GRILLED BREAD AND CHILES WITH BURRATA
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
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.
BURRATA WITH BROCCOLI RABE AND GRILLED GARLIC BREAD
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a pot over medium heat. Add 6 garlic cloves and sauté until golden, 2 minutes. Add the broccoli rabe, red pepper flakes and a pinch of salt. Cover and cook, tossing occasionally, until tender, 8 to 12 minutes.
- Meanwhile, grill the bread on a grill pan over medium heat until well marked and golden, 2 to 3 minutes per side. Rub both sides with the remaining smashed garlic clove and brush with olive oil; season with salt and pepper.
- Serve the broccoli rabe with burrata, flaky sea salt and the grilled garlic bread.
GRILLED TOMATOES AND BURRATA
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.
BURRATA BRUSCHETTA WITH FIGS
I can't guarantee you'll be able to find Burrata and fresh Black Mission figs, but if you can, you really must give this a try. I'll tell you right now that there really isn't a substitute for this heavenly cheese.
Provided by Chef John
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
- Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
- Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 44.9 g, Cholesterol 30 mg, Fat 17.3 g, Fiber 5.2 g, Protein 9.8 g, SaturatedFat 7.3 g, Sodium 363.8 mg, Sugar 25.7 g
TOASTED BREAD WITH BURRATA AND ARUGULA
Provided by Donatella Arpaia
Categories Cheese Garlic Appetizer Vegetarian Arugula Family Reunion Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Finely grated peel from 1 lemon Preheat oven to 400°F. Fill small bowl with water. Place bread halves, cut side up, on baking sheet; brush bread with 2 tablespoons olive oil. Toast bread in oven until crisp and light golden around edges, about 15 minutes. Remove from oven. Lightly brush each bread half with water (do not soak). Rub cut sides of bread halves with cut sides of garlic halves.
- Place 2 bread halves, cut side up, on each of 6 plates. Drizzle each bread half lightly with olive oil. Top each half with 1 burrata wedge; sprinkle with salt and freshly ground black pepper and drizzle lightly with olive oil. Toss arugula with 1 tablespoon olive oil in small bowl; sprinkle with salt and freshly ground black pepper. Mound arugula salad atop burrata on each bread half; sprinkle each with grated lemon peel and serve.
- A soft, fresh Italian cheese made from mozzarella and cream; available at some supermarkets and at specialty foods stores and Italian markets.
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