Burrata, Peach, and Basil
This dish is summertime on a plate. On its own, it’s a dreamy starter or snack, but it is also lovely atop a pile of tender greens like mizuna, arugula, or mesclun.
1 fresh ripe yellow or white peach, washed
¼ cup extra virgin olive oil
6 to 8 basil leaves, torn if large
6 ounces burrata
sea salt and freshly cracked black pepper
1. Slice open the peach, remove the stone, and tear or cut it into large pieces. Place the peach in a bowl, drizzle with oil, and season with sea salt and freshly cracked black pepper. Stir in the basil.
2. Tear the burrata into large pieces, arrange on a serving plate, and spoon the peach mixture on top. Let stand for 10 minutes, then serve.
From Mediterranean by Susie Theodorou, published by Kyle Books, © 2018.
Photographs by John Kernick.
Originally featured in 8 Simple, Delicious, and Sophisticated Ways to Serve Fresh Cheese