Grilled Marinated Peppers with Burrata and Breadcrumbs
User Reviews
5
204 reviews
Excellent
Grilled Marinated Peppers with Burrata and Breadcrumbs
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Grilled Marinated Peppers with Burrata and Breadcrumbs features halved bell peppers grilled until lightly charred, then marinated briefly in a garlic and red wine vinegar vinaigrette. Crispy garlic-infused sourdough breadcrumbs add crunch, while fresh burrata cheese provides a creamy counterpoint, combining textures and flavors for a composed vegetable dish.
Description
Bell peppers are prepared by halving and removing seeds and ribs, then grilled cut-side down over medium-high heat until they develop golden char marks and soften. A vinaigrette made of red wine vinegar, minced garlic, crushed red pepper flakes, salt, pepper, and olive oil is whisked into an emulsion to marinate the grilled peppers, enhancing their flavor with acidity and spice.
To add texture, torn sourdough bread is toasted in butter with garlic powder and fresh herbs until golden and crunchy. The peppers are served topped with these flavorful breadcrumbs and soft burrata cheese torn into pieces, creating a contrast between smoky, tangy peppers, creamy cheese, and crispy crumbs.
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Ingredients
- 4 bell pepper
- salt
- black pepper
- olive oil spray or for drizzling
- 2 tablespoons red wine vinegar
- 2 garlic minced, cloves
- pinch red pepper flakes crushed
- ⅓ cup olive oil
- 3 lices sourdough bread torn into pieces
- 1 tablespoon butter
- ½ teaspoon garlic powder
- 2 tablespoons herbs like thyme, basil, rosemary, plus more for sprinkling, fresh
- 1 (8 ounce) burrata cheese
Instructions
- Preheat the grill to medium-high heat. I like it to be around 500 degrees.
- Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Spray or brush the peppers with olive oil. Sprinkle with salt and pepper.
- Make the vinaigrette. In a bowl, whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes until combined. Whisk in the olive oil until emulsified.
- Make the sourdough crumbs. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic powder. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
- Place the peppers on the grill, cut side down. Grill for 5 to 6 minutes (or until golden and slightly charred), then flip and grill for another 5. Remove the peppers and place them on a dish. Drizzle them with a bit of the vinaigrette and let them sit for a few minutes to marinate in the dressing. Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette. Top with the sourdough crumbs and fresh herbs.
- Serve!
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User Reviews
Overall Rating
5
204 reviews
Excellent
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