A little of what you fancy
Burrata with burnt peaches and basil
Burrata con pesche grigliate e basilico
➤ SERVES 2
➤ PREPARATION 15 minutes
➤ COOKING 15 minutes
This mix of burnt peach, basil, pistachio and burrata feels like peak summer on a plate; the perfumed fruit and herbs relax so effortlessly into cold, creamy fresh cheese. Indeed, it is something you’ll most likely want to eat if the weather matches or your mind is in holiday mode. A low-effort, high-reward assembly, this works very well as a starter or as a meze-style dish to lazily graze on. The peaches need to be ripe enough to be flavourful but not so ripe that they’re mushy and can’t be grilled without disintegrating.
• 2 flat peaches or 1 large white peach, pitted and quartered
• 4-5 tbsp extra-virgin olive oil
• 6-8 basil leaves, largest leaves roughly torn
• 20g shelled pistachios, roughly chopped
• the juice of ¼ unwaxed lemon
• flaky sea salt and ground black pepper
• 125g burrata
Place a griddle pan or heavy-bottomed frying pan over a high heat and allow it to warm for 3-4 minutes. Brush the peach flesh with a little oil, then place on the (near-smoking)
