Looking for a stunning Burrata Appetizer that looks and tastes amazing? This Burrata Appetizer with Peppers is deconstructed bruschetta, making it a gorgeous edible centerpiece. Prepare ahead or make preparation part of the party as guests will want to watch the show as you whip up this artful appetizer in minutes.
Last week, I threw an Our Table 4 2 launch celebration party on the patio. It's been one month since I posted the first recipe and had my first 38 followers! Thank you to all who have signed up to receive a free weekly recipe right in your inbox. If you haven't signed up you can do so by clicking here: Newsletter Sign Up
This beautiful dish was on the party agenda. It is so easy and fun, and guests enjoy watching the show as the dish comes together from the grill to being the center piece on the table.
Reasons To Love This Burrata Recipe
- If you make the vinaigrette ahead of time, the only preparation is grilling the peppers and bread - which takes only minutes. Have a drink in hand along with your guests around the grill - and let the "show" begin. The Paloma Cocktail pairs well with this Burrata Appetizer.
- So beautiful it can double as a table centerpiece.
- The pistachio, basil, thyme and chive vinaigrette is finger lick in' good. In fact, I use the leftover vinaigrette as a bread dip - delish!
The Details...
There are two parts to this recipe: the vinaigrette and the Burrata and Peppers bruschetta.
You can find the ingredient measurements in the recipe card below.
- Basil Pistachio Vinaigrette: The blended ingredients for this vinaigrette make it silky and smooth. Olive oil and apple cider are blended together in a vinaigrette then combined with pistachios, basil, thyme, red pepper flakes and, for a touch of sweetness, a tablespoon or two of honey.
- Mini Sweet Peppers: Found in the produce section, they often are pre-packaged in a 1-pound bag, are tossed with olive oil, salt, Aleppo pepper or smoked paprika and chili powder.
- Burrata: When making this for two, I purchase one 4 ounce fresh ball of mozzarella in water. Bring the mozzarella to room temperature and pat dry with a paper towel. This helps the mozzarella melt quickly when tossed with the hot-off-the-grill mini sweet peppers.
- Baguette: Pick up your favorite baguette and slice it on a bias
Act 1 | Make the Vinaigrette.
Blend together the ingredients for the vinaigrette. I like to use my hand blender and beaker for this dressing.
Act 2 | Grill the Peppers and the Bread.
Preheat the grill to medium-high heat. Clean and then brush the grill grates with vegetable (not olive oil - it burns at a low temperature!) oil to prevent the chance of sticking. Toss the peppers in the olive oil to evenly coat. Season with the spices, salt and pepper.
Place the bread and peppers on the grill. Grilling both the bread, until lightly toasted, and the peppers until soft and they have begun to char.
Act 3 | The Finishing Touches
After removing the peppers and bread from the grill and arranging them on a serving plate, drizzle the vinaigrette over the peppers. Now the fun part - break up the balls of burrata with your hands and place around the peppers. I like to garnish with chopped basil and serve with the vinaigrette.
What is Aleppo Pepper and How Spicy is it, really?
Named after the northern Syrian city of Aleppo, this spice is now largely sourced from Turkey and elsewhere, due to the challenges of growing and exporting from the war-torn Syrian region. It comes from a burgundy chile also known as the Halaby pepper. Once ripened, the peppers are semi-dried, de-seeded, and coarsely ground. Aleppo is a common Middle Eastern condiment, traditionally used to season meat, beans, and salads but it can be used like any other dried red pepper.
This spice is about half as hot as crushed red chile flakes, and easily twice as flavorful. Like salt, Aleppo-style pepper is a flavor enhancer. It marries slow-building heat with earthy, cumin undertones and a little hit of fruity tang.
What To Substitute For Aleppo Pepper?
If you do not have Aleppo Pepper. My first recommendation is to use Smoked Paprika to season the peppers.
No smoked paprika in the spice drawer? You can use 2 parts Hungarian Paprika (sweet) and 1 part cumin. This tip came from an Our Table 4 2 member. Thank you Bob Sannerud!
How To Melt The Burrata?
Make sure the burrata is at room temperature and pat the balls dry before breaking them apart and arranging around the peppers. This will encourage melting.
