Roasted Pepper Burrata Bombs with Pistachio-Chili Crumble
Enjoy the smoky flavors of roasted red peppers paired with creamy burrata and a crunchy pistachio-chili crumble in these delightful bite-sized bombs.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Bombs
- 4 medium roasted red peppers Can use jarred roasted peppers for a quicker option.
- 4 small burrata balls (100–125 g each) Handle gently to maintain their shape.
- 2 tablespoons olive oil Used for drizzling and in the crumble.
- 1/2 teaspoon salt To enhance flavor.
- 1/2 teaspoon black pepper Freshly ground preferred.
For the Crumble
- 1/2 cup roasted pistachios, finely chopped Provides a delightful crunch.
- 1/2 teaspoon chili flakes Adds a gentle heat.
- 1 tablespoon panko breadcrumbs Optional but adds texture.
- 1 teaspoon smoked paprika Enhances the earthy flavors.
For Garnishing
- to taste microgreens or fresh basil Adds freshness.
- to taste honey or balsamic glaze For a touch of sweetness.
- to taste flaky salt Final touch for flavor.
Instructions
Roasting the Peppers
- Char whole red peppers under a broiler or on a gas flame until skins are blackened.
- Place the peppers in a bowl, cover and let them steam for 15 minutes.
- Peel the blackened skin and deseed the peppers.
Stuffing the Bombs
- Lay each roasted pepper flat and place a burrata ball in the center.
- Fold the pepper around the burrata, seam-side down on a platter.
Making the Crumble
- In a dry skillet over medium heat, toast pistachios, panko, chili flakes, and smoked paprika with olive oil for 2-3 minutes.
- Stir continuously until golden, then allow to cool slightly.
Assembling
- Carefully arrange stuffed peppers on a plate and sprinkle generously with crumble.
Garnishing
- Top each pepper bundle with microgreens or fresh basil, drizzle with honey or balsamic glaze, and finish with flaky salt.
Notes
Best served fresh but can be prepared ahead. Store leftovers in an airtight container in the fridge for up to two days.