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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled peppers with burrata are a bright Italian appetizer: charred, marinated bell peppers topped with creamy burrata and toasted panko crumbs. The cut-side-down grill method gives deep caramelized spots, finished with fresh basil for a summer starter vibe.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers marinade and grilling
  • 6 large bell peppers Use various colors for a colorful platter.
  • 0.25 cup olive oil
  • 3 clove garlic Minced.
  • 2 tbsp balsamic vinegar
  • 0.5 tsp salt Add to taste.
  • 0.5 tsp pepper Add to taste.
Toppings
  • 8 oz burrata cheese
  • 0.5 cup panko breadcrumbs Toasted.
  • 0.25 fresh basil For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the peppers
  1. Toss the bell peppers with olive oil, garlic, balsamic vinegar, salt, and pepper until evenly coated, then spread them cut-side down so the seasoning clings. Keep the peppers at room temperature while you prep the grill.
  2. Marinate the peppers for 30 minutes to let the flavors sink in and to slightly soften the surface.
Grill and char
  1. Preheat the grill to medium-high heat, then grill the peppers cut-side down for 6-7 minutes until you see charred edges and the cut side looks lightly blistered.
  2. Flip the peppers and grill skin-side down for 5-6 minutes until charred and tender, adjusting heat as needed so they don’t burn.
Assemble
  1. Arrange the grilled peppers on a platter, keeping the charred sides facing up for maximum color.
  2. Tear the burrata over the peppers, then sprinkle with toasted panko breadcrumbs and finish with fresh basil for garnish.

Notes

Pro tip: let the grilled peppers rest on the platter for 3-5 minutes before topping so juices don’t dissolve the breadcrumbs. Store leftovers covered in the fridge up to 2 days; the peppers keep best, while burrata is best eaten the same day. Freezing is not recommended for burrata-topped servings. For a dairy-light swap, use fresh part-skim mozzarella or a thick Greek yogurt drizzle instead of burrata (texture will be less creamy).