Summer Peaches with Burrata and Basil
Yield: 4 to 6 | Total time: 10 min
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
- 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
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