My Burrata Cheese with Grilled Red Peppers & Chimichurri is the perfect appetiser for any event…. especially the AFL Grand Final or even Bathurst 1000! It can be made the day before and arranged on a plate the day of. Burrata is a cheese oozing with cream and curd called stracciatella and it has an outer shell made of mozzarella. Grilled red peppers are perfect with this luscious starter that can be enjoyed by 3-4 people. You’ll wish you doubled the recipe when you try it! It’s absolutely heavenly!
I used my Ziegler and Brown Triple Grill BBQ with the grill grate from Barbeques Galore.
Burrata with Grilled Red Peppers and Chimichurri Recipe
150g fresh Burrata cheese
(it can be found in most supermarkets near the mozzarella cheese)
3 long red peppers
(alternatively, bell peppers/capsicums can be used)
1 tbsp olive oil
1 cup parsley
1/2 cup fresh oregano
1 tsp salt
1/2 tsp pepper
5 cloves garlic
1/2 cup olive oil (3/4 cup for a looser consistency)
2 tbsp red wine vinegar
1 lemon, juiced
To serve - grilled flat bread or sourdough bread.
(Cook for 10 seconds a side or until you see grill marks, on a hot grill grate)
- Allow the Burrata cheese to reach room temperature.
- Preheat a BBQ to 200c (390f). Drizzle the red peppers with olive oil and place them on a hot grill grate. Cook for 10 mins turning frequently, or until char grilled. Place them in a tray and cover with plastic wrap. Leave them covered for about 10 mins and then remove the plastic wrap. The skin will be easier to remove now, ready to slice into thin strips.
- For the Chimichurri - place the parsley, oregano, salt, pepper, garlic, olive oil, red wine vinegar and lemon juice into a food processor. Blitz until the ingredients are chopped and well combined.
To serve, add the grilled sliced red peppers in a plate. Place the Burrata cheese on top of the red peppers,in the centre. Add two tablespoons of Chimichurri on top of the Burrata. The remaining Chimichurri can be served in a small bowl beside the Burrata. Cut the Burrata in half right before serving (in front of your guests) and spoon it onto toasted flat bread or sourdough.