olive oil, for brushing. Grilling the bread ups the flavor and makes it crusty, making it the perfect base for the grilled peaches and burrata. 1 tablespoon fresh lemon juice. Thanks for supporting me and my blog! Just wipe it down with coconut oil on a paper towel before turning on the flame. 6 Top with peaches, croutons and burrata (whole or pulled apart) then drizzle over the remaining dressing. © 2008 - 2021 Two Peas & Their Pod. Last summer I tasted a really scrumptious appetizer of Grilled Peaches with Burrata and Honey at Acqua Al 2 in DC. Heat grill or grill pan over medium-high heat. Fire up your grill. Place peaches, cut-side down on grill. Season with sea salt. 4 freestone peaches Extra virgin olive oil 2 small burrata cheeses, cut in half, or 1 large, cut into quarters 10 – 12 mint leaves, thinly sliced Good quality balsamic vinegar Maldon Sea Salt. To serve, place the peaches and burrata on a salt block. Just look at this GORGEOUSNESS! Break burrata into pieces and dollop all over the tops of the peach. drizzle balsamic vinegar reduction over the top and sprinkle with basil. Oh, my, my, my!!! Paired with fresh herbs, balsamic glaze, and creamy avocado and this appetizer is hard to resist. Remove from the grill before the peaches become too soft about 3-4 minutes. 3. Fruit Salsa with Cinnamon Sugar Tortillas. I promise, pinky swear! 0. Drizzle olive on top; season with salt and pepper. Oh my goodness–I love grilled peaches/nectarines and burrata probably just makes it even more amazing! While your peaches and onions are grilling, wash and plate your arugula. Gently oil or butter both sides of the bread. Remove from the grill and then immediately brush with the balsamic vinegar glaze. If your surface is large enough, grill your onion at the same time you grill your peaches. Top that cheese with pesto and serve with grilled peaches and balsamic and you have a flavor combo made in heaven! 0. Add the grilled peaches to the tomatoes and toss until combined. leftover bread, a few slices worth. (Recipe Credit: Adrianna Adarme of Fresh Tastes) 2. Heat the grill or grill pan over medium-high heat. Make sure grill is hot (about 375-400 degrees before you put the peaches on). Places … (Recipe Credit: Adrianna Adarme of Fresh Tastes). This recipe is so perfect with summer peaches in season right now. Brush with olive oil. Heat grill or grill pan over medium-high heat. Required fields are marked *, Since still super hot here, this would be an excellent dinner over here. Then try my grilled peaches and burrata recipe. Ingredients: for salad components. Grilling peaches is a great way to bring out the sweetness of the peaches, and give them an earthy flavor (check out these grilled peaches with sweet ricotta). Lightly brush peaches with olive oil. Reply. 3 yellow peaches (ripe yet firm), halved and pitted. so, burrata, grilled peaches, and then just enough arugula to pretend it’s a “salad” provide a bit of flavor contrast. August 8, 2015 at 5:10 am. 5 Mix all dressing ingredients together and add 2 tablespoons to a serving bowl along with the rocket and mix well. Remove from the grill and then immediately brush with the balsamic vinegar glaze. Add grilled peaches to the platter. Spread thinly sliced red onions in a single layer in the pan and let cook slowly, stirring only … Buy the GoWISE USA Smokeless Electric Indoor Grill today! That’s why I decided to make this grilled peach salad with prosciutto, burrata and castelvetrano olives. Grilled Summer Peaches with Burrata, Mint and Balsamic Drizzle. Top with a spoonful of burrata and transfer back to the grill, over low heat, just to warm the burrata … For more information please see the disclaimer here. Cut the four peaches in half and remove pit. It was a big hit with the tangy peaches, smooth cheese and toasted bread! I slice them but keep the rings together to make grilling easier. To assemble: If making for a group, dress arugula in Basil oil and spread a bed over a large plate or serving board and arrange grilled peaches on top. If using an outdoor grill, slice the peaches in half to prevent falling … In a small bowl, whisk oil, vinegar, and honey until combined. Really love the combination of the nectarine and burrata. summer herb vinaigrette. in a medium bowl, toss the arugula with the lemon/oil dressing. Using tongs or a spatula, turn the slices over and cook them on the other side until grill marks form, another 2 to 3 minutes. Transfer fruit salad to a platter. Garnish with chopped pistachios and fresh mint. While peaches are marinating heat grill over medium heat. Place the Burrata cheese and grilled peaches on top of the greens and then the chopped almonds and torn basil on top of that. Garnish with more basil leaves, a sprinkle of sea salt and pepper. I’ve tried balsamic grilled peaches in various combinations, I love that this one hits all the flavor notes and brings them to a … WHY THIS RECIPE WORKS. Use a bread knife to slice the bread into 3/4″ slices. Grilled Peach and Burrata Salad. Tear the burrata and nestle among the peaches, then top with prosciutto. Place the peach and tomato mixture on serving plates and top with a big scoop of burrata cheese in the center. I like to use 3 (4 oz) balls. It doesn’t have to be fancy. Scatter a few … We enjoy creating recipes that are simple, fresh, and family friendly. For me, this took only a few minutes. Burrata Grilled Peach Salad..with raspberries, prosciutto and a honey-balsamic vinaigrette. Summer peaches, while perfect on their own, reach a whole new level of sweetness after a brief turn on the grill while salty prosciutto pairs well with the peppery bite from both the arugula and basil. Cook for 2-3 minutes until marked and slightly crispy. Grilled peaches are such a treat! Even when you thought a fresh Jersey peach couldn’t get any sweeter, coat it with olive oil and stick it on the grill. Grilled Summer Peaches with Burrata, Mint and Balsamic Drizzle. Byron Thomas says. Place Burrata and Arugula on a platter. Lightly oil a griddle pan. This Grilled Peach, Charred Corn, Tomato & Burrata Salad with Shrimp is out of this world. Remove from pan, set aside. Slice the grilled peaches. it starts with grilled basil butter toasts that are topped with burrata, peach and pancetta! Drizzle balsamic glaze over Burrata cheese, arugula, and peaches. To make the caramelized onions, heat olive oil in a cast-iron skillet over low heat. Oh, and let’s not forget the garlic butter naan bread that can be torn apart and used to scoop up all t Place the sliced peaches around the burrata. Place watercress on the grilled crostini, top it with a spoon full of burrata 4. Grilled Peaches with Burrata, Thai Basil and Chile-Infused Honey. Make sure you start with a good crusty bread from the bakery. Use a pair of tongs to remove the peaches from the grill. https://www.gowiseproducts.com/blogs/recipes/grilled-peaches-with-burrata Griddle the peach slices until nice marks appear, turn half way. Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches … Grill over high heat, cut side down for 1 to 2 minutes. Order Now. divide the arugula among 4 plates. These juicy, ripe peaches soaked in bourbon, combined with rich, salty prosciutto, creamy Burrata, and peppery arugula hit all the right flavor notes making this the most amazing harmonious dish I've had in a long time. All rights reserved. Grilled peaches with rosemary, burrata, pine nuts and raisins. Fire up your grill. Grill the sliced bread for 4-5 minutes turning once half way thru. SERVES 4 to 6. PUBLISHED JULY/AUGUST 2020. It's super simple to throw together with peaches, Burrata cheese, basil and balsamic vinegar and is a light and delicious … It's the ideal appetizer for any summer meal. You can serve it on a cutting board like I did or serve it in a bowl. Grill until slightly charred, about 2 minutes per side. Summertime and grilled peaches go hand-in-hand like peanut butter and jelly. This is a bit of a recent discovery and was inspired by a visit to one of our favourite local restaurants, Café Juanita.The first time that I had this, I loved the contrast between the freshness of the burrata and the sweetness of the roasted peach, but I really struggled with the texture – everything was soft. plus basil, because it’s summer and nearly everything in the summer is better with basil. Pull off the grill and set aside. Grill peaches until grill marks appear to your desired degree (some like it darker, some like it lighter). If you don’t care for mint, basil would also be good. Heat the grill on medium heat. Brush the peaches with a bit of olive oil. Cook until it reduces by half and is very syrup-y; do not walk away since this happens in about 2 minutes. When ready to serve, place the burrata on a platter or serving dish. Our partner in public broadcasting: In a small saucepan, set over medium heat, add the balsamic vinegar. Brush the cut halves lightly with olive oil, then place cut-side down and let sizzle until browned or charred to your liking.