Pesche alla Griglia e Burrata | Grilled Peaches and Burrata
I pair this recipe with a 100% Merlot Rose’ from Le Marche. