Let's Dish With Linda Lou

Taste The Love

Burrata With Peaches

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A “small bites” or Tapas-style dishes are really popular in Spain. Here in Orlando, I’ve noticed new Tapas wine bars popping up everywhere. As I was checking out one of these wine bars, near my house. I looked over their menu and the dish that caught my eye was the Burrata With Peaches. I left there and headed right to my grocery store. This time of year fresh peaches is not in season. The next best option, frozen. Listen, don’t be afraid of using frozen fruit, they’re a really great substitute when you can’t find fresh.  Frozen fruit and berries are picked at the peak of freshness and are delicious.

I’m going to show you using peaches and burrata with a few added ingredients makes the perfect salad. Burrata With Peaches compliment each other so well it blows my mind.

A really unique ingredient I’m using in this dish is the Goji berry. Now, these berries can be found at Whole Food Markets, where they offer unique and organic nuts and berries. It’s best to store Goji berries in the refrigerator for longer shelf life. The Goji berry is packed with antioxidants and a great addition to any salad. You could, of course, substitute fresh blueberries, dried cranberries, even a few pistachios, whatever you like.

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Arugula

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Burrata And Peaches

 

 

 

Prep Time: 5 minutes
Inactive Prep Time: Overnight
Yields: 2 servings
Equipment: large mixing bowl, Microplane, 2 salad plates

Ingredients For Two Servings:
1 package frozen peaches, thawed

7 wedges per plate
1cup of baby arugula leaves, 1/2 cup per plate
2 tablespoons of Goji berries (substitute fresh blueberries or dried cranberries), per plate
2 tablespoons chopped pistachios (optional) per plate
1 teaspoon of Fresno chili, seeded and minced, divided (optional)
1 teaspoon of lemon zest, per plate
a spritz of fresh lemon juice (1 wedge of lemon juice) per plate
2 tablespoons of honey, 1 per plate
2 (4-ounce) balls of Burrata cheese, 6 tablespoons per plate
Kosher salt to taste, per plate
Freshly ground black pepper to taste, per plate

Directions:
The night before, fill a bowl with your frozen peaches. Let them thaw overnight in the refrigerator. Drain the peaches into a bowl the next day.

Arrange 5 to 7 peach wedges, on a salad plate, in a star-like formation. Next, add tablespoons of Burrata cheese over the top of the peaches. Add grated lemon zest, letting the zest flakes fall where they may. Gently drop the berries all over the dish so they fall nestling themselves throughout the peaches and Burrata. Then add the delicate baby arugula leaves. Finally, sprinkle with Kosher salt,  fresh ground black pepper, and a drizzle of honey. When you’re ready to serve, squeeze a wedge of lemon juice over the top.

Light and delicious, my Burrata With Peaches is another example of how using really good ingredients makes all the difference in the world.

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Burrata And Prosciutto Bruschetta

 

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The dish I’m making today is Burrata And Prosciutto Bruschetta. Let me give you a little background on Burrata cheese first. Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside is filled with both mozzarella and cream. This gives this cheese a unique and soft texture. The mozzarella is formed into a pouch and filled with soft, stringy curd and cream. Inside each container, there are 2 mozzarella balls. This dish I’m showing you today only uses half of the mozzarella ball.

Until recently, I haven’t been to a restaurant that’s offered a dish using Burrata. I definitely wanted to recreate this dish but the biggest hurdle is being able to find this cheese. I was totally surprised to find Burrata was available at my local grocery store. Tucked away right next to the fresh mozzarella. How I missed these gems I’ll never know.

This recipe is easy to make, using a few really good ingredients. Keeping it simple is what Italian recipes do best.

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Arugula

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Prep Time: 5 minutes
Bake Time: 12 to 15 minutes
Total Time: 20 minutes
Yields: 2 servings, 5 crostini per plate
Equipment: one baking sheet with a rack.

Ingredients:
1 loaf of good baguette bread, 10 toasted baguette slices, 5 per plate
1/4 cup of good olive oil
1 teaspoon Kosher salt (for bread)
1/2 teaspoon black pepper ( for bread)
1/4 cup of baby arugula leaves
2 slices of Prosciutto cut into thirds
5 mini San Marzano or grape tomatoes halved
5 tablespoons of Burrata cheese
Kosher salt- to taste
Black pepper freshly cracked- to taste

Directions:
Preheat oven
to 375-degrees F.
Slice the baguette bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of baguette lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Slice in half eight mini San Marzano tomatoes. In a sauté pan, on medium-low heat, add a couple of tablespoons of olive oil and the halved grape San Marzano tomatoes. Add a light sprinkling of Kosher salt and black pepper too. Toss the tomatoes around in the pan for about 2 to 3 minutes, just giving them enough time to softened and start to burst, then remove from the heat. Take 2 slices of Prosciutto and cut into thirds, allowing them to fit onto the toasted baguette slices.

At this point, the bread should be coming out of the oven. It’s really all about the timing. Setting the bread into the preheated oven, then sautéing the tomatoes, and slicing the prosciutto.  This allows you to complete a few easy tasks at the same time.

Once the bread and tomatoes are ready, it’s just a matter of plating the bruschetta. Take a round plate and lay 5 of the crostini in the shape of a star. Place a few baby arugula leaves on each piece of toast along with one prosciutto piece on top. Next, for the Burrata. Cut open the cheese very carefully and place a tablespoon of Burrata on top of the prosciutto. Top the cheese with two tomato halves, and finish with another light sprinkling of Kosher salt and black pepper.

There you have it, Burrata And Prosciutto Bruschetta. A beautiful small bite loaded with flavor, and the plates look appealing too.

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