Benny Blanco shares recipe for his popular Caprese salad

In his new cookbook, Wide Open: A Cookbook for FriendsMusic producer Benny Blanco He brings his expertise not only to the recording studio but also to the kitchen.

“Cooking scares me,” Blanco, 36, tells us in an exclusive interview in our latest issue. Us Weeklyon newsstands now: “Forget about having a dinner party… but I promise you, Open Wide It will be a secret handbook in your back pocket.”

Tips and tricks, delicious recipes, and anecdotes from famous friends. SizaBlanco revealed she’s a big fan of his cooking) and even shared his playlist. Open Wide It’s sure to liven up your next gathering.

“pull [my book] You can go out any time you want to impress your guests,” Blanco added.

The music producer also shared one of the crowd’s most popular recipes: Caprese salad. weLoaded with flavorful veggies and layered with melted burrata cheese, this recipe is sure to please even the pickiest eaters.

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Keep scrolling for the full recipe.

Wide Open: A Cookbook for Friends has appeared.

Roasted Pepper and Burrata Caprese

Serves 8

material

• 2 red or orange bell peppers (halved and seeds removed)
• Olive oil
• Kosher salt and freshly ground black pepper
• 2 teaspoons Dijon mustard
• ¼ cup balsamic vinegar
• 2 teaspoons of honey
• 2 tablespoons mayonnaise
• 1/2 teaspoon truffle oil
• 2 pints cherry tomatoes (halved)
• 2 (6-8 ounce) pieces of burrata or fresh mozzarella
• Fresh basil leaves (for garnish)

Instructions

1. Place grill in top third of oven and preheat. Place peppers skin-side up on foil-lined baking sheet. Drizzle with a little oil and sprinkle with salt and pepper. Grill until browned. Place in a bowl and cover with plastic wrap. Steam for 10 to 20 minutes until tender and cool enough to handle. Remove skin by rubbing through paper towels. Peeling is not necessary but makes it easier to eat if you do. Cut into strips and set aside.
2. In a small bowl, mix together the Dijon, balsamic, honey, mayonnaise and truffle oil. Spread on the bottom of a plate or platter.
3. Place the salad on top of the dressing, sprinkle with the peppers and tomatoes and top off the plate. Place the torn burrata between the vegetables. Drizzle with a little olive oil and season with salt and pepper. Sprinkle with basil leaves.