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Saturday Afternoon Platter - Roasted Chilli and Basil Bocconcini

Roasted Chilli and Basil Bocconcini. A great appetiser or sharing platter.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 -6
Author: Claire | Sprinkles and Sprouts
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  • 2-4 chillies (the variety is up to you)
  • 440 g bocconcini balls (this is 2 pots if you are buying them from the supermarket)
  • handful basil
  • extra virgin olive oil
  • salt


  • Prick the chillies a couple of times with the point of a knife.
  • Then place them directly onto the burner. If you don't have a gas hob then you can put them on the barbecue or under a super hot grill.
  • Allow the chillies to blacken and blister, rearranging them and turning them until they are completely black.
  • Place the chillies into a small bowl and cover with cling film.
  • Leave the chillies to steam and cool for 5 minutes.
  • Then carefully pull the skin off. Don't try and wash it off as you will get rid of the beautiful sweet charred flavour.
  • Cut the chillies open and remove the seeds, then cut the chillies into long thin strips.
  • Cut each bocconcini ball into 3 slices and arrange over a platter or plate.
  • Arrange the chilli strips over the bocconcini, sprinkle over the basil and drizzle with a generous amount olive oil.
  • Season with salt and serve with some crisp bread.
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