This is a creation you can put out for guests that is as beautiful as it is delicious. The tart, sweet and salty combined with the creaminess of the burrata is a perfect and refreshing balance of flavors. For this recipe we'll show two ways to present... as a platter (shown here) and as a pick-up and eat hors d'oeuvre style mini stack.
INGREDIENTS
Ripe Peaches
Burrata Cheese
Pine Nuts
White Truffle Oil or Extra Virgin Olive Oil (depending upon taste preference)
Pomegranate Seeds
Arugula or other Greens
Microgreens (for garnish)
Prosciutto (for topping the hors d'oeuvre style).
THE PROCESS
Get your grill to a medium heat.
CRISP THE PROSCIUTTO by placing it in a hot frying pan (like you would bacon). Let the fat melt off and get it nice and crispy. Then, set aside.
GRILL THE PEACHES
Often, peaches are difficult to slice in half to remove the pits, as the pits will sometimes cling to the peach flesh. So if this is the case, stand the peach stem up and slice off opposite sides to create two large round pieces, and then slice the remaining off the pit, which gives you two more rectangular pieces. Discard the pit and scrap peach around it.
Then, coat the peaches generously with olive oil to prevent sticking to the grill.
Sprinkle the peaches with salt.
Place the peaches onto the grill peel-side up. Be sure to press down evenly so that there is a consistent contact with the grill. We want to sear in some grill marks but also want the peaches to cook a little without burning all around.
Carefully check them after a minute with a spatula. Under-ripe peaches may need to cook a little longer to bring out more sweetness.
If your peaches were already nice and ripe, they are basically done when you think they look good.
For the hors d'oeuvre style stacks, lay all your peaches out on a cutting board and quarter the balls of burrata.
Spoon a portion of the more firm outer cheese onto each slice along with a generous amount of the "stracciatella," which is the creamy, cottage-cheese-like part.
Then top with the pomegranate seeds, crispy prosciutto, pine nuts and microgreens.
Drizzle with extra virgin olive oil (or white truffle oil) and sprinkle with some salt (or white truffle salt).
FOR THE PLATTER
Halve the burrata balls and arrange at the center upon a bed of arugula.
Arrange the grilled peaches around the edge.
Top with pine nuts and pomegranates.
Drizzle with extra virgin olive oil (or white truffle oil) and sprinkle with some salt (or white truffle salt).