Appetizers

Roasted Sweet Mini Peppers with Burrata and Garlic-Basil Oil

jump to recipe

This is a simple, yet good Summer appetizer. Nothing beats some roasted mini sweet peppers topped with some good ole garlic-basil oil and burrata. This is what makes this dish a show stopper that everyone in the family will enjoy. Not to mention, all that goodness is going on top of a toasted baguette. What makes me happy about this Summer treat, is that it can be made in the oven or on the grill. So you don’t even need to fire up the grill to make this tasty snack. 

‍Recipe adaped from Insipred with a twist blog

Roasted Sweet Mini Peppers with Burrata and Garlic-Basil Oil

These roasted peppers are life changing

Prep:
30
min
cook:
20
min
total:
50
min
Print It
Author:

Edie O.

Ingredients

For the min sweet peppers:

  • 1/2 baguette, sliced (I used 1 Twin Demi baguette) 
  • 4. 4 ounces burrata cheese, room temperature 
  • 1 Bag of variety sweet peppers
  • Neutral oil (olive or avocado)
  • Red pepper flakes (optional)

For the Roasted Garlic-Basil Oil:

  • 1 head of garlic
  • 2 tablespoons Neutral oil (olive or avocado)
  • Salt and Pepper (to taste)
  • 1/4 teaspoon Lemon zest 
  • 1 tablespoon Basil
  • 1 tablespoon Parsley
Instructions
  1. Preheat oven to 375°F.  Trim 1/2 inch from top head of garlic head to expose cloves. Place garlic on a large sheet of aluminum foil. Drizzle 1/2 teaspoon olive oil over the head; wrap tightly with foil. Place on a baking sheet; transfer to preheated oven, and roast until cloves are tender and light golden, about 30-45 minutes.
  2. Once do the garlic is roasted, Combine roasted garlic, basil, parsley, and lemon zest in a medium bowl. Add oil; whisk to combine
  3. Next, turn up the oven to 425, slice each pepper vertical, discarding the seeds. Place them on a sheet pan a lined with parchment paper (cut side down) rub peppers with oil and sprinkle with salt, red peppers flakes, and fresh ground black pepper .Roast for 15-20 minutes or until the skin of the peppers are dark in color. Once the skins are blackened remove the peppers from the oven and set aside.
  4. Place the peppers on a serving plate and split the  burrata ball around the peppers. Toast the bread slices in the oven for 4-5 minutes until crispy
  5. For serving, rub the garlic-basil oil on a slice baguette bread, add a sweet pepper, and place some of the burrata on top.
  6. Note: You can grill the peppers until charred.

I’m Edie O.

I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.

more about me
Most Popular
QUICK BEEF AND BROCCOLI YAKISOBA STIR-FRY RECIPE
BUFFALO RANCH CHICKEN SANDWICH
HATCH CHILE CHEDDAR QUESO

You Might Also Like

reviews

edieoeatsedieoeatsedieoeatsedieoeatsedieoeats

This looks amazing! I love the idea of using Creme Fraiche here. 💕💕

Melissa P.
edieoeatsedieoeatsedieoeatsedieoeatsedieoeats

These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)

Maya
edieoeatsedieoeatsedieoeatsedieoeatsedieoeats

These tacos look amazing!

EJ

Comment

Did you love this? Let us know!

Name
Email
Message
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
RECIPESABOUTLIFESTYLESHOPCONTACT

COPYRIGHT © 2024 EDIE O. EATS. ALL RIGHTS RESERVED.