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Burrata with Grilled Peppers is the perfect easy appetizer that is sure to please family and friends! With only 8 easy ingredients, you can create this sophisticated and delicious dish. We love it so much, that we make it for a simple weeknight vegetarian meal, perfect for Meatless Monday!
Courtney recently visited RH Rooftop Restaurant Dallas and tried the Burrata appetizer (it is a must-try). She knew we had to recreate our own version for The Southern Spoonful. If you are looking for a delicious (and healthy) appetizer, this one is for you.
What is Burrata Cheese?
Burrata is similar to a fresh Mozzarella, but when opened, is filled with fresh pieces of Mozzarella that are soaked in a heavy cream.
What Ingredients Do You Need to Make Burrata with Grilled Peppers?
- Burrata Cheese (We used Bel Gioioso Burrata Cheese but also like Trader Joe’s Burrata)
- Mini Sweet Peppers
- Loaf of Fresh Bread (We used Take & Bake Rosemary Olive Oil Bread)
- Balsamic Reduction
- Olive Oil
- Fresh Basil
- Salt
- Pepper
How to Make Burrata with Grilled Peppers
- Soak your Mini Sweet Peppers in a vegetable wash. We create our own natural wash by mixing together 2 cups of vinegar, 1 cup of water, and 3 tablespoons of baking soda. After soaking for around 5 minutes, we rinse them with water and pat them dry.
- Cut the top of the Mini Sweet Peppers off. Cut the peppers in half length wise, and remove core and seeds. Continue the process until you’ve cut the number of Peppers you would like to prepare.
- Bake your ready to bake bread per baking instructions, slightly under-baking it to prepare for grilling (we reduced baking time by 1 minute). Slice baked bread into desired thickness, brush with Olive Oil, and grill for around 3 – 4 minutes, or until you’ve reached your desired doneness. We used our George Foreman Grill, but you can also grill on a panini press, the stovetop or outdoor grill. Grilling your bread is completely optional.
- Set your warm grilled bread aside. Grill your Mini Sweet Peppers for approximately 10 minutes, turning them every 3 to 4 minutes until the desired grill marks and tenderness are achieved. We also used our George Foreman Grill, but you can also grill on the stovetop or outdoor grill.
- When the Peppers are grilled, arrange on a serving platter. Drizzle Peppers with Balsamic Reduction. Add bread, and Burrata cheese. Top the Burrata with Salt and Pepper.
If you are looking for more simple appetizer recipes, check out our collection of quick and easy recipes. Our two current favorites are Watermelon Salad with Feta and Mint and our Best Guacamole You Will Ever Make.
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Burrata with Grilled Peppers
Description
Burrata with Grilled Peppers is the perfect easy appetizer or vegetarian dinner that is sure to please family and friends!
Ingredients
- 1 8 oz Burrata Cheese (We used Bel Gioioso Burrata Cheese)
- 1 lb Mini Sweet Peppers
- 1 Loaf of Fresh Bread (We used Take & Bake Rosemary Olive Oil Bread)
- 4 tbsp Balsamic Reduction
- 1/4 cup Olive Oil
- 8–10 Fresh Basil Leaves
- Salt
- Pepper
Instructions
- Soak your Mini Sweet Peppers in a vegetable wash. We create our own natural wash by mixing together 2 cups of vinegar, 1 cup of water, and 3 tablespoons of baking soda. After soaking for around 5 minutes, we rinse them with water and pat them dry.
- Cut the top of the Mini Sweet Peppers off. Cut the peppers in half length wise, and remove core and seeds. Continue the process until you’ve cut the number of Peppers you would like to prepare.
- Bake your ready to bake bread per baking instructions, slightly under-baking it to prepare for grilling (we reduced baking time by 1 minute). Slice baked bread into desired thickness, brush with Olive Oil, and grill for around 3 – 4 minutes, or until you’ve reached your desired doneness. We used our George Foreman Grill, but you can also grill on a panini press, the stovetop or outdoor grill. Grilling your bread is completely optional.
- Set your warm grilled bread aside. Grill your Mini Sweet Peppers for approximately 10 minutes, turning them every 3 to 4 minutes until the desired grill marks and tenderness are achieved. We also used our George Foreman Grill, but you can also grill on the stovetop or outdoor grill.
- When the Peppers are grilled, arrange on a serving platter. Drizzle Peppers with Balsamic Reduction. Add bread, and Burrata cheese. Top the Burrata with Salt and Pepper.
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