Summer Peaches with Burrata and Basil

Summer Peaches with Burrata and Basil

Yield: 4 to 6  |  Total time: 10 min
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Peaches with Burrata and Basil Photo Kim Sunée
Peaches with Burrata and Basil
Photo Kim Sunée

I've written before about my love for burrata, which tastes like fresh cream-infused mozzarella.  Lately, I've been pairing the delicate cheese with fresh summer fruit--everything from peaches (thanks to the thoughtful friend who hand-carried them back from California) to roasted cherries, apricot, rhubarb, and nectarines.  A handful of fresh herbs, some good olive oil, salt make for a perfect first bite to have on hand for guests or as part of a midsummer brunch.  Serve with a Pinot Gris or dry Riesling. 


    • 1 large firm but ripe yellow or white peach (about 12 ounces)
    • 8 to 10 ounces fresh burrata cheese
    • Extra virgin olive oil, to taste
    • Finishing salt, to taste
    • Fresh herbs, such as basil, mint, thyme, lemon verbena


    1. Thinly slice peaches and divide evenly among 4 to 6 serving dishes.  Top with burrata, a drizzle of good oil, salt, and fresh herbs.  Serve slightly chilled or just at room temperature.

    Date Published: July 18, 2014

    All recipes have been tested by the Test Kitchens unless otherwise noted.

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