Grilled Peaches and Burrata with Smoky Piquant Honey and Persimmon Vinaigrette
August 15, 2024
In this Recipe
Ingredients
Salsa Macha1 tsp
Clover Honey1/2 cup
Flamingo Estate Extra Virgin Olive Oil1/4 cup
Flamingo Estate Winter Harvest Persimmon Vinegar2 tbsp
Kosher Salt1/4 tsp
Peaches6 ripe, yellow
Burratatwo 8-ounce balls, fresh
Basil24 tiny fresh leaves
Steps
- Whisk together the salsa macha and honey in a small bowl and let sit at room temperature for 1 hour to allow the flavors to meld.
- Whisk together the olive oil, vinegar and salt in a small bowl. Set aside.
- Prepare the grill for direct grilling over a hot charcoal fire.
- Grill the peach slices on both sides until golden brown and caramelized, about 2 minutes per side. Remove to a sheet pan.
- Place the burrata on a platter and arrange the grilled peaches around it. Crack open the burrata, drizzle with the honey and vinaigrette, and garnish with basil leaves. Serve while the peaches are still warm.
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