Stracciatella Toast with Grilled Peppers and Onions

A delightful summer dish featuring charred sweet peppers and onions on top of creamy stracciatella cheese, all served on rustic toast.

By @fourhorsemenBK

Original recipe source

Cook time: 55 minutes

Servings: 2

Ingredients

• 6.25 ounces sweet peppers preferably Jimmy Nardellos, but other varieties, including red bell, will work, too
• 1 tablespoon extra-virgin olive oil
• 0.5 teaspoon kosher salt
• 6.25 ounces sweet peppers charred and blistered
• 1 small Spanish onion cut into ⅓-inch-thick rounds
• 1 tablespoon extra-virgin olive oil
• 0.5 teaspoon kosher salt
• 6.25 ounces sweet peppers peeled and seeded
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 0 Maldon salt a pinch
• 2 slices rustic country bread 1-inch-thick, cut to roughly 5 inches square
• 4 ounces stracciatella cheese
• 0 black pepper freshly ground
• 0 extra-virgin olive oil to taste
• 0 fresh basil or oregano leaves rinsed and patted dry, optional

Instructions

1. Prepare a charcoal or wood-burning grill for medium heat. Pull the stracciatella out of the fridge and set it on the counter to come up to room temperature.
2. Rinse the peppers, dry them with a towel, and transfer to a mixing bowl. Toss with 1 tablespoon of the olive oil and ½ teaspoon of the kosher salt.
3. Once the grill is at medium heat, place the peppers on the grill and cook, turning and adjusting the peppers to avoid flare-ups, until lightly charred and blistered. Transfer the charred peppers to a mixing bowl and cover tightly with plastic wrap. Let them steam for 30 minutes.
4. Let the grill burn down to low. Place the onion rounds in a separate mixing bowl and toss with 1 tablespoon of the olive oil and the remaining ½ teaspoon of kosher salt. Grill until lightly caramelized and tender, about 25 minutes.
5. Carefully peel the charred skin from the peppers, then split them in half lengthwise and remove any seeds.
6. In a bowl, mix the peppers with the onions and season them with the vinegar, remaining 1 tablespoon olive oil, and a pinch of Maldon salt.
7. Toast the bread. Spoon the stracciatella cheese onto both slices, followed by the marinated peppers and onions. Finish with a few cracks of black pepper, some more olive oil, and basil or oregano.