This Burrata Salad Appetizer w/ Roasted Peppers and Garlic is a simple but flavorful Italian appetizer that is best served cold.
If you’ve never served burrata cheese as an appetizer, you and your guests are missing out! And this one is one of my favorites! Colorful bell peppers and garlic cloves are roasted in the oven until slightly charred. They are then chilled before serving underneath a fresh, creamy ball of burrata cheese.
Serve with a super CRISPY Italian baguette and you’ve got something to ‘sop up’ all those wonderful juices!
I only recently, within the last year, have heard of Burrata and actually seen it in the grocery store. I am not sure if it has always been there or is a recently stocked item but if you have never tried it, just ask yourself…
“Do I love mozzarella?”
I’m not talking about that impostor mozzarella. I’m talking about real mozzarella!!
If you answered, “Heck yes!”, then you will absolutely love burrata!
The first time I tried it, I thought, “How come I have never heard of this burrata before?!” I stored the burrata possibilities in the back of my mind where I store all of my food loving thoughts/ideas and went about my day.
I completely forgot about it until months later when Derek and I went to dinner for our anniversary.
I spotted it on the menu at Michael Symon’s new restaurant called Angeline in Atlantic City (you should def. go if you’re ever in the area!!)
So of course, my husband and I ordered it and I fell in love with burrata yet again!
Before the end of dinner, I made a note to myself to try and recreate the delicious burrata appetizer.
And here it is!!
I’m no Michael Symon but I can try! 😉
I wanted to share it with you guys here on the blog as my first tapas/meze style appetizer!
If you know me, you know that I would choose a tapas restaurant over any 5 star/7 course meal any day.
Tapas restaurants are literally popping up all over the city so why not try and recreate that tapas experience at home??
Serve this with my Sweet Chili Shrimp Tempura Boats and a drink or two! 🙂
Where can you find burrata cheese?
Burrata is usually right next to the FRESH mozzarella cheese in the cheese section. Just look for those little plastic containers that say “burrata”! Burrata typically sits in water to keep it moist.
Did you know that burrata is basically “left-over” mozzarella bits that are combined together and packaged nicely in a shell of mozzarella then filled with a little cream? Yum!!
Tip* Because the outer layer of burrata is thicker, I suggest scooping the inside (creamy part) into a bowl. Then mince up the outer “shell” and mix it all together. This will allow you to scoop one big creamy pile in the center of your roasted peppers.
Note* I served my burrata in the photos here leaving the ball still in tact for photographing purposes.
Serve with the right bread!
The best way to serve your burrata appetizer is with a large fork on the side and a super, duper crusty bread!
A good baguette can take this dish to another level so grab one that is fresh.
A ciabatta or any crusty Italian bread is your best bet! Nothing too soft!!
You can warm the bread up or leave it room temperature.
Tip! Purchase a bottle of balsamic glaze from the store and drizzle it over top of the dish. It will add a sweet acidity to the dish. Plus it makes for a beautiful presentation.
Serving your appetizer
My FAVORITE thing about this appetizer is that it does not need to be served warm. In fact, straight outta the fridge is best! That is also how they served it to us at Angeline.
So I suggest making it a day or two in advance and letting the flavors meld together in the fridge as it chills.
If you really want to “up the ante”, grill the bread to get that delicious charred flavor right before guests arrive.
If you want to serve this bite sized and allow for individual serving, check out my burrata roasted pepper phyllo cups.
The phyllo shells are pre-baked and ready to go straight from the package! You can find them in the frozen food aisle.
Other appetizers you may like:
Italian Burrata Appetizer with Roasted Peppers and Garlic
- 1 8 oz. Container Burrata Cheese ((comes with 2 balls))
- 5-6 Large Bell Peppers ((Green. Red, Yellow, Orange))
- 5 Garlic Cloves ((Smashed not cut))
- 6 Basil Leaves
- 1 Tbsp. Thick Aged Balsamic Vinegar or Glaze (*See note)
- ½ Cup Extra Virgin Olive Oil
- Fresh Italian Baguette ((For dipping))
- Preheat oven to 400° F. Cut peppers into thin strips and spread onto a baking sheet with the garlic cloves. Season generously with salt and fresh cracked black pepper.
- Coat generously with olive oil. (about 1/2 cup)
- Bake until you get a light char on your peppers (about 25 minutes).
- Pour entire pan (including oil) into a shallow serving bowl/dish. Chill for at least an hour or until it comes to room temp.
- Add burrata in the center and slice when guests arrive to allow the creamy goodness to escape!
- Finish with a drizzle of vinegar over the entire dish and serve alongside crusty bread warmed or room temperature.
- The longer you allow this to sit in the fridge, the yummier it will taste! So opt for overnight if you can.
- Crusty, crostini-like bread goes perfectly with this! Just slice it thin and toast lightly!
- You can add any vegetables to this as you like! Just keep in mind that some veggies may need a longer to roasting time!