Celebrity Chef Benny Blanco Reveals His Signature Caprese Salad Recipe in Exclusive Interview

Benny Blanco Shares His Crowd-Pleasing Caprese Salad Recipe From His New Cookbook

Benny Blanco. Johnny Miller

In his latest cookbook, Open Wide: A Cookbook for Friends, Benny Blanco showcases his culinary skills alongside his music production talents.

Blanco, 36, reveals in an exclusive interview with We magazine that he used to find cooking intimidating. He confesses, "Throwing a dinner party was nerve-wracking for me. But with Open Wide, I assure you that it will become your go-to guide."

Open Wide is packed with helpful tips, mouth-watering recipes, stories about Blanco's famous friends (like SZA, who loves his cooking), and even a curated playlist. It's the perfect addition to your next get-together.

According to Blanco, "You can use my book anytime you want to impress your guests."

Benny Blanco Shares His Crowd-Pleasing Caprese Salad Recipe From His New Cookbook

HarperCollins

The music producer shared one of his favorite recipes with Us, a delicious caprese salad. This salad is filled with tasty vegetables and topped with creamy burrata cheese, making it a hit with everyone, even those who are picky eaters.

Keep reading for the complete recipe:

Open Wide: A Cookbook for Friends is out now.

Benny Blanco Shares His Crowd-Pleasing Caprese Salad Recipe From His New Cookbook

Johnny Miller

Caprese With Roasted Pepper and Burrata

Serves 8

Ingredients

2 red or orange bell peppers, halved and seeded

Olive oil

Kosher salt and freshly ground black pepper

2 tsp Dijon mustard

¼ cup balsamic vinegar

2 tsp honey

2 tbsp mayonnaise

½ tsp truffle oil

2 pints cherry tomatoes, halved

2 (6- to 8-oz) balls burrata or fresh mozzarella, torn

Fresh basil leaves, for garnish

Instructions

Preheat your broiler with the rack in the upper third of the oven. Place the peppers, skin side up, on a foil-lined baking sheet. Drizzle with a bit of oil and sprinkle with salt and pepper. Broil until well charred. Place in a bowl and cover with plastic. Let steam 10 to 20 minutes until softened and cool enough to handle. Discard the skin by rubbing it with a paper towel. You don’t have to remove the skin, but it feels a bit better to eat if you do. Slice into strips and set aside.

In a small bowl, combine the Dijon, balsamic, honey, mayo and truffle oil. Whisk until well combined. Spread on the bottom of a plate or platter.

Place the torn burrata on top of the dressing, followed by sprinkling the peppers and tomatoes to cover the plate. Add a drizzle of olive oil and season with salt and pepper. Finish off by sprinkling basil leaves on top.

Editor's P/S:

Benny Blanco's latest cookbook, "Open Wide: A Cookbook for Friends," is a testament to his love of cooking and his desire to share his culinary skills with others. In this exclusive interview, Blanco reveals that he used to find cooking intimidating but has since overcome this fear and become a confident cook. He credits his friends, such as SZA, who have encouraged him to pursue his passion for cooking.

Blanco's cookbook is filled with helpful tips, mouth-watering recipes, and stories about his famous friends. It also includes a curated playlist, making it the perfect addition to your next get-together. One of Blanco's favorite recipes is his Caprese With Roasted Pepper and Burrata, which is a delicious and easy-to-make salad that is sure to impress your guests.