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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled peppers marinated in olive oil, garlic, and balsamic, then charred on the grill for a smoky-tender bite. Topped with torn burrata, toasted panko breadcrumbs, and fresh basil for a classic Italian appetizer with contrasting textures.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Marinated peppers
  • 6 large bell peppers (various colors) Halved
  • 0.25 cup olive oil
  • 3 garlic Minced
  • 2 tbsp balsamic vinegar
  • 0.5 tsp salt To taste
  • 0.25 tsp pepper To taste
Toppings
  • 8 oz burrata cheese Torn
  • 0.5 cup panko breadcrumbs Toasted
  • 1 fresh basil For garnish

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Marinate the peppers
  1. Toss the pepper halves with olive oil, minced garlic, balsamic vinegar, salt, and pepper until evenly coated, with the cut sides visible. Spread them on a sheet pan so the marinade can cling to the pepper surfaces.
  2. Marinate for 30 minutes to deepen flavor, letting the peppers sit at room temperature or in the refrigerator for best coverage. You should see the peppers glossy from the oil and vinegar mixture.
Grill until charred and tender
  1. Preheat the grill to medium-high heat, then place the peppers cut-side down and close the lid if possible. Grill for 6-7 minutes until the cut surfaces begin to blister and dark char forms.
  2. Flip the peppers to skin-side down and grill for 5-6 minutes until charred and tender. The skins should look blistered and the peppers should yield when pressed.
Serve
  1. Arrange the grilled peppers on a platter in a single layer, keeping the charred sides facing up where possible. Let them cool slightly so the burrata stays creamy.
  2. Tear the burrata over the peppers, then sprinkle with toasted panko breadcrumbs and fresh basil. Finish with golden crumbs and bright basil on top for a high-contrast look.

Notes

Pro tip: keep the grilled peppers cut-side up when serving so the burrata has direct contact and the char looks intentional. Store leftovers covered in the fridge up to 2 days, but assemble burrata and breadcrumbs right before eating for best texture; freeze peppers only up to 2 months (burrata and crumbs won’t freeze well). For a dairy-light swap, use fresh mozzarella or labneh instead of burrata.