Best Grilled Bread And Chiles With Burrata Recipes

Burrata with Broccoli Rabe and Grilled Garlic Bread image

Provided by Food Network Kitchen

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for brushing
7 cloves garlic, smashed
1 bunch broccoli rabe (including the leaves), cut into 1- to 2-inch pieces
1/4 teaspoon red pepper flakes
Flaky sea salt
8 1/2-inch-thick slices country bread
Freshly ground pepper
Burrata, for serving

Steps:

Heat the olive oil in a pot over medium heat. Add 6 garlic cloves and sauté until golden, 2 minutes. Add the broccoli rabe, red pepper flakes and a pinch of salt. Cover and cook, tossing occasionally, until tender, 8 to 12 minutes.
Meanwhile, grill the bread on a grill pan over medium heat until well marked and golden, 2 to 3 minutes per side. Rub both sides with the remaining smashed garlic clove and brush with olive oil; season with salt and pepper.
Serve the broccoli rabe with burrata, flaky sea salt and the grilled garlic bread.

Grilled Bread and Chiles with Burrata image

Provided by Martha Stewart

Yield Serves 4 to 6

Number Of Ingredients 5

Extra-virgin olive oil, for grill, brushing, and drizzling
1 pound mixed peppers and chiles of varied sizes
8 thick slices crusty bread
2 (4-ounce) balls burrata
Kosher salt and freshly ground pepper

Steps:

Heat grill to medium-high. Lightly brush grates with oil and grill peppers whole, turning occasionally, until skin is mostly blackened and peppers are completely softened, 5 to 10 minutes, depending on size. Place in a medium bowl, cover, and let stand 10 to 15 minutes. When cool enough to handle, remove skins and pull peppers apart, discarding skins, seeds, and stems, if desired. Tear in half if small, or cut into strips about 3/4 inch wide.
Brush bread on both sides with oil and grill, turning once, until marked and beginning to crisp, 2 to 3 minutes. Divide burrata among plates, drizzle generously with oil, and season with salt and pepper. Serve with grilled bread and peppers.

Burrata & Spring Vegetable Toast image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

8 to 10 asparagus spears
1 large red bell pepper, quartered and seeded
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 thick slices sourdough bread
1 cup pesto
4 balls burrata
Fresh basil leaves, for serving

Steps:

Heat a grill pan over medium heat.
Add the asparagus and red bell peppers to a bowl. Toss with 2 tablespoons olive oil and a good pinch of salt and pepper. Add the asparagus and bell peppers to one half of the grill. Grill the vegetables, turning as needed, until nicely charred, 4 to 5 minutes.
Meanwhile, brush the sourdough slices with the remaining 2 tablespoons olive oil and season with salt and pepper. Add the bread to the other half of the grill. Grill until nicely marked and toasted, about 3 minutes.
Remove the vegetables to a cutting board and place the grilled bread on plates. Slice the peppers into strips and halve the asparagus.
Divide and spread the pesto over the grilled bread. Place one burrata on each slice of bread. Sprinkle a pinch of pepper over the burrata. Fill the empty space around the burrata with the asparagus and peppers. Garnish with the fresh basil leaves.