Grilled Marinated Peppers with Burrata and Breadcrumbs Recipe

This Grilled Marinated Peppers with Burrata and Breadcrumbs recipe is a vibrant and flavorful appetizer or side dish that’s perfect for summer gatherings. Sweet grilled peppers are marinated in a tangy vinaigrette, then topped with creamy burrata and crispy sourdough breadcrumbs. It’s a delightful combination of textures and flavors.

Ingredients

Here’s what you’ll need to make Grilled Marinated Peppers with Burrata and Breadcrumbs:

• Bell Peppers: 4, any color, provides a sweet and slightly smoky flavor.
• Salt and Pepper: To taste, enhances the flavors of the peppers.
• Olive Oil Spray or Drizzle: For grilling, prevents sticking and adds flavor.
• Red Wine Vinegar: 2 tablespoons, adds a tangy and acidic flavor to the vinaigrette.
• Garlic Cloves: 2, minced, adds a pungent and savory flavor to the vinaigrette.
• Crushed Red Pepper Flakes: A pinch, adds a touch of heat to the vinaigrette.
• Olive Oil: ⅓ cup, emulsifies the vinaigrette and adds richness.
• Sourdough Bread Slices: 3, torn into pieces, provides the base for crispy breadcrumbs.
• Butter: 1 tablespoon, adds richness and flavor to the breadcrumbs.
• Garlic Powder: ½ teaspoon, adds a subtle garlic flavor to the breadcrumbs.
• Fresh Herbs: 2 tablespoons, like thyme, basil, rosemary, plus more for sprinkling, adds a fresh and aromatic garnish.
• Burrata Cheese: 1 (8-ounce) ball, provides a creamy and rich topping.

How to Make Grilled Marinated Peppers with Burrata and Breadcrumbs

Step 1: Prepare the Peppers and Grill

1. Preheat the grill to medium-high heat (around 500°F).
2. Slice the bell peppers in half from top to bottom.
3. Remove the ribs and seeds.
4. Spray or brush the peppers with olive oil.
5. Sprinkle with salt and pepper.
6. Place the peppers on the grill, cut-side down.
7. Grill for 5-6 minutes, or until golden and slightly charred.
8. Flip the peppers and grill for another 5 minutes.
9. Remove the peppers from the grill and place them on a dish.

Step 2: Make the Vinaigrette

1. In a bowl, whisk together the red wine vinegar, minced garlic, salt, pepper, and crushed red pepper flakes.
2. Whisk in the olive oil until emulsified.

Step 3: Make the Sourdough Breadcrumbs

1. Heat a skillet over medium heat.
2. Add the butter and melt.
3. Add the torn sourdough bread pieces, salt, pepper, and garlic powder.
4. Cook, tossing often, until crunchy and golden, about 5-6 minutes.

Step 4: Marinate and Assemble

1. Drizzle the grilled peppers with a bit of the vinaigrette.
2. Let them sit for a few minutes to marinate.
3. Tear apart the burrata cheese and distribute it over the peppers.
4. Drizzle with more vinaigrette.
5. Top with the sourdough breadcrumbs and fresh herbs.
6. Serve immediately.

How to Serve

• Appetizer: Serve this dish as a vibrant and flavorful appetizer.
• Side Dish: Pair it with grilled meats or fish for a complete meal.
• Antipasto Platter: Include it as part of an antipasto platter with other cheeses, cured meats, and olives.

Make Ahead and Storage

• Peppers: Grilled peppers can be made ahead of time and stored in the refrigerator for up to 2 days.
• Vinaigrette: The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.
• Breadcrumbs: The breadcrumbs can be made ahead of time and stored in an airtight container at room temperature for a few days.
• Burrata: Burrata is best served fresh.

FAQs

Can I use a different type of bread for the breadcrumbs?

• Yes, you can use other types of bread, such as baguette or ciabatta.

Can I use a different type of cheese?

• Yes, you can substitute burrata with other fresh cheeses, such as mozzarella or ricotta.

Can I add other vegetables to the dish?

• Yes, you can add other grilled vegetables, such as zucchini or eggplant.

Can I make this dish vegan?

• Yes, omit the burrata cheese and use a vegan butter alternative for the breadcrumbs.

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