Grilled Bread And Chiles With Burrata Food

GRILLED TOMATOES AND BURRATA

Steps:

• Prepare a grill for medium-high heat. It's best to use a grill basket, but if you don't have one, oil the grill grates.
• Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender.
• Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread.

BURRATA WITH BROCCOLI RABE AND GRILLED GARLIC BREAD

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

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

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.

GRILLED BREAD (PANE ALLA GRILLIA)

Steps:

• Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.