Hey everyone, Jason Griffith here from Chef Maniac! There’s a certain kind of culinary magic that happens when simple, high-quality ingredients are brought together to create something truly spectacular. Today, we’re crafting a dish that embodies that very spirit: Burrata Boats with Pistachio Gremolata. Imagine sweet, tender roasted red peppers cradling an entire ball of creamy burrata, ready to ooze under a bright, zesty, and nutty gremolata. It’s the kind of sunny simplicity that could only come from an Italian garden lunch, perfect for impressing guests or simply treating yourself.

Why I Love This Recipe

This recipe is an absolute dream for anyone who loves fresh flavors and elegant presentation without the fuss. I adore these Burrata Boats because they’re incredibly easy to prepare, yet they look like something straight out of a gourmet magazine. The pistachio gremolata adds a fantastic crunch, a burst of citrusy brightness, and a wonderful depth that perfectly complements the rich, dreamy burrata. It’s a versatile dish that can serve as a luxurious appetizer, a light summer lunch, or even a stunning side. The combination of textures and temperatures – warm peppers, cool burrata, and fresh gremolata – is simply irresistible.

List of Ingredients

Here’s what you’ll need to create these beautiful Burrata Boats:

For the Roasted Peppers:

• 2 large red bell peppers, halved lengthwise, seeds removed
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

For the Filling:

• 2 whole burrata balls (100g each)
• Optional: a drizzle of extra virgin olive oil or chili oil

For the Pistachio Gremolata:

• 30g (about 1/4 cup) shelled pistachios, finely chopped
• 1 clove garlic, finely minced
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 2 tablespoons extra virgin olive oil
• Pinch of sea salt

Swaps and Notes

• Bell Peppers: Red bell peppers roast beautifully and offer a sweet base. You can also use yellow or orange bell peppers for variety in color and flavor.
• Burrata: This recipe highlights the creamy, decadent nature of whole burrata. Fresh mozzarella can be used as a substitute, but it won’t have the same creamy interior.
• Pistachios: Finely chopping the pistachios is key for the gremolata’s texture. If you don’t have pistachios, toasted slivered almonds or even pine nuts could work, though the flavor will be different.
• Herbs: Fresh parsley and mint are essential for the bright flavor of the gremolata. Feel free to adjust the ratios to your preference.
• Olive Oil: Use good quality extra virgin olive oil, especially for the gremolata and optional drizzle, as its flavor will shine.
• Chili Oil (Optional): A drizzle of chili oil adds a lovely subtle heat, contrasting beautifully with the creamy burrata.

List of Steps for the Recipe

1. Roast the Peppers: Preheat your oven to 200°C (390°F). Place the halved bell peppers, cut-side up, on a baking tray lined with parchment paper. Brush them with 1 tablespoon of olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the edges are soft and slightly charred. They should be tender enough to hold the burrata like a “boat.”
2. Make the Gremolata: While the peppers roast, prepare the gremolata. In a small bowl, combine the finely chopped pistachios, minced garlic, lemon zest, lemon juice, chopped fresh parsley, chopped fresh mint, 2 tablespoons of extra virgin olive oil, and a pinch of sea salt. Stir until all ingredients are well combined. Set aside to allow the flavors to meld.
3. Assemble the Boats: Once the roasted peppers are out of the oven, carefully place one roasted pepper half onto each serving plate.
4. Nestle Burrata: Gently nestle one whole burrata ball into the center of each roasted pepper “boat.”
5. Top and Serve: Generously spoon the prepared pistachio gremolata over the burrata. If desired, add a final drizzle of extra virgin olive oil or chili oil for extra richness and a hint of heat. Serve immediately with crusty bread or enjoy as is.

Tips for Success

• Don’t Over-Roast Peppers: You want them tender but still firm enough to hold their shape. Slightly charred edges add flavor.
• Freshly Chopped Gremolata: For the best flavor and texture, finely chop the pistachios and herbs just before making the gremolata.
• Chill Burrata Briefly: If your burrata is very soft, chilling it for 10-15 minutes before serving can make it easier to handle, though it should still be cool and creamy.
• Room Temperature Service (for Burrata): While the peppers are warm, the burrata itself is best served at a cool room temperature to appreciate its creamy texture. Don’t put it in a hot oven with the peppers.
• Serve Immediately: This dish is best enjoyed right after assembly to fully appreciate the contrast of temperatures and textures.

Serving Suggestions and Pairings

These Burrata Boats with Pistachio Gremolata are incredibly versatile:

• Luxurious Appetizer: Perfect for a dinner party or a gathering, offering an elegant start to your meal.
• Light Lunch: Pair with a simple green salad for a delightful and satisfying midday meal.
• Mediterranean Spread: Serve as part of a larger mezze or antipasto platter with olives, cured meats, and other cheeses. My Baked Brie Appetizer could complement this perfectly.
• Crusty Bread: Essential for scooping up any lingering creamy burrata and flavorful gremolata.
• Refreshing Drink: A glass of my refreshing Blueberry Lemonade provides a perfect, vibrant complement to the Mediterranean flavors.

Storage and Leftover Tips

This dish is truly best enjoyed immediately after assembly for optimal freshness and texture. The burrata’s creamy interior is at its best when cool and just beginning to ooze. Leftover roasted peppers can be stored in an airtight container for 3-4 days. Leftover gremolata can be stored in an airtight container in the fridge for up to 2-3 days, though the herbs may lose a little vibrancy. It’s best to assemble the “boats” fresh.

More Recipes You Will Love

If you loved the fresh, flavorful, and easy elegance of these Burrata Boats, you’ll definitely want to explore some of my other popular healthy and satisfying dishes:

• For another fantastic light meal option, try my Light Tangy Chicken Salad (with no mayo in sight!) that’s full of character.
• If you’re a fan of convenient, all-in-one dishes, my Mexican Chicken and Rice Casserole is a lifesaver.
• For a quick and satisfying dinner packed with Southern goodness, my Tomato Skillet with Okra and Sausage is a go-to.
• And for an easy way to feed a crowd with cheesy goodness, these Sheet Pan Quesadillas are always a winner!

---

Final Thoughts

These Burrata Boats with Pistachio Gremolata are a testament to the fact that elegant and incredibly flavorful dishes don’t have to be complicated. With a few simple steps and fresh ingredients, you can create a truly memorable experience. Give them a try – they’re sure to become a new favorite for your summer entertaining!

What are your favorite ways to enjoy fresh burrata, or your go-to easy appetizer recipes? Share your ideas in the comments below! And for more delicious, easy recipes that bring joy to your kitchen, be sure to follow Chef Maniac.