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For a delicious happy hour appetizer, slice peppers after roasting and serve with sourdough crostinis. adapted from howsweeteats.com
Preheat the grill to medium-high heat. Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Drizzle and brush the peppers with 1/4 cup olive oil. Sprinkle with salt and pepper.
In a bowl whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes and seasoning until combined. Whisk in the olive oil until emulsified.
To make the sourdough crumbs, heat a skillet over medium heat and the remaining olive oil. Add in the torn sourdough pieces with a pinch of salt and pepper along with the grilling seasoning. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
Place the peppers on the prepared grill, cut side down. Grill for 5 to 6 minutes (or until golden and slightly charred), then flip and grill for another 5. Remove the peppers and place them on a dish. Drizzle them with a bit of the vinaigrette and let them sit for a few minutes to marinate in the dressing. Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette. Top with sourdough crumbs and fresh herbs.
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