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Roasted Baby Pepper & Cherry Tomatoes over Burrata Appetizer

Servings 8

Ingredients

  • Ingredients
  • ▢1/4 cup olive oil 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 balsamic 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 basket cherry tomatoes
  • ▢1/2 teaspoon smoked paprika
  • ▢1/2 teaspoon chili powder
  • ▢1 loaf ciabatta bread sliced
  • ▢8 ounces burrata cheese at room temperature

Instructions

  • 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.
  • Preheat the grill or grill pan to high.
  • In a large bowl, toss the peppers & tomatoes 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.
  • 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.
  • 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.