How To Use Up Leftover Vinaigrette?
Of course you can use it on your next salad. This dressing is so tasty Mark and I used it as a bread dip with warm baguette slices. Yum!
Store the vinaigrette in a sealed glass jar for up to 2 weeks.
Submit Your "Keeper" Recipes
If you have a recipe you would like to share with the Our Table 4 2 community, go to the Submit Your "Keeper" Recipes form!
Lastly, if you make the Burrata Appetizer with Sweet Peppers (Bruschetta Deconstructed) , be sure to leave a comment and give this recipe a rating!
And of course, if you do make this recipe, don't forget to tag us on Instagram. @Ourtable4_2 or use #OurTable42.
Burrata Appetizer with Sweet Peppers (Bruschetta Deconstructed)
Save This Recipe To Your Recipe Box
You can access your saved recipes on this device and generate a shopping list for recipes in your collections.
Equipment
- grill or grill pan
Ingredients
Basil Pistachio Vinaigrette
- 2 Tablespoons olive oil
- 1 Tablespoon Honey
- 1 Tablespoon roasted pistachios , chop if you choose not to use a blender to make the vinaigrette
- 1 Tablespoon lemon juice , freshly squeezed (½ lemon when cooking for two)
- 1 Tablespoon pear-infused vinegar or champagne/white wine vinegar
- 6 fresh basil leaves , chop if not using a blender
- 2 teaspoons fresh thyme
- 1 garlic cloves
- 1 pinch each kosher salt, pepper, and red pepper flakes
Peppers
- ½ pound mini sweet peppers , found in the produce section, they often are pre-packaged in a 1 pound bag
- 1 Tablespoon olive oil
- ¼ teaspoon Aleppo Pepper , you can substitute with smoked paprika, or 2 parts hungarian (sweet pepper) and 1 part cumin. See notes below.
- ¼ teaspoon chili powder
Burrata and Bread
- 1 french baguette ,sliced
- olive oil to drizzle on bread slices
- 4 ounces burrata cheese , at room temperature
Instructions
- Before you begin: At least 15 minutes before you start grilling, drain and pat dry the burrata with a paper towel. Set aside to bring to room temperature.
Basil Pistachio Vinaigrette
- Place ¼ cup olive oil, honey, pistachios, lemon juice, vinegar, basil,thyme, and garlic into a blender bowl or a beaker if using a hand blender. Blend until smooth. Season with a pinch of salt, pepper and chili flakes. Taste and adjust seasoning by adding more salt and pepper, if needed. For a sweeter vinaigrette add more honey. Store the vinaigrette in a sealed glass jar in the refrigerator for up to 2 weeks.
Grill the peppers and Bread
- Preheat the grill or grill pan to medium-high heat. Clean and then brush the grill grates with vegetable (not olive oil!) oil to prevent the chance of sticking.
- In a large bowl, toss the peppers in the remaining olive oil until evenly coated. Season with the Aleppo pepper (see recipe note section for what you can use as a substitution), salt and pepper.
- Place the bread slices on a baking sheet or cutting board and drizzle with olive oil on both sides of each slice, season with salt.
- Place the bread and peppers on the grill. Grilling the bread for 2-3 minutes per side or until lightly toasted. At the same time, grill the peppers until soft and you begin to see grill marks on the peppers. This will take about 3-4 minutes per side. Remove the peppers and bread from the grill and arranging them on a serving platter,drizzle the vinaigrette over the peppers
Tableside Assembly
- Now the fun part - using the burrata that has been brought to room temperature, patted dry, break up the balls with your hands and place around the peppers. I like to garnish with chopped basil and pass around the vinaigrette. Pass around the grilled bread and vinaigrette.
Video
Notes
What To Substitute For Aleppo Pepper?
If you do not have Aleppo Pepper. My first recommendation is to use Smoked Paprika to season the peppers. No smoked paprika in the spice drawer? You can use 2 parts Hungarian Paprika (sweet) and 1 part cumin. Make sure the burrata is at room temperature and pat the balls dry before breaking them apart and arranging around the peppers. This will encourage melting.Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Robert says
A great appetizer or side. To ease measurements 1/8 cup = 2 Tbs
Pam Werley says
Great tip Bob on the measurements!