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Charred Baby Bell Peppers with Burrata

A profusion of peppers calls for a simple appetizer with epic taste.
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Course Appetizers
Cuisine American
Servings 6

Ingredients
  

  • 1/4 cup, plus 3 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons roasted pistachios
  • 1 lemon, juiced
  • 2 tablespoons champagne or white wine vinegar
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh chives
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 cloves garlic, grated
  • 1 pinch kosher salt
  • 1 pinch fresh ground pepper
  • 1 pinch red pepper flakes
  • 1 pound baby bell peppers
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 loaf cibatta bread, sliced
  • 8 ounces burrata chesse, at room temperature

Instructions
 

  • Combine 1/4 cup olive oil, honey, pistachios, lemon juice, vinegar, basil, chives, thyme, garlic, and a pinch of salt, pepper, and chili flakes. Whisk until smooth. Taste and adjust salt and pepper.
  • Preheat the grill or grill pan to high.
  • In a large bowl, toss the peppers with 2 tablespoon olive oil, paprika, chili powder, salt and pepper. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt.
  • Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill. At the same time, grill the peppers until softened and charred, 3-4 minutes per side. Remove from the grill and arrange on a serving plate.
  • Drizzle the vinaigrette over the peppers, then break the balls of burrata around the peppers. Let everything sit 5-10 minutes. Serve with vinaigrette and grilled bread.