Charred Baby Bell Peppers with Burrata
Serves 10
15 mins prep
10 mins cook
25 mins total
An easy appetizer for outside summer entertaining...plus doubles as a pretty centerpiece too!
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Save $4 cashback on Tari Peruvian Rocoto Pepper Hot Sauce. Scan QR-code and claim coupon
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Congratulations!
Save $4 cashback on Tari Peruvian Rocoto Pepper Hot Sauce. Scan QR-code and claim coupon
1. To make the vinaigrette. Combine 1/4 cup olive oil, the honey, pistachios, lemon juice, vinegar, basil, chives, thyme, garlic, and a pinch each of salt, pepper, and chili flakes in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
2. Preheat the grill or grill pan to high.
3. In a large bowl, toss the peppers with 2 tablespoon olive oil, paprika, chili powder, salt and pepper. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt.
4. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill. At the same time, grill the peppers until softened and charred, 3-4 minutes per side. Remove from the grill and arrange on a serving plate.
5. Drizzle the vinaigrette over the peppers, then break the balls of burrata around the peppers. Let everything sit 5-10 minutes. Serve with vinaigrette and grilled bread.
