Roasted Pepper Burrata Bombs
A dazzling dish combining roasted red peppers and creamy burrata, topped with a crunchy pistachio-chili crumble, inviting you to experience vibrant Mediterranean flavors.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the peppers and burrata
- 4 medium roasted red peppers, jarred or freshly roasted, peeled Bright and sweet; they provide a stunning canvas for our stuffing.
- 4 small balls burrata Creamy and luscious, these cheese treasures bring a rich, buttery element to the dish.
- 1 tbsp olive oil Fragrant and fruity, enhances flavors.
- to taste salt & black pepper Essential for lifting the taste profile.
For the crumble
- 1/2 cup roasted pistachios, finely chopped Nutty and crunchy, providing the perfect textural contrast.
- 1/2 tsp chili flakes Adjust to taste for warmth.
- 1 tbsp panko breadcrumbs Optional, for extra crunch.
- 1 tsp olive oil For toasting the crumble mix.
- 1 pinch smoked paprika Enhances the overall flavor.
- to taste flaky salt To elevate the dish at the end.
For garnishing
- to taste microgreens or fresh basil For a refreshing finish.
- to taste drizzle of honey or balsamic glaze Optional, for a sweet contrast.
Instructions
Roasting the Peppers
- Char the whole red peppers under a broiler or on a gas flame, turning until blackened all around. Once charred, place them in a bowl, cover, and let them steam for about 15 minutes to loosen the skins. Gently peel away the skins and deseed the peppers.
Stuffing the Bombs
- Select a roasted pepper and lay it flat. Place one burrata ball in the center and gently fold the pepper around it, wrapping it snugly. Place the stuffed pepper seam-side down on a plate. Repeat for the remaining peppers and burrata.
Making the Crumble
- In a dry skillet over medium heat, toast the finely chopped pistachios, panko breadcrumbs (if using), chili flakes, and a pinch of smoked paprika with a drizzle of olive oil for 2-3 minutes until fragrant and golden. Avoid leaving it unattended to prevent burning.
Assembling the Dish
- Arrange the filled pepper-wrapped burrata on a decorative plate or serving board, then generously sprinkle the pistachio-chili crumble over the peppers.
Garnishing
- Finish with microgreens or fresh basil on top and optionally drizzle honey or balsamic glaze, followed by a sprinkle of flaky salt.
Notes
For a lighter option, substitute burrata with ricotta or cottage cheese. For nut-free, replace pistachios with sunflower seeds. If using fresh burrata, check expiration date to ensure freshness.