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Bruschetta Grilled Peppers With Creamy Burrata Cheese
Not all sandwiches have their fillings on the inside. This recipe for an Italian classic takes its flavors to a whole new level, with the addition of sliced olives and creamy burrata cheese.
Prep Time: 00:20
Cook Time: 00:15
6 slices of toasted ciabatta bread
1 whole garlic clove, peeled
3 garlic cloves, peeled and sliced thin
3 roasted red peppers
3 roasted yellow peppers
olive oil (for roasting the peppers)
black olives, sliced thin
fresh burrata cheese
fresh basil, torn
salt & pepper to taste
1To roast your peppers: Wash and dry the peppers. Coat them lightly and evenly with olive oil using your hands. Place on a broiler pan and broil, turning constantly, until all sides of the peppers are charred, but not burnt. Remove from the broiler, and place in a bowl. Cover with cling wrap and let stand for about 15-20 minutes.
2Using your hands, remove all of the charred skin from the peppers. Try not to run the pepper under water to remove any of the bits, as you may lose some flavor. Remove the stem and seeds, and slice peppers in half.
3Place ciabatta slices on a sheet pan and rub with the raw garlic clove. Toast under the broiler until lightly golden brown. Remove.
4Begin layering your ingredients on the bread slices: A bit of buratta, a red pepper slice, a yellow pepper slice, olives and thinly sliced garlic.
5Place under the broiler again to just slightly melt cheese and heat all of the ingredients, about 3 minutes.
6Top with freshly torn basil, and season with salt and pepper.
If you'd like, feel free to add roasted or grilled eggplant, zucchini or yellow squash as well.
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