Summer Burrata with Peaches
Summer Burrata with Peaches
Bright fruit and creamy burrata with a homemade vinaigrette
When it comes to summer cheeses, burrata is at the top of our list. Mouthwateringly creamy, lactic, and decadent, this cool and refreshing dollop of cheese is perfect for topping off salads or pasta. For this recipe, we’re combining our famous burrata with grilled peaches and bread, with a homemade vinaigrette made with Murray’s Sherry Vinegar and Murray’s Picual Olive Oil. These original blends are infused with authentic flavor, creating a smoky, complex vinegar and a tropical, peppery olive oil that combine for a bright and aromatic dressing that perfectly complements the sweet fruit and cheese combo.
Summer Burrata with Peaches
Bright fruit and creamy burrata with a homemade vinaigrette - Prep Time : 30 min
- Assembly Time : 10 min
- Total Time : 40 min
- Serves
Ingredients
- 2 x 4 oz. Burrata
- 2 ea. Peaches
- 1/4 Cup Marcona Almonds, roughly chopped
- 1 ½ Tbsp. Murray’s Sherry Vinegar
- 3 plus 1 Tbsp. Murray’s Picual Reserva Familiar EVOO
- 1 Tbsp. Sea salt
- ½ Tbsp. Black peppercorn, freshly ground
- 1 loaf Country bread, sliced
- 1/4 bunch Basil, stems removed & torn into medium pieces
SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW
Directions
- Bring the burrata to room temperature and heat an outdoor grill or grill pan over medium-high heat.
- Cut the peaches in half and remove the pit. Cut each half into 4 pieces. Toss the peaches in 1 tablespoon of olive oil, and half of the sea salt.
- Coat the bread slices with olive oil.
- Grill the peaches and the bread until there are grill marks on both sides, about 2 minutes each side. Set aside.
- Mix the remaining olive oil with the sherry vinegar to make a quick vinaigrette. Season with the remaining salt and the ground black peppercorn.
- To serve, remove the burrata from the brine and dry on a paper towel. Place the cheese onto a serving plate and cut an “X” into each ball, then open up the ball to reveal the filling. Arrange the grilled peaches around the cheese, then dress with the vinaigrette. Garnish with the chopped Marcona almonds and the basil, serve with the grilled bread.
