From the moment I heard about burrata cheese many years ago…I wanted to go to there. My quest to find it was almost comical – any time I went to a grocery store or market, I searched, always to be met with a “we just sold out of it,” “we usually have it, but not today,” or “what are you looking for? huh?”
A few weeks ago, my noble quest came to a much-celebrated end. Even the fact that it was $12 didn’t stop me. Years, I’d been searching. YEARS! I did a little victory dance and ran up to the register with it, then ran home to make a cheese board.
To round out the cheese board, I piled on some prosciutto, grilled up a red pepper and made an extremely simple dip, and poured out some herbed olive oil for dipping. I also served an arugula salad on the side. You know – so I could say I ate more than bread, meat and cheese for dinner.
This Grilled Red Pepper Dip can also be used as a stand-alone dip for crackers or tortilla chips, or spread on a sandwich or burger. Or just eaten with a spoon, if you’re into that sort of thing. —foxeslovelemons
red pepper, seeded, stemmed and cut into quarters
Nonstick cooking spray
extra virgin olive oil
red wine vinegar
red pepper flakes
In This Recipe
Preheat grill for direct grilling over medium-high heat. Spray pepper quarters with nonstick cooking spray; transfer to grill rack. Grill 4 to 6 minutes or until dark grill marks appear; turning occasionally.
Transfer peppers to food processor. Add remaining ingredients; process until desired consistency is reached (I left mine a bit chunky, but you could process until completely smooth if desired).