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If you live here in Georgia, you know that we are currently in peak peach season. We look forward to this time of year. For us, peach season lasts from May to August. I wake up early on the weekends to make it to the farmer’s market so that I can grab a fresh bag. I never know exactly what I am going to do with them. I just know I would regret not taking advantage of them while I can.

When it comes to most fruit, people tend to gravitate towards sweet dishes and recipes. I personally prefer savory to sweet so I like to think outside of the box of desserts. I got the inspiration for this recipe after a recent visit to a restaurant in my neighborhood. They had burrata on the menu served with peach slices and a peach compote. After trying it, I wondered why I had never thought of this pairing before. I wanted to make something similar at home but with my own spin on it.

How to tell if a peach is ripe?

You will definitely want to use ripe peaches for this recipe. A ripe peach will have a sweet aroma and be slightly soft. The peach shouldn’t not be firm as that means it isn’t ready. When you gently squeeze the fruit there should be a little give. Size and shape are factors as well. Ripe peaches are plump, round and dark yellow in color. I usually buy my peaches underripe and ripen them at home. I leave them on the counter until just ready to eat and then store them in the fridge so that they don’t go bad quickly.

What is burrata?

Burrata (meaning “buttery” in Italian) has become quite a popular cheese. You will find it on many restaurant menus served as an appetizer. People are drawn to the creamy texture and mild flavor of this Italian cheese. It is is unique because it is a soft cheese in a firm cheese pouch. The outer casing (or pouch) is mozzarella and the inside is mozzarella curds (stracciatella) and cream. It is unusual but delicious and worth every calorie!

Ingredients and Assembly

The recipe doesn’t call for many ingredients. However, you will want to use quality ingredients to make this dish shine. Aside from the burrata and peaches, this recipe calls for fennel and a homemade peach mint vinaigrette. Together they provide you a variety of textures and flavors.

Start by making the vinaigrette. You can use a food processor for this step. The dressing consists of a peach, extra virgin olive oil, white wine vinegar, honey, and mint leaves. Simply puree until smooth and season with salt and pepper to taste. I prefer my vinaigrette on the tangy side, but if you prefer yours to be sweeter I suggest adding more honey. Store it in an airtight container in the fridge while you assemble the dish.

Brush your halved peaches with olive oil and cook on a medium high grill for 4-5 minutes on each side. Set aside to cool. Place your burrata in the middle of a serving platter. You can leave the cheese untouched as some people find joy in cutting into the pouch themselves. However, I cut a cross on the top of each ball because I love the presentation of showcasing the creamy inside. Cut your peach halves into 3-4 slices and assemble around the burrata. Add the shaved fennel around the platter, drizzle with your peach mint vinaigrette, and garnish with fennel fronds. Serve as is or with your favorite crusty bread.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe

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Burrata with Grilled Peaches

Burrata served with grilled peaches, fennel and a peach & mint vinaigrette

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Appetizer

Cuisine: American

Servings: 4

Ingredients

Peach Mint Vinaigrette

• 1 large peach pitted and peeled
• 3 tbsp extra virgin olive oil
• 3 tbsp white wine vinegar
• 1 tsp honey more if you prefer it sweeter
• 4-6 mint leaves
• salt to taste
• pepper to taste

Burrata and Grilled Peaches

• 8 oz burrata two 4 oz balls
• 2 large peaches halved and pitted
• 1/4 cup fennel bulb shaved with mandolin or thinly sliced
• fennel fronds for garnish
• extra virgin olive oil for brushing

Instructions

Peach Minth Vinaigrette

• Cut the peach into large chunks and place in the food processor.
• Add extra virgin olive oil, white wine vinegar, honey, and mint. Pulse until smooth.
• Season with salt and pepper to taste.
• Refrigerate until ready to use.

Burrata and Grilled Peaches

• Heat gas or electrical grill to medium high heat.
• Brush cut sides of peaches with olive oil.
• Place peaches on grill cut side down and cook for 4-5 minutes. Flip and cook for 4-5 more minutes.
• Set aside and when cool enough to handle, cut each half into 3-4 slices.
• Place the burrata on a serving platter. You can leave the cheese untouched or for presentation purposes, cut a cross on top to "open up" the cheese.
• Arrange peaches slices and shaved fennel bulb around the burrata.
• Drizzle with peach mint vinaigrette and garnish with fennel fronds.
• Can be served as is or with toasted bread.