This Stuffed French Bread is one of the most heavenly appetizers on this good earth. It's everything you could want from an appetizer and more. Crispy, crusty bread loaded to the brim with melted creamy cheese and sweet roasted bell peppers. Believe it or not, it's just FOUR simple ingredients!
This dish was inspired by Angeline, a Michael Symon restaurant in Atlantic City, NJ.
I loved it SO much that I went home to recreate it...TWICE. This one is a copycat called a Burrata Cheese Appetizer. My second take on it is a mini version, Phyllo Cups With Roasted Peppers & Burrata Cheese. I also have a FRIED burrata recipe!!
Can you tell I love burrata cheese?! 🙂
Watch Aleka Make Her Stuffed French Bread!
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Ingredients:
- 1 large French bread loaf
- 2 balls of burrata cheese
- 16 oz of roasted red and yellow bell peppers (or make your own by roasting fresh peppers).
- 2-3 tablespoons extra virgin olive oil
- Salt and freshly cracked black pepper to taste
- Fresh basil leaves *optional
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Instructions:
Preheat your oven to 350°F and slice the top of the French bread loaf on an angle to create a long well down the center. See video for how I did it!
Sprinkle salt and freshly cracked black pepper along with a generous drizzle of olive oil into the well and onto the crust. This step makes sure the bread is flavorful and has a wonderful, crunchy texture.
Drain the roasted red and yellow bell peppers from the jar (if using store-bought).
If you prefer to make your own, you can roast fresh peppers in the oven or over an open flame until the skins are charred. Once charred, place the peppers in a bowl covered with plastic wrap for a few minutes, then peel off the skins, remove the seeds, and slice them into strips.
Lay the roasted peppers inside the bread.
Chop the burrata cheese into bite-sized pieces and scoop the burrata over the peppers allowing some of the creamy cheese to spill over the sides.
Cover with foil and bake for 45-50 minutes or until the cheese is fully melted.
Top with fresh basil leaves, either whole or torn, for a burst of freshness and flavor.
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Finish the dish with a drizzle of extra virgin olive oil, cracked pepper, and salt. To give it an added touch of sweetness and tang, I like to drizzle some balsalmic glaze over top too.
This cheesy stuffed French bread is perfect for sharing as an appetizer with a pitcher of my Limoncello Spritz or Peach White Wine Spritzer.
The creamy burrata, sweet roasted peppers, and fragrant basil all coming together in every bite is just glorious. The seasoned and toasted bread adds a amazing crunch that contrasts so well with the creamy filling. SO so good!! 🙂
🥖Final French Bread Tips!
- Pick the Right Bread:
- Go for a crusty French bread or baguette. You want it fresh but firm enough to hold all that cheesy goodness without turning into a soggy mess.
2. Season Your Bread:
- Drizzle that bread with some top-notch olive oil, then hit it with a sprinkle of salt and cracked black pepper. Want more flavor? Rub a garlic clove over it or toss on some garlic powder—easy peasy!
3. Melty Cheese Is Best:
- Burrata is the star here because of it's melty goodness, but why stop there? Mix in some mozzarella for the stretch, Gruyère for nuttiness, or a little blue cheese for a kick. The fresher, the better!
4. Add Some Flair:
- Sun-dried tomatoes, garlic confit or caramelized onions? Yes, please! Throw in some fresh herbs like basil or a pinch of red pepper flakes if you’re feeling spicy.
5. Stuff It Right:
- Spread that cheese evenly so every bite is pure heaven. Press it in a bit so it melts into all the nooks and crannies. No skimping allowed!
6. Wrap It Up:
- Wrap the whole thing in foil to keep that cheese melting perfectly and prevent the bread from burning.
If you make this stuffed french bread, tag me on Instagram or leave a comment below! I'd love to know how it turned out!
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📖 Recipe
Stuffed French Bread with Burrata
Ingredients
- 1 large French bread loaf
- 3-4 tablespoons extra virgin olive oil
- 2 balls of burrata cheese
- 16 oz roasted red and yellow bell peppers, cut into strips (or make your own by roasting fresh peppers.)
- salt and freshly cracked black pepper to taste
- Fresh basil leaves *optional
- balsamic glaze *optional
📝 Save this recipe for later!
Let us email it to you, so you can come back to it later!
Instructions
- Preheat your oven to 350°F and slice the top of the French bread loaf on an angle to create a long well down the center. See video for how I did it!
- Sprinkle salt and freshly cracked black pepper along with a generous drizzle of olive oil into the well and onto the crust.
- Drain the roasted red and yellow bell peppers from the jar (if using store-bought).
- If you prefer to make your own, you can roast fresh peppers in the oven or over an open flame until the skins are charred. Once charred, place the peppers in a bowl covered with plastic wrap for a few minutes, then peel off the skins, remove the seeds, and slice them into strips.
- Lay the roasted peppers inside the bread.
- Chop the burrata cheese into bite-sized pieces and scoop the burrata over the peppers allowing some of the creamy cheese to spill over the sides. There's no wrong way to do this!
- Cover with foil and bake for 45-50 minutes or until the cheese is fully melted. Make sure the foil is tented so it does not stick to the cheese!
- Finish with another drizzle of extra virgin olive oil, freshly cracked pepper and a sprinkle of sea salt. Optional* Top with fresh basil leaves and a drizzle of balsalmic glaze. Slice and serve!
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