Party Burrata and Prosciutto-Stuffed Cherry Pepper Halves

Name: Party Burrata and Prosciutto-Stuffed Cherry Pepper Halves
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 24 halves (12 whole peppers) Roasted sweet cherry peppers in oil (jarred), halved lengthwise, seeds and membranes removed; 8 oz (225 g) Fresh burrata cheese, room temperature, torn into bite-sized pieces; 6 oz (170 g) Prosciutto di Parma, thinly sliced, torn into small strips; 2 cups (50 g) Fresh baby arugula, loosely packed; 3 tbsp (45 ml) Aged balsamic reduction (thick, syrupy), room temperature; to taste Sea salt, fleur de sel preferred; to taste Freshly ground black pepper

From the MyKitchenBank Kitchen

No-cook party bites featuring sweet roasted cherry peppers halved and filled with creamy burrata, silky prosciutto di Parma, fresh arugula, and finished with a drizzle of aged balsamic reduction. These elegant appetizers are ready to serve in minutes and deliver Italian flavors in every bite.

Prep: 15 min
Cook: —
Wait: 5 min
Total: 20 min
Makes: 24 pepper halves (serves 8–12 as appetizers)

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Steps

Before you start

Bring burrata to room temperature for 30 minutes so it spreads easily
Pat roasted peppers dry with paper towels to prevent sogginess
Have a small spoon ready for handling creamy burrata
Chill serving platter in refrigerator while you assemble

1
Pat peppers dry
- Drain the roasted cherry pepper halves and lay them on paper towels.
- Pat the inside and outside of each half thoroughly to remove excess oil—this prevents the burrata from sliding and keeps the bites crisp.
- Let them sit for 2–3 minutes while you prepare the other ingredients.
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Ready when: Peppers are no longer slick to the touch
Tip: Don't skip this step—wet peppers will make soggy bites and cause toppings to slide off.
2
Tear burrata and prosciutto
- Gently tear the room-temperature burrata into 24 bite-sized pieces (about ½-inch cubes).
- Tear the prosciutto di Parma into small, rustic strips.
- Keep burrata and prosciutto separate until assembly to prevent them from sticking together.
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Tip: Tear rather than cut prosciutto to preserve its delicate texture and silky mouthfeel.
3
Assemble pepper halves
- Arrange the dried pepper halves on a chilled serving platter.
- Nestle one piece of burrata into the center of each pepper half.
- Drape a strip of torn prosciutto over the burrata so it falls naturally into folds.
- Tuck 3–4 small arugula leaves alongside the burrata in each half, letting some leaves stand upright for visual appeal.
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Tip: Work quickly once burrata is on the plate—it begins to soften at room temperature. If burrata warms too much, chill the assembled bites for 5–10 minutes before finishing.
4
Season and finish
- Just before serving, sprinkle each bite lightly with sea salt and a pinch of freshly ground black pepper.
- Drizzle a small amount of aged balsamic reduction (about ¼ teaspoon per bite) over the top of each pepper half, letting it glaze the burrata and prosciutto.
- Serve immediately on the chilled platter.
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Tip: Add balsamic reduction as close to serving as possible—it will begin to break down the burrata if it sits for more than a few minutes.

Good to know

Tips

Choose jarred roasted peppers labeled "sweet" or "red cherry peppers"—avoid hot varieties unless you enjoy heat.
Buy burrata the day of or one day before; its creamy center begins to break down after 2–3 days. Transport it in a cool bag if shopping at a distance.
For a party of 20+, make two batches assembled 15 minutes apart so the first batch doesn't soften before guests arrive.
Plate these on a bed of peppery microgreens or alongside fresh breadsticks and olives for a complete Italian-inspired spread.

Make ahead

Roasted peppers can be drained and patted dry up to 8 hours ahead; store on paper towels in the refrigerator. Assemble no more than 30 minutes before serving to keep burrata firm and peppers fresh. Add balsamic reduction only in the last 5 minutes before serving.

Storage & reheating

Assembled bites are best served immediately. If prepared ahead, cover loosely with plastic wrap and refrigerate for up to 2 hours; the peppers will soften and burrata will firm up slightly when chilled. Do not freeze. Leftovers may be eaten cold but are best consumed within 1 day.

Substitutions

Fresh burrata cheese → Fresh mozzarella di bufala, torn into pieces. Offers a firmer texture and milder flavor. Will hold its shape better at room temperature.
Prosciutto di Parma, thinly sliced → Serrano ham or San Daniele prosciutto, thinly sliced. Both are equally delicious and traditional Italian cured hams with slightly different regional characters.
Fresh baby arugula → Microgreens or fresh basil leaves, torn. Basil adds an herbal sweetness; microgreens introduce a peppery crunch and modern presentation.
Aged balsamic reduction (thick, syrupy) → Good-quality aged balsamic vinegar thinned with a tiny splash of water. If you don't have a reduction, slowly cook balsamic on low heat for 10–15 minutes until it coats the back of a spoon.