This Burrata Cheese Appetizer is one of my most raved about recipes. It's a simply appetizer made with creamy burrata cheese and garlicky roasted bell peppers. It's best served with a super CRISPY Italian baguette to 'sop up' all those wonderful juices!
I LOVE burrata cheese. If you do too, you'll love this appetizer.
It was inspired by an antipasti dish Michael Symon serves at one of his restaurants in Atlantic City. It was incredible and I knew I wanted to recreate it.
I love the combination of burrata and roasted peppers so much, I have TWO other versions here on AGT!
My Phyllo Cups With Roasted Peppers & Burrata Cheese and my Stuffed French Bread with Burrata which is basically it all stuffed into a crusty bread! I also have a fried burrata appetizer.
It is a drool-worthy vegetarian appetizer EVERYONE will go nuts over.
A Bit More About Burrata Cheese
Burrata cheese is a luxurious and creamy Italian cheese that's become increasingly popular in recent years. It's known for its delicate flavor, rich texture, and unique composition. Here's what you need to know about burrata cheese:
1. What is it? Burrata is made from cow's milk and has a distinctive structure. It consists of a soft, pouch-like exterior made from mozzarella cheese, which is filled with a creamy mixture of mozzarella curds and fresh cream. This combination gives burrata its luscious and creamy consistency.
2. Flavor and Texture: Burrata cheese has a mild, milky flavor with a hint of tanginess. Its texture is incredibly soft and creamy on the inside, similar to a creamy cheese or even a dessert-like texture, while the outer shell is slightly firmer due to the mozzarella layer.
3. Serving and Pairing Ideas: Burrata is typically served fresh, and it's best enjoyed at room temperature. It's often served as a standalone dish, drizzled with olive oil, sprinkled with salt and pepper, and paired with crusty bread or fresh vegetables. It's also a popular addition to salads, where its creaminess adds a luxurious touch.
Roasting Your Peppers
Roasting peppers is not tough to do at all! Just add them to a sheet pan without the stems and drizzle well with olive oil. Then roast until they are slightly charred on the outside. This should take about 20 minutes.
It's important to remove the skins after they come out. Then slice them up into strips and let them cool.
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📃 NOTE: Recipe card with exact quantities and detailed instructions are below! Print it out for later!
🧑🍳 Aleka's Tips
- Chopping up the burrata ball is recommended since most guests have a hard time dipping into the ball without using a fork.
- Make sure to mix of the colors of your peppers to make it more appealing and tastier.
- Cut your peppers thinly and in bite-sized pieces so its easy to dip into.
- Serve with a spoon to guests can scoop some out onto a plater or directly onto their bread.
- If your peppers are too dry, don't be afraid to top with more olive oil. It should be a "soupy" appetizer.
FAQ's
Inside burrata is a soft and creamy filling called stracciatella. While mozzarella has a delicate taste and is more solid, burrata is creamy like ricotta and is more flavorful. The burrata is held together by an outer shell that is made of mozzarella creating a ball.
They sell the mozzarella balls right in the cheese section near the mozzarella cheese. They are typically submerged in water.
Because this appetizer is meant to be served cold, it is best to make it a few hours or even a day in advance to allow the flavors to meld.
Burrata 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.
Other popular cheesy appetizers:
📖 Recipe
Burrata Cheese Appetizer
Ingredients
- 1 8 oz. Container Burrata Cheese ((comes with 2 balls))
- 5 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))
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Instructions
- Preheat oven to 400° F. Cut peppers into thin strips (about ¼" wide), and spread onto a baking sheet with roughly chopped garlic cloves. Season with salt and fresh cracked black pepper.
- Coat generously with olive oil. (about ½ 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.
- Chop up your mozzarella balls and place in the center of the peppers.
- Finish with a drizzle of balsamic glaze over the entire dish and chopped fresh basil. S⅔erve alongside crusty bread warmed or room temperature.
Recipe Notes
- 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!
Pam
Love this recipe! I entertain big & often and absolutely love a good tapas that helps keep me out of the kitchen and able to mingle. This appetizer is beautiful and tasty! Making this a day ahead actually enhances the flavors. It is in my entertaining rotation. I make it exactly as written.
Aleka Shunk
Thanks so much for your review! I LOVE serving it too! Always a favorite!
CP
The burrata looks gorgeous in the picture! I’ve failed twice at recreating a dish I had in which the burrata looked just like that and it popped and oozed all over the grilled veggies...yummy! So why didn’t you include instructions to do the burrata just the way it looks in the picture?!?! Almost anyone knows how to grill veggies. How do you get the cheese just right?!?!
Bite Sized Kitchen
Hi! Thanks for the comment! I suggest getting your best quality burrata. Then just slice it halfway, once it's on top of your veggies. It should ooze out on its own!
Michelle Frank | Flipped-Out F
I'm with you on the tapas, girl. I have never heard of burrata, but I am def going to go find it at my grocery, because this sounds AWESOME. This would be such an impressive, gorgeous appetizer!
Amanda
This looks gorgeous! I can't get the burrata bet I will definitely have a go with mozzarella!
Michelle Barsness
I love burrata and this combination of roasted veggies sounds so delicious! It's the next best thing to buffalo mozzarella from Campania Italy.
Amanda
This looks gorgeous! I can't get the burrata bet I will definitely have a go with mozzarella!
Bite Sized Kitchen
Thanks Amanda!! Yes get the GOOD mozzarella! 😉
Michelle Barsness
I love burrata and this combination of roasted veggies sounds so delicious! It's the next best thing to buffalo mozzarella from Campania Italy.
Bite Sized Kitchen
I know!! I remember having the BEST mozzarella on the Amalfi coast during our honeymoon!!!
Michelle Frank | Flipped-Out Food
I'm with you on the tapas, girl. I have never heard of burrata, but I am def going to go find it at my grocery, because this sounds AWESOME. This would be such an impressive, gorgeous appetizer!
Bite Sized Kitchen
Lol! Thanks Michelle! 🙂