Stuffed French Bread with Burrata

Course: Appetizer, Side Dish

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 264kcal

Author: Aleka Shunk

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!

Print Recipe

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

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!

Video

Notes

Make sure to find a french bread that is more long than round. We don't want a boule, we want one thats in the middle.

Nutrition