Can I use regular mozzarella instead of burrata?

While burrata is ideal for this recipe due to its creamy interior, fresh mozzarella works as a substitute. You'll miss the luxurious cream center, but it's still delicious!

What if I don't have a grill?

You can roast the peppers in a 425°F oven for 15-20 minutes, or char them directly over a gas stovetop flame using tongs.

How do I know when the peppers are perfectly grilled?

Look for charred spots and slightly wrinkled skin. The peppers should be tender but not mushy - they should still hold their shape.

Can I make this dairy-free?

Yes! For a vegan version, substitute the burrata with cashew-based cheese or marinated firm tofu.

How long does this dish stay fresh?

This dish is best enjoyed fresh, but grilled peppers can be stored for 3-4 days. The burrata should be consumed at the package's opening for best quality.

Easy Burrata with Grilled Peppers Recipe (20-Minute Appetizer)

Name: Easy Burrata with Grilled Peppers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 oz burrata cheese (We recommend Bel Gioioso or Trader Joe’s); 1 lb mini sweet peppers; 6 slices fresh bread (rosemary olive oil bread preferred); 3 tablespoons balsamic reduction; 2 tablespoons extra virgin olive oil; 1/4 cup fresh basil leaves (torn); Sea salt (to taste); Fresh black pepper (to taste); 2 cups white vinegar; 1 cup water; 3 tablespoons baking soda

Description

Creamy burrata cheese paired with smoky grilled peppers creates an elegant appetizer that’s ready in just 20 minutes. Perfect for entertaining or a simple vegetarian dinner.

Ingredients

Units Scale

Main Ingredients:

8 oz burrata cheese (We recommend Bel Gioioso or Trader Joe's)
1 lb mini sweet peppers
6 slices fresh bread (rosemary olive oil bread preferred)
3 tablespoons balsamic reduction
2 tablespoons extra virgin olive oil
1/4 cup fresh basil leaves (torn)
Sea salt (to taste)
Fresh black pepper (to taste)

For Vegetable Wash (Optional):

2 cups white vinegar
1 cup water
3 tablespoons baking soda

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Instructions

Prepare the Peppers
1. Start by washing your mini sweet peppers. Soak the peppers for about 5 minutes, then rinse thoroughly with water and pat them completely dry.
  Tip: We create our own natural vegetable wash by mixing 2 cups of vinegar, 1 cup of water, and 3 tablespoons of baking soda.
2. Cut the top off each pepper, then slice them in half lengthwise. Remove the core and seeds – this ensures even grilling and prevents any bitter flavors. Continue until you’ve prepped all your peppers.
Prepare the Bread (Optional but Recommended)
1. If using take-and-bake bread, bake according to package instructions but reduce the time by 1 minute (we want it slightly underbaked for grilling).
2. Once cooled slightly, slice into your desired thickness – about 1/2 inch works perfectly.
3. Brush both sides of each bread slice with olive oil. This creates a beautiful golden crust and prevents sticking during grilling.
Grill the Bread
1. Heat your grill (we love using our George Foreman Grill, but a panini press, stovetop grill pan, or outdoor grill all work great).
2. Grill the bread slices for 3-4 minutes, or until you achieve those beautiful grill marks and the desired level of crispness. Set aside and keep warm.
  Tip: Grilling the bread adds an incredible smoky flavor that complements the peppers perfectly, but if you’re short on time, toasted bread works too!
Grill the Peppers
1. Using the same grill, cook your prepared mini sweet peppers for approximately 10 minutes total. Turn them every 3-4 minutes to ensure even cooking. You’re looking for beautiful char marks and tender peppers that still hold their shape. The peppers are done when they’re slightly charred on the outside but still have a bit of bite. They’ll continue to soften slightly as they cool.
Assemble Your Appetizer
1. Arrange the warm grilled peppers on your serving platter.
2. Drizzle generously with balsamic Reduction – don’t be shy here, as it adds a beautiful glossy finish and tangy-sweet flavor that balances the rich cheese.
3. Add your grilled bread slices around the peppers, then gently place the burrata cheese in the center or alongside the peppers. Season the burrata with a pinch of sea salt and freshly cracked black pepper before serving, then garnish with fresh basil leaves.

Notes

Storage: Grilled peppers can be made up to 2 days ahead and stored in refrigerator. Bring to room temperature before serving.
Substitutions: Can use regular mozzarella instead of burrata, or bell peppers instead of mini sweet peppers.
Make it vegan: Substitute burrata with cashew-based cheese or marinated firm tofu.
Serving tip: Best enjoyed fresh while peppers are still warm and burrata is at room temperature.

Nutrition

Serving Size: 1/6
Calories: 246
Sugar: 8.3g
Sodium: 380g
Fat: 15.4g
Carbohydrates: 18.2g
Fiber: 2.1g
Protein: 9.4g