Though Chef John McConnell roasted ‘Habanada’ peppers—a milder varietal that retains the flavor, but not the heat, of a habanero—you can substitute Padrón-style peppers for this appetizer.
Makes 4 servings
1 clove garlic, minced (½ teaspoon)
1 tablespoon olive oil, plus more for coating peppers
½ cup store-bought unseasoned breadcrumbs
½ teaspoon sea salt, plus more for coating peppers
4 ripe mild peppers
¼ pound burrata cheese
Coarse sea salt, such as Maldon
8 sprigs flat-leaf parsley
1. In a large skillet over medium heat, sauté garlic in olive oil until golden brown. Add breadcrumbs and sea salt, stirring constantly until toasted, 6 to 8 minutes. Transfer to a plate and set aside to cool.
2. Meanwhile, heat broiler. Coat peppers lightly with olive oil and salt. Place them on a rimmed baking sheet and broil, rotating pan and peppers as needed, until lightly charred on all sides, 3 to 4 minutes per side. Once cool enough to handle, remove stems, cut peppers in half lengthwise, and, using a small spoon, remove seeds.
3. To serve, fill each of the 8 pepper halves with 1½ teaspoons cheese, then sprinkle with reserved breadcrumbs and a pinch of coarse salt. Garnish with a parsley sprig.