Grill

From the moment I heard about burrata cheese many years ago…I wanted to go to there. My quest to find it was almost comical – any time I went to a grocery store or market, I searched, always to be met with a “we just sold out of it,” “we usually have it, but not today,” or “what are you looking for? huh?” <br /> <br />A few weeks ago, my noble quest came to a much-celebrated end. Even the fact that it was $12 didn’t stop me. Years, I’d been searching. YEARS! I did a little victory dance and ran up to the register with it, then ran home to make a cheese board. <br /> <br />To round out the cheese board, I piled on some prosciutto, grilled up a red pepper and made an extremely simple dip, and poured out some herbed olive oil for dipping. I also served an arugula salad on the side. You know – so I could say I ate more than bread, meat and cheese for dinner. <br /> <br />This Grilled Red Pepper Dip can also be used as a stand-alone dip for crackers or tortilla chips, or spread on a sandwich or burger. Or just eaten with a spoon, if you’re into that sort of thing.

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