Burrata & Tomato Recipe
Smoked Peaches, Toasted Pistachios, Pickled Fennel, Balsamic Honey Emulsion, Red Sorrel
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Ingredients
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Main Ingredients
Balsamic Honey Emulsion
Method
Preparation of Main Ingredients
- 1
Prepare the Smoked Peaches
Slice the peaches in half, remove the pit, and smoke them using a stovetop smoker or grill for about 15-20 minutes until they are tender and infused with smoke flavor.
- 2
Toast the Pistachios
In a dry skillet over medium heat, toast the pistachios for about 5 minutes, stirring frequently, until they are golden and fragrant. Set aside to cool.
- 3
Pickle the Fennel
Thinly slice the fennel and place it in a jar. In a small saucepan, bring equal parts vinegar and water to a boil, then pour over the fennel. Let it sit for at least 30 minutes.
- 4
Prepare the Tomatoes
Dice the fresh tomatoes into bite-sized pieces and season with a pinch of salt.
- 5
Prepare the Burrata
Carefully open the burrata cheese ball and place it on a serving platter.
Making the Balsamic Honey Emulsion
- 6
Combine Ingredients
In a small bowl, whisk together the balsamic vinegar, honey, and olive oil until well emulsified. Season with salt and pepper to taste.
Assembly
- 7
Assemble the Dish
On the platter with the burrata, arrange the diced tomatoes, smoked peaches, toasted pistachios, and pickled fennel around the cheese. Drizzle the balsamic honey emulsion over the top and garnish with red sorrel leaves.