Summer Peaches And Burrata Recipe

Slice peaches

Wash ripe peaches, remove pit, and slice into 1/4-inch thick wedges. You should have roughly 1 to 1 1/2 cups sliced peaches from 2 medium peaches (adjust quantity if using very large peaches).

Tear herbs

Stack basil leaves, roll tightly, and chiffonade (thinly slice). Lightly bruise or roughly chop mint leaves. Reserve a few whole small leaves for garnish.

Bring the burrata to room temperature for 15–20 minutes before serving to maximize creaminess. Keep the ball whole if serving single portion; if desired, gently score the top and slightly open the burrata to expose the creamy interior just before plating.

Whisk dressing

In a small bowl, whisk together peach balsamic vinegar (1 tbsp), lemon-infused olive oil (1 tbsp), and extra-virgin olive oil (1 tsp) until emulsified. Season with 1/4 tsp of the sea salt and a pinch of freshly ground black pepper.

Dress peaches

Toss the sliced peaches gently with about half of the dressing (reserve the rest for drizzling) and let sit for 5 minutes so they soften and absorb a touch of flavor.

Add salsa macha

Using 1 tsp salsa macha, either whisk a little into the reserved dressing for a subtle heat or drop small spoonfuls directly over the peaches/burrata when plating for concentrated spicy-umami spots. Taste as you go — salsa macha can be bold.

If using pine nuts or walnuts, warm a small dry skillet over medium heat and toast the nuts, stirring, for 2–3 minutes until fragrant and just golden. Remove from heat. For crostini, brush bread slices with a little olive oil and grill or toast until crisp and golden (about 1–2 minutes per side).

On a small platter or individual plate, place the burrata in the center. Arrange the dressed peach slices around or atop the burrata attractively.

Scatter the torn basil and mint leaves over the peaches and burrata. Spoon any remaining dressing over the peaches and around the cheese.

Drizzle a light stream (about 1 tsp) of lemon-infused olive oil over the burrata, and dot with salsa macha where you want concentrated heat (use more or less to taste).

Finish with the remaining 1/4 tsp sea salt (or to taste), 1/4 tsp freshly ground black pepper, and sprinkle toasted nuts if using. Serve immediately with grilled sourdough or crostini on the side.