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Grilled Bread and Chiles with Burrata
Credit:
Elizabeth Cecil
Recipe Summary
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
Extra-virgin olive oil, for grill, brushing, and drizzling
1 pound mixed peppers and chiles of varied sizes
8 thick slices crusty bread
2 (4-ounce) balls burrata
Kosher salt and freshly ground pepper
Gallery
Grilled Bread and Chiles with Burrata
Credit:
Elizabeth Cecil
Recipe Summary
Yield: Serves 4 to 6
Gallery
Grilled Bread and Chiles with Burrata
Credit:
Elizabeth Cecil
Grilled Bread and Chiles with Burrata
Credit:
Elizabeth Cecil
Grilled Bread and Chiles with Burrata
Recipe Summary
Yield: Serves 4 to 6
Recipe Summary
Yield: Serves 4 to 6
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- Extra-virgin olive oil, for grill, brushing, and drizzling
- 1 pound mixed peppers and chiles of varied sizes
- 8 thick slices crusty bread
- 2 (4-ounce) balls burrata
- Kosher salt and freshly ground pepper
Directions
Heat grill to medium-high. Lightly brush grates with oil and grill peppers whole, turning occasionally, until skin is mostly blackened and peppers are completely softened, 5 to 10 minutes, depending on size. Place in a medium bowl, cover, and let stand 10 to 15 minutes. When cool enough to handle, remove skins and pull peppers apart, discarding skins, seeds, and stems, if desired. Tear in half if small, or cut into strips about 3/4 inch wide.
Brush bread on both sides with oil and grill, turning once, until marked and beginning to crisp, 2 to 3 minutes. Divide burrata among plates, drizzle generously with oil, and season with salt and pepper. Serve with grilled bread and peppers.
Cook’s Notes
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All Reviews for Grilled Bread and Chiles with Burrata
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Grilled Bread and Chiles with Burrata
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
