Grilled Sweet Peppers with Creamy Burrata and Crispy Garlic Breadcrumbs
Smoky charred peppers are topped with luscious burrata cheese and showered with golden garlic breadcrumbs for a stunning spring appetiser. This simple yet elegant dish celebrates the season's fresh flavours with minimal effort on the grill.
Ingredients
- 4 large romano peppers (or 6 bell peppers), halved and deseeded
- 250g burrata cheese, at room temperature
- 75g fresh breadcrumbs
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 cloves garlic, finely minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh basil leaves, torn
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon balsamic glaze
- Salt and freshly ground black pepper to taste
- Pinch of red chilli flakes (optional)
Instructions
Preheat your BBQ or grill to medium-high heat, approximately 200°C.
Brush the pepper halves with 1 tablespoon of olive oil and season with salt and pepper.
Place peppers cut-side down on the grill and cook for 4-5 minutes until charred. Flip and grill for another 4-5 minutes until tender and slightly collapsed.
While peppers are grilling, heat remaining 2 tablespoons of olive oil in a small frying pan over medium heat. Add the breadcrumbs and garlic, stirring frequently for 3-4 minutes until golden and crispy.
Remove breadcrumbs from heat and stir in lemon zest, parsley, and a pinch of salt. Set aside to cool slightly.
Arrange the grilled peppers on a serving platter. Tear the burrata into pieces and scatter over the warm peppers.
Sprinkle generously with the crispy garlic breadcrumbs and torn basil leaves.
Drizzle with balsamic glaze and extra virgin olive oil. Add chilli flakes if desired and serve immediately while peppers are still warm.
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