Roasted Pepper Burrata Bombs with Pistachio-Chili Crumble
A vibrant appetizer featuring roasted peppers wrapped around creamy burrata, topped with a crunchy pistachio-chili crumble.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Burrata Bombs
- 4 medium medium roasted red peppers jarred or freshly roasted, peeled
- 4 small balls burrata 100–125 g each
- 2 tbsp olive oil for drizzling and toasting the crumble
- 1/2 cup roasted pistachios finely chopped
- 1/2 tsp chili flakes adjust to taste
- 1 tbsp panko breadcrumbs optional, for extra crunch
- 1 pinch smoked paprika adds depth and smoky aroma
- to garnish microgreens or fresh basil for freshness
- to taste honey or balsamic glaze optional
- to taste flaky salt for finishing
For Seasoning
- to taste salt essential for seasoning
- to taste black pepper essential for seasoning
Instructions
Preparation
- Roast the peppers: Preheat your broiler. Place whole red peppers under the broiler or on a gas flame, charring until the skin is blackened. Alternatively, roast them at 400°F (200°C) for about 20-30 minutes. Once blackened, transfer them to a bowl, cover with plastic wrap, and let steam for 10 minutes to ease peeling.
- Stuff the bombs: Once peeled and deseeded, lay one roasted pepper flat on your work surface. Place a burrata ball in the center and fold the edges of the pepper around, forming a dome shape. Repeat for remaining peppers and burrata.
- Make the crumble: Heat a dry skillet over medium heat and add chopped pistachios, panko breadcrumbs, chili flakes, smoked paprika, and a drizzle of olive oil. Toast for 2-3 minutes, stirring frequently, until fragrant and golden. Let cool slightly.
Assembly
- Arrange the pepper-wrapped burrata on a platter and sprinkle them generously with the pistachio-chili crumble.
- Garnish with microgreens or fresh basil, and drizzle with honey or balsamic glaze. Finish with a pinch of flaky salt.
Notes
If using fresh peppers, allow them to steam after roasting for easier peeling. Ensure the burrata stays cold before stuffing for creamy texture. Don't over-toast the crumble to avoid bitterness.