Sweet Heat Burrata Recipe

Dress arugula

In a medium bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp salt and 1 tsp freshly ground black pepper. Add 4 cups baby arugula and toss gently to coat. Set aside on a serving platter or individual plates, creating a slight well in the center for the burrata.

Place 1 burrata piece in the center of each plated bed of dressed arugula. Keep burrata whole for presentation; it will be cut at the table or just before serving.

Make the Calabrian chili honey while preparing other components so flavors meld. In a small bowl combine 4 tbs mild honey, 1 tbs Calabrian chili paste (or finely chopped Calabrian chilies in oil) and 1 tsp white wine vinegar. Whisk until smooth. Taste and adjust heat/sweetness—add up to 1 tbs more honey if too spicy, or a pinch more chili paste if you want more heat.

Warm the mixture briefly (optional) by microwaving for 10–12 seconds or gently heating in a small saucepan over low heat for 30 seconds to thin the honey so it drizzles more easily. Do not boil.

Slice the 2 peaches into thin wedges, removing pits. In a small jar or bowl combine 1 tbs white wine vinegar, 3 tbs water, 1 tsp granulated sugar and a pinch of salt. Stir until sugar and salt dissolve.

Add the peach slices to the pickling liquid, press down to submerge, and let sit at room temperature for 10–15 minutes while you finish the rest of the dish. For slightly more pickling flavor, refrigerate for up to 1 hour.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay 4 slices of prosciutto flat on the sheet without overlapping. Lightly brush each slice with 1 tsp olive oil if desired (this helps crisp and brown).

Bake in the preheated oven for 8–12 minutes, checking at 8 minutes, until the prosciutto is crisp and slightly ruffled at the edges. Remove and transfer to a paper towel-lined plate to drain and cool; it will crisp further as it cools. Break each slice into bite-sized shards for topping.

Slice the baguette on a diagonal into 10–12 slices about 1/2-inch thick. Brush both sides lightly with 2 tbs melted butter or olive oil. Toast in a skillet over medium heat or under the broiler for 1–2 minutes per side until golden and crisp. Keep warm.

To assemble the plates: arrange burrata on the dressed arugula. Drain the quick pickled peaches and arrange 4–6 peach wedges around and on top of each burrata.

Drizzle 2 tbs (about 1 tbs per serving) of the Calabrian chili honey over each burrata, allowing some to fall onto the arugula and peaches for sweet-spicy contrast.

Scatter crispy prosciutto shards over the burrata and peaches. Tuck fresh basil leaves (4 per plate) around the cheese and on the toast. Finish with a light sprinkle of flaky sea salt (about 1/4 tsp per plate) and an extra pinch of freshly ground black pepper if desired.

Serve immediately with the toasted baguette slices for spreading and scooping the creamy burrata and toppings.