Roasted Pepper Burrata Bombs with Pistachio-Chili Crumble
An unforgettable appetizer that combines tender roasted peppers with creamy burrata cheese, topped with a crunchy pistachio-chili crumble.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 4 medium roasted red peppers Beautifully charred with a smoky flavor.
- 4 small burrata balls (100–125 g each) Creamy and fresh.
- 2 tbsp olive oil Extra-virgin for drizzling.
- to taste salt Essential seasoning.
- to taste black pepper Essential seasoning.
- 1/2 cup roasted pistachios, finely chopped Adds delightful texture.
- 1/2 tsp chili flakes For a touch of heat.
- 1 tbsp panko breadcrumbs (optional) For added crunch.
- 1 tsp olive oil (for the crumble) To toast the crumble.
- a pinch smoked paprika Adds elegance to the flavor.
- to finish microgreens or fresh basil For garnish.
- to taste drizzle of honey or balsamic glaze (optional) For a sweet note.
- a pinch flaky salt Enhances every bite.
Instructions
Preparation
- Roast the peppers by charring whole red peppers under a broiler or directly on a gas flame until the skin is blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes.
- Peel the skins off the steamed peppers, remove seeds, and slice each pepper open.
Stuffing
- Lay one roasted pepper flat, place a burrata ball in the center, and fold the edges over to create a parcel with the seam facing down.
- Repeat this process with the remaining peppers.
Making the Crumble
- In a dry skillet over medium heat, toast chopped pistachios, panko (if using), chili flakes, and smoked paprika with a teaspoon of olive oil for 2-3 minutes until golden and fragrant.
Assembling
- Arrange the stuffed peppers on a serving plate. Generously sprinkle the pistachio-chili crumble over each pepper.
- Garnish with microgreens or basil leaves. Optionally drizzle with honey or balsamic glaze and sprinkle with flaky salt.
Notes
Choose ripe, firm peppers for best results. Allow leftovers to be stored in an airtight container in the fridge for up to 2 days, and use fresh burrata for optimal flavor.