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