Burrata with peach & olive oil
A pulled-apart ball of cream, a too-ripe peach, your best oil. Bread is optional.
Serves 45 mineasysummer
Ingredients
- 2 ball Burrata Pugliese
- 3 each Ripe peaches
- 60 ml Arbequina olive oil
- 1 tbsp Balsamic vinegar (optional)
- 1 loaf Pan de cristal
Method
Pull the burrata apart with your hands into a wide shallow bowl. Salt lightly.
Cut the peaches into wedges — grill them two minutes a side if you have a pan going; arrange around the cream.
Drizzle generously with the best olive oil you own; a few thin ribbons of balsamic if you like; flaky salt on top; black pepper if you must. Eat with bread.
Featured cheese
Burrata di Andria
Italy · cow milk