I challenge you to find something edible in this world that is better than cheese. Besides maybe bread, cheese is probably my favorite food on the planet. I love all kinds of it. Hard, soft, stinky, tangy, creamy, you name it. If I could eat it for every meal, trust me. I would. Of the soft cheeses, a good burrata is hard to beat. It usually comes encased in a stretchy mozzarella shell that will gratifyingly burst and ooze creamy cheesy goodness when you stick a knife in it. The burrata inside is a tangy, creamy, super fresh cheese that goes great on a sandwich, in a salad, on a crostini, or even by itself with a dash of finishing salt for added effect.
Summer is finally here so in the food world that means that pitted fruit is finally in season. Peaches, plum, apricots, nectarines, pluots (a delicious plum-apricot hybrid), and other delicious goodies are at their most flavorful in the coming months and I can’t seem to get enough of them. Because Summer usually means grilling time in my family, I thought I would marry the two and create a dish that had some grilled peaches in it. When you grill a peach it not only gives it that great char flavor, but also brings out its natural sugars and makes peeling off the fuzzy skin that not everyone loves that much easier. I rate the combo of grilled burrata and peaches a 10/10.
Serves 4+
Ingredient List:
- 4 heirloom tomatoes
- 2 balls of burrata
- 4 peaches
- 1 handful basil leaves
- 2 tbsp balsamic glaze
- 1 tsp olive oil
- salt + pepper to taste
Kitchen Tools: barbecue, fish spatula or metal spatula
Prep Work:
Preheat grill to super high heat. Slice peaches in half and remove pits. Cut tomatoes into 1/4 thick slices. Roll basil leaves into a cylinder and finely slice widthwise (julienne).
Cooking:
Place peaches flesh side down on the grill and cook for about 10 minutes. Flip to skin side and grill for another 5-7 minutes. Remove skin and slice into bite-sized chunks.
Assembly:
Arrange tomatoes and peaches on a serving plate. Slice or tear apart burrata and distribute throughout. Drizzle with olive oil + balsamic glaze and season with salt + pepper. Sprinkle on basil and serve.
