Grilled Bread And Chiles With Burrata Recipes

GRILLED TOMATOES AND BURRATA

Grilled Tomatoes and Burrata image

Provided by Brandi Milloy

Time 10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Neutral oil, for oiling the grill grates, optional
4 firm tomatoes (slightly under-ripe)
6 tablespoons extra-virgin olive oil
Fleur de sel or coarse kosher salt
Freshly ground black pepper
One 8- to 9-ounce ball burrata
1/4 cup fresh basil leaves
1 teaspoon dried oregano
Zest of 1 lemon
2 tablespoons balsamic glaze
Sliced baguette or other crusty bread, for serving

Steps:

Prepare a grill for medium-high heat. It's best to use a grill basket, but if you don't have one, oil the grill grates.
Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender.
Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread.

GRILLED BREAD AND CHILES WITH BURRATA

Grilled Bread and Chiles with Burrata image

Serve an assortment of grilled chiles and sweet peppers as simply as can be: with grilled bread and cheese. The creamy burrata balances the chiles' heat beautifully. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Serves 4 to 6

Number Of Ingredients 5

Ingredients

Extra-virgin olive oil, for grill, brushing, and drizzling
1 pound mixed peppers and chiles of varied sizes
8 thick slices crusty bread
2 (4-ounce) balls burrata
Kosher salt and freshly ground pepper

Steps:

Heat grill to medium-high. Lightly brush grates with oil and grill peppers whole, turning occasionally, until skin is mostly blackened and peppers are completely softened, 5 to 10 minutes, depending on size. Place in a medium bowl, cover, and let stand 10 to 15 minutes. When cool enough to handle, remove skins and pull peppers apart, discarding skins, seeds, and stems, if desired. Tear in half if small, or cut into strips about 3/4 inch wide.
Brush bread on both sides with oil and grill, turning once, until marked and beginning to crisp, 2 to 3 minutes. Divide burrata among plates, drizzle generously with oil, and season with salt and pepper. Serve with grilled bread and peppers.

GRILLED BREAD AND CHILES WITH BURRATA

Grilled Bread and Chiles with Burrata image

Serve an assortment of grilled chiles and sweet peppers as simply as can be: with grilled bread and cheese. The creamy burrata balances the chiles' heat beautifully. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small (Clarkson Potter).

Provided by @MakeItYours

Number Of Ingredients 5

Ingredients

Extra-virgin olive oil, for grill, brushing, and drizzling
1 pound mixed peppers and chiles of varied sizes
8 thick slices crusty bread
2 (4-ounce) balls burrata
Kosher salt and freshly ground pepper

Steps:

Heat grill to medium-high. Lightly brush grates with oil and grill peppers whole, turning occasionally, until skin is mostly blackened and peppers are completely softened, 5 to 10 minutes, depending on size. Place in a medium bowl, cover, and let stand 10 to 15 minutes. When cool enough to handle, remove skins and pull peppers apart, discarding skins, seeds, and stems, if desired. Tear in half if small, or cut into strips about 3/4 inch wide.
Brush bread on both sides with oil and grill, turning once, until marked and beginning to crisp, 2 to 3 minutes. Divide burrata among plates, drizzle generously with oil, and season with salt and pepper. Serve with grilled bread and peppers.

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