Roasted Pepper Burrata Bombs
Delightful Roasted Pepper Burrata Bombs showcase creamy burrata wrapped in smoky roasted peppers, topped with a crunchy pistachio-chili crumble, perfect for any gathering.
Servings: 4 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 4 medium roasted red peppers Their bright, jewel-like hue and smoky sweetness make these a standout ingredient.
- 4 small balls (100–125 g each) burrata Creamy and rich, revealing a luscious interior that melts in your mouth.
- 1 tbsp olive oil A drizzle of golden oil enhances the dish’s richness.
- to taste salt Enhances and balances flavors.
- to taste black pepper Adds a whisper of heat.
- 1/2 cup roasted pistachios, finely chopped Provides texture and rich flavor.
- 1/2 tsp chili flakes Introduces a hint of spice.
- 1 tbsp panko breadcrumbs Optional, for added crunch if desired.
- 1 tsp olive oil Used for toasting the pistachio mixture.
- 1 pinch smoked paprika Adds a delightful smoky note.
- to taste microgreens or fresh basil (for garnish) Offers flavor and visual appeal.
- to taste drizzle of honey or balsamic glaze (optional) Adds sweetness and depth.
- to taste flaky salt To finish, enhancing flavors.
Instructions
Preparation
- Roast the peppers until charred, either under a broiler or over a gas flame. Cover with foil or place in a bowl for 10 minutes to steam after roasting.
- Peel the skins and deseed the peppers once they have steamed.
Assembling Burrata Bombs
- Place one roasted pepper on a clean surface, lay a burrata ball in the center, and fold the pepper around it ensuring the seam is on the bottom.
- Repeat this process until all burrata is wrapped.
Making the Pistachio-Chili Crumble
- In a skillet over medium heat, toast the pistachios, panko (if using), chili flakes, and smoked paprika with olive oil, stirring for 2-3 minutes until fragrant.
- Allow to cool slightly.
Assembling the Dish
- Arrange the pepper-wrapped burrata on a plate and sprinkle the pistachio-chili crumble generously over the top.
Garnishing and Serving
- Garnish with microgreens or basil and drizzle with honey or balsamic glaze, sprinkling flaky salt just before serving.
Notes
Ensure you let the peppers steam for easier peeling. Let the crumble cool slightly for crunch.