Charred Peach Caprese Recipe

Prep fruit

Wash peaches and tomatoes. Halve peaches and remove pits. Cut heirloom tomatoes into 1/2-inch thick slices or wedges depending on size; set aside.

Heat a cast-iron skillet or grill pan over high heat until very hot (a drop of water should sizzle and evaporate). Brush the cut sides of the peaches and tomato slices lightly with 1 tablespoon olive oil.

Place peaches cut-side down on the hot skillet. Cook without moving for 2–3 minutes until charred and caramelized. Flip and char the skin side for 30–60 seconds just to warm through. Transfer peaches to a cutting board and slice each half into 3–4 wedges. Repeat with tomato slices, charring each side 45–60 seconds. Season peaches and tomatoes with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper while warm.

In a small saucepan, combine 3 tablespoons balsamic vinegar and 1 teaspoon sugar. Bring to a gentle simmer over medium-low heat.

Reduce heat to low and simmer until mixture thickens to a syrupy consistency and coats the back of a spoon, about 6–8 minutes. Remove from heat and let cool slightly; it will continue to thicken as it cools. Taste and adjust sweetness or acidity if desired.

Blanch basil: bring a small pot of water to a boil. Add basil leaves for 5–10 seconds, then immediately transfer to an ice bath to preserve color. Drain and gently squeeze out excess water.

In a blender or small food processor, combine blanched basil, 1 tablespoon olive oil, lemon juice, and 1/4 teaspoon sea salt. Blend until smooth. If you prefer a clearer oil, strain through a fine-mesh sieve or cheesecloth; otherwise use as is. Reserve.

Preheat oven to 375°F (190°C). Toss bread cubes with melted butter, minced garlic, 3 tablespoons grated Parmesan, and 1/2 teaspoon sea salt until evenly coated.

Spread in a single layer on a baking sheet and bake until golden and crisp, about 8–12 minutes, stirring once halfway through. Remove from oven and let cool; croutons will crisp further as they cool.

On a large serving platter or individual plates, arrange a bed of microgreens or arugula (if using). Tuck charred tomato slices and peach wedges in an alternating pattern around the center.

Place the burrata in the center of the platter. Gently tear or slice the burrata so the creamy interior can mingle with the fruit.

Scatter the Parmesan croutons and fresh basil leaves over the peaches and tomatoes.

Drizzle the balsamic reduction sparingly over the fruit and burrata (about 1–2 teaspoons per serving), then finish with a light drizzle of basil oil (about 1 teaspoon per serving). If desired, sprinkle the remaining 1/2 teaspoon black pepper and a pinch of flaky sea salt over the dish.

Serve immediately so the burrata is creamy and the croutons remain crunchy.