Burrata With Peaches
Here in Orlando, I've noticed new Tapas wine bars popping up everywhere.
Equipment
- 1 mixing bowl Large
- 1 colander
- 1 Microplane
- 2 salad plates
- 1 chef's knife
- 1 cutting board
Ingredients
Ingredients for Two Servings:
- 1 16-ounce package frozen Dole peaches Thawed
- 14 peaches 7 peach wedges per plate
- 1 cup baby arugula 1/2 cup per plate
- 2 tbsps Goji berries (substitute fresh blueberries or dried cranberries), per plate
- 2 tbsps chopped pistachios Optional per plate
- 2 tsps lemon zest 1 teaspoon per plate
- 1 spritz fresh lemon juice (1 wedge of lemon juice) per plate
- 2 tbsps honey 1 tablespoon per plate
- 2 4-ounce balls Burrata cheese 6 tablespoons per plate
- kosher salt To taste per plate
- black pepper To taste per plate
Instructions
- 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 nestle among 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.There you have it, my Burrata with Peaches is another example of how using really good ingredients makes all the difference in the world.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
