This grilled pepper and prosciutto snack plate is one of my favorite party tricks. It’s simple to assemble, bursting with flavor, and always a crowd-pleaser.
Your guests will be impressed the next time you need an effortless summer appetizer.
This snack plate combines sweet, smoky grilled peppers, creamy burrata, salty prosciutto and crunchy toasted bread. It comes together quickly and serves a crowd, so it’s perfect for casual get-togethers, holidays, or a relaxed weekend appetizer.
A few years ago over Memorial Day weekend I put this plate together with items I had on hand and everyone loved it. The combination of melty cheese, charred peppers and thinly sliced prosciutto felt indulgent but effortless — and I kept making it after that.
I don’t usually repeat snack plates, but this one stuck. It’s versatile, forgiving, and easy to adapt based on what you like or what’s in season. Stone fruits such as peaches or cherries are lovely additions when available; peaches, in particular, pair beautifully with burrata and add a juicy contrast to the peppers.
Beyond fruit, add whatever pickled vegetables you enjoy — pickled onions, olives, even slices of dill pickle can work if that’s your jam. The base of the plate is simple: quality burrata, sweet peppers, prosciutto, and good bread. Everything else is optional and helps you tailor the plate to your taste.
Mini sweet peppers are my go-to here because they’re tender, colorful, and develop great caramelization when grilled or roasted. The smoky char from the grill adds depth and balances the creaminess of the burrata and the salt of the prosciutto.
To serve, I like slicing a baguette and toasting the rounds until golden. Rubbing a warm slice with a cut garlic clove adds a subtle garlic note that pairs perfectly with the other components. Crackers or crostini work equally well if you prefer something more portable.
When assembled, spoon or pull apart the burrata so guests can pile a little extra cream onto bread, top with a grilled pepper or two, and then drape a slice of prosciutto on top. Finish with a drizzle of balsamic glaze and a scattering of fresh chopped basil for brightness.
Grilled Pepper and Prosciutto Summer Snack Plate
Grilled Pepper and Prosciutto Summer Snack Plate
A simple, elegant appetizer of charred mini sweet peppers, creamy burrata, thinly sliced prosciutto and toasted baguette slices. Quick to prepare and perfect for sharing.
Yield: 4 to 6 servings
Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins
Ingredients
- 1 large baguette, sliced into rounds
- Kosher salt and freshly ground black pepper
- Olive or avocado oil spray (or a light brush of oil)
- 1 whole garlic clove, halved for rubbing on toasted bread
- 1 pound mini sweet peppers
- 8 to 12 ounces burrata cheese
- 6 ounces prosciutto
- Chopped fresh basil, for topping
- Balsamic glaze, for drizzling
Instructions
- Preheat your grill or grill pan to high. Lightly oil the grill or spray the pan with nonstick spray.
- Slice the baguette into rounds. Lightly spray or brush both sides of the slices with oil and season with salt and pepper. Grill the bread for 1–2 minutes per side until golden and toasty. Immediately rub the warm bread with the cut garlic clove and set aside to cool slightly.
- Place the mini sweet peppers on the grill pan. Lightly coat them with oil and season with salt and pepper. Grill for 10–12 minutes, turning every couple of minutes, until the skins are blistered and caramelized.
- While the peppers finish, arrange the burrata on a large serving plate, tear or fold the prosciutto into bite-sized pieces, and place the toasted baguette slices on the plate.
- Once the peppers are done, add them to the plate. Drizzle everything with balsamic glaze, scatter chopped basil over the top, and finish with a sprinkle of flaky salt and freshly ground black pepper. Serve immediately and let guests assemble their own bites.
Tips: Swap in seasonal fruit like peaches or cherries for sweetness, or add pickled shallots or olives for acidity. Use crackers in place of bread for a no-fuss option. This plate is very adaptable — focus on quality ingredients and simple presentation.
Course: Appetizer, Snack | Cuisine: American | Author: How Sweet Eats
Best thing I’ve made all summer.