Fustini's Oils and Vinegars
Grilled Peppers with Burrata

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Grilled Peppers with Burrata


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Grilled Peppers with Burrata


  • 4 bell peppers
  • salt and pepper
  • 1/4 cup + 2 tablespoons Fustini's Tuscan Herb olive oil, divided, plus more for drizzling
  • 2 tablespoons Fustini's Sicilian Lemon balsamic
  • 2 garlic cloves, minced
  • pinch crushed red pepper flakes
  • Pinch of Fustini's Grilling Rub
  • 3 slices of sourdough bread, torn into pieces
  • 2 tablespoons fresh herbs, like thyme, basil, and rosemary, plus more for sprinkling
  • 1 8-ounce ball of burrata cheese


For a delicious happy hour appetizer, slice peppers after roasting and serve with sourdough crostinis. adapted from howsweeteats.com


Step 1. 

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.

Step 2. 

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.

Step 3. 

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. 

Step 4. 

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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