Charred Baby Bell Peppers with Burrata
An easy appetizer for outside summer entertaining...plus doubles as a pretty centerpiece too!
Servings: 10
Calories: 338kcal
Ingredients
- 1/4 cup, plus 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons roasted pistachios, finely chopped
- juice of 1 lemon
- 2 tablespoons champagne or white wine vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, grated
- 1 pinch each kosher salt, black pepper, and red pepper flakes
- 1 pound baby bell peppers
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 loaf ciabatta bread, sliced
- 8 ounces burrata cheese, at room temperature
Instructions
- 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.
Nutrition
Calories: 338kcal