Description
These smoky, marinated grilled peppers topped with creamy burrata and crunchy sourdough breadcrumbs make an impressive and delicious side or appetizer.
Ingredients
Scale
For the Peppers:
- 4 bell peppers
- Salt and pepper, to taste
- Olive oil spray or drizzle
For the Vinaigrette:
- 2 tbsp red wine vinegar
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1/3 cup olive oil
- Salt and pepper, to taste
For the Sourdough Crumbs:
- 3 slices sourdough bread, torn into pieces
- 1 tbsp butter
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For Assembly:
- 1 (8-ounce) ball burrata cheese
- 2 tbsp fresh herbs (such as thyme, basil, or rosemary), plus extra for garnish
- Jasmine rice, spring onions, and sesame seeds (optional for serving)
Instructions
1. Prepare the Peppers:
- Preheat Grill: Heat the grill to medium-high, about 500°F (260°C).
- Slice Peppers: Slice each pepper in half lengthwise, removing some ribs and seeds. Spray or brush with olive oil and season with salt and pepper.
- Grill Peppers: Place the peppers cut side down on the grill. Grill for 5-6 minutes until slightly charred, then flip and grill for another 5 minutes. Remove and set aside on a dish.
2. Make the Vinaigrette:
- Whisk Ingredients: In a small bowl, whisk together red wine vinegar, minced garlic, salt, pepper, and red pepper flakes. Gradually whisk in olive oil until the dressing is emulsified.
3. Prepare the Sourdough Crumbs:
- Toast Crumbs: Heat a skillet over medium heat and add butter. Add the torn sourdough pieces, garlic powder, salt, and pepper. Toast, tossing often, until the crumbs are golden and crunchy, about 5-6 minutes.
4. Assemble the Dish:
- Marinate Peppers: Drizzle the grilled peppers with some of the vinaigrette and let sit for a few minutes to absorb the flavors.
- Add Burrata and Toppings: Tear the burrata and distribute it over the peppers. Drizzle with additional vinaigrette, top with sourdough crumbs, and sprinkle with fresh herbs.
5. Serve:
Serve warm or at room temperature. Optional to pair with jasmine rice, spring onions, and sesame seeds for a complete meal.
Notes
- To broil instead of grilling, place peppers on a baking sheet and broil on high for 4-5 minutes per side until charred.
- This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 mins
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg