Stracciatella with Anchovies & Balsamic Peppers Recipe
A delicious and easy-to-make appetizer featuring creamy stracciatella cheese topped with savory anchovies and sweet, balsamic-glazed roasted red peppers. Served with crunchy toasted bread and garnished with croutons and black pepper, this dish perfectly balances creamy, tangy, and salty flavors for a crowd-pleasing starter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Peppers
- 1 red bell pepper, sliced into thin strips
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 tablespoon Balsamic vinegar
For the Cheese & Toppings
- 7 oz (200 grams) stracciatella cheese (or burrata cheese)
- 8-10 anchovies preserved in oil (good quality)
- ¼ cup croutons, chopped into small pieces (about 1-2 tablespoons needed)
- Extra olive oil for drizzling
- Black pepper for garnish
- Sea salt, just a touch
For Serving
- Sliced bread (baguette or sourdough), toasted
Instructions
- Prepare the Peppers: Heat a medium frying pan or skillet over medium-high heat. Add the olive oil and sliced red bell peppers, season with salt, then cover with a lid and cook for 3 minutes. Uncover and stir, cover again and cook for another 3 minutes. Repeat the process by cooking uncovered for 3 minutes more until the peppers are soft and slightly charred, about 10 minutes total. Stir in the balsamic vinegar for 15-30 seconds, then remove from heat and set aside. This step can be done ahead of time.
- Assemble the Platter: Spread the stracciatella cheese evenly on a flat serving plate. Arrange the anchovies and balsamic peppers over the cheese. Sprinkle the chopped croutons over the top. Drizzle with olive oil and finish with freshly ground black pepper and a small pinch of sea salt.
- Prepare the Bread and Serve: Toast 8-10 small to medium slices of baguette or sourdough for a crunchy texture. Top each slice with about a tablespoon of stracciatella cheese, one anchovy, and a few strips of balsamic peppers. Drizzle each with olive oil and add a sprinkle of black pepper and a pinch of sea salt, then finish with a few mini croutons for extra crunch. Serve immediately as stracciatella bruschetta.
Notes
- You can prepare the balsamic peppers ahead of time and simply reheat or serve at room temperature.
- Use high-quality anchovies preserved in oil for the best flavor.
- To enhance texture contrast, make sure the bread is well toasted.
- Stracciatella cheese can be substituted with burrata if desired.
- Adjust salt and pepper according to taste, keeping in mind that anchovies are naturally salty.
