Boursin-Stuffed Pepperoncini Burrata Plate
The most delicious 2-ingredient snack + a lovely Burrata and prosciutto-filled plate + a Frozen Tomatini to go with.
I don’t even know if I can call this one a recipe, but holy is it ever delicious. It makes a simple and stunning little snack/appetizer plate if you’re hosting some friends, or the perfect girl dinner!
The star of the show: The boursin-stuffed pepperoncini — they’re addictive little suckers, only 2 ingredients, and so simple to throw together!
Frozen Tomatini
The Tomatini lives on to be one of the best cocktails on the planet, and I might have just made it better.
I decided to pair this Mediterranean feast with a slushy version of one of the most incredible cocktails in the world —The Tomatini — and to say I’ll be making this again is an understatement!! All the flavour (and booziness) of a Tomatini, but with that frozen slushy texture that can temporarily transport you to a hot summer patio. I say temporarily because it’s still very much winter-like in Calgary, so this temporary change in imaginary scenery is a nice little reprieve.
Why does this pairing work?
Allll the hot Mediterranean summer vibes, and an acidic/boozy contrast to the creamy cheese-filled plate! Pepperoncinis, Burrata, Prosciutto, tomatoes, olives, fresh herbs, olive oil — these are all quintessential Mediterranean ingredients, so they’ll basically work together no matter the combination! In this case, we have a plate and a glass full of them. The frozen tomatini is basically just an extension of the plate, but with that much-needed acidity (from the tomatoes and white wine vinegar) to contrast the creamy cheese and keep things fresh. SO GOOD.
Wine Pairings
If you prefer a wine pairing, here are my top 3 picks! They all have matching Mediterranean vibes, are light enough to match the fresh ingredients, and are acidic enough to cut through the creamy Boursin and Burrata.
Assyrtiko: A light, salty, crisp white from Greece (perfect with the Greek pepperoncinis!)
Prosecco: Always a win with Burrata and Prosciutto.
Provence Rosé: Because it’s really hard to go wrong with this one!
Time: 15 minutes
Serves: 1-6 (or 3-4. I dunno, but I ate the whole thing… so.)
Plating tongs (super helpful for getting the pepperoncinis out of the jar without dumping the brine!)
Vegetable corer (you can make do without it, but this is such a helpful little tool!)
Piping bag (or plastic bag with a corner cut off)
Mixing bowl
Serving plate
1 jar (16oz) pickled pepperoncinis
1 wheel (5oz/150g) Basil & Chive Boursin cheese
1 large ball (250g) Burrata
10 (ish) prosciutto slices
5 (ish) green olives (I went with these Calabrian chilli Castelvetrano olives, and they were DELISH)
5 (ish) cherry tomatoes
1-2 tbsp fresh basil, chopped
Extra virgin olive oil drizzle
Flaky salt
Remove all the pepperoncinis from the jar, using tongs to reserve the brine (we’ll use a bit for this recipe, but it’s just good to keep!! This stuff is GOLD).
Finely chop any broken peppers and add them, along with all the seeds/core pieces from the cored peppers, to a mixing bowl.
To the same mixing bowl, add Boursin cheese and mix to combine. Add additional pepperoncini brine as needed (1-2 tbsp) until the mixture has an icing-like consistency.
Transfer cheese mixture to a piping bag (or plastic bag with the corner cut off), and pipe into each cored pepperoncini (NOTE: This is ridiculously satisfying).
Arrange stuffed pepperoncinis on your serving plate of choice. Fill the plate with Burrata (tear the Burrata into a few pieces first, then place), prosciutto fans/ribbons, olives, and cherry tomatoes. Add flaky salt to the burrata, drizzle the entire plate with olive oil, then finish it off with fresh basil.
Make this plate your own! No need to follow specific measurements/amounts (hence the “ish” in the ingredients), or to use the exact ingredients I did. Use as much or as little of each ingredient as you want, add extras, make swaps… YOU DO YOU!!
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