Grilled Bread and Chiles with Burrata

grilled bread and chiles with burrata placed on an outdoor picnic table
Photo: Elizabeth Cecil
4 to 6 Serves

Serve an assortment of grilled chiles and sweet peppers as simply as can be: with grilled bread and cheese. The creamy burrata balances the chiles' heat beautifully. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small (Clarkson Potter).


  • 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


  1. 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.

  2. 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.

Cook's Notes

Recipes reprinted from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small, From the Kitchens of Martha Stewart Living. Copyright 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC.

Related Articles