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Grilled Marinated Peppers with Burrata and Sourdough Crumbs Recipe

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4.2 from 84 reviews

This recipe for Grilled Marinated Peppers with Burrata and Breadcrumbs combines smoky, charred bell peppers with creamy burrata cheese and crunchy homemade sourdough breadcrumbs. Perfectly marinated in a garlicky vinaigrette with fresh herbs, this dish is a flavorful and elegant appetizer or side that comes together quickly on the grill.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Peppers & Marinade

  • 4 bell peppers
  • Salt and pepper, to taste
  • Olive oil spray or for drizzling
  • 2 garlic cloves, minced
  • Pinch crushed red pepper flakes
  • ⅓ cup olive oil
  • 1 tablespoon vinegar (assumed red or white wine vinegar)

Breadcrumbs

  • 3 slices sourdough bread, torn into pieces
  • 1 tablespoon butter
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Finishing Touches

  • 2 tablespoons fresh herbs (such as thyme, basil, rosemary), plus more for sprinkling
  • 1 (8 ounce) ball burrata cheese

Instructions

  1. Preheat the grill: Preheat your grill to medium-high heat, about 500 degrees Fahrenheit, to ensure a nice char on the peppers.
  2. Prepare the peppers: Slice the bell peppers in half from top to bottom, removing ribs and seeds. Spray or brush them lightly with olive oil, then season with salt and pepper.
  3. Make the vinaigrette: In a bowl, whisk together the vinegar, minced garlic, pinch of salt and pepper, and crushed red pepper flakes. Slowly whisk in the olive oil until the mixture is well emulsified.
  4. Make the sourdough breadcrumbs: Heat a skillet over medium heat and melt the butter. Add torn sourdough pieces along with a pinch of salt, pepper, and garlic powder. Cook while tossing often until the breadcrumbs are crunchy and golden, approximately 5 to 6 minutes.
  5. Grill the peppers: Place the peppers cut side down on the grill. Grill for 5 to 6 minutes until golden and slightly charred. Flip and grill for another 5 minutes. Remove from grill and place on a serving dish.
  6. Marinate and assemble: Drizzle the grilled peppers with some of the vinaigrette and let them sit for a few minutes to absorb the flavors. Tear the burrata into pieces and distribute over the peppers. Drizzle with more vinaigrette and sprinkle with the homemade sourdough breadcrumbs and fresh herbs.
  7. Serve: Serve immediately as a delicious appetizer or side dish.

Notes

  • If you don’t have a grill, the peppers can be broiled in the oven on high for a similar charred effect.
  • Use fresh herbs according to your preference; basil and rosemary provide distinct but complementary flavors.
  • To make this dish vegan, substitute burrata with a plant-based cheese alternative and use olive oil instead of butter for the breadcrumbs.
  • For more heat, add extra crushed red pepper flakes to the vinaigrette or sprinkle on top before serving.
  • Leftover vinaigrette can be stored in the refrigerator for up to 3 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/grilled-marinated-peppers-with-burrata-and-sourdough-crumbs-recipe/