Grilled Peaches with Honey, Black Pepper and Burrata
Last week, I had a great dinner at my friend Patricia Vega’s restaurant Cafe Colette in Brooklyn. For an appetizer, she served this burrata dish with peaches, black pepper and honey. It was so freaking good, I didn’t even need bread. This dish works as a great late summer salad or even a not so sweet dessert. Try it with nectarines or pluots too. Thanks for the inspiration Patty!
Active time: 20 minutes
4 large ripe peaches
2 balls burrata cheese or 1 pint mini mozzarella balls
3 tablespoons honey
3 tablespoons white balsamic vinegar – or regular balsamic vinegar
1 teaspoon freshly cracked black pepper
½ teaspoon kosher salt
Heat grill or grill pan until very hot. Cut the peaches in half and remove the pits, keeping the halves in tact.
Place the peaches on the grill and let sit undisturbed for 60 seconds until dark char marks appear. Give the peaches a quarter turn and let cook for another 45 seconds.
Remove the peaches from the grill and let cool.
Slice the peaches into quarters and then into 1 inch pieces.
Place the peaches in a bowl, drizzle with the honey, vinegar, black pepper and salt. Gently toss to coat.
To serve, place a scoop of the peaches in a bowl and top with ¼ of a ball of burrata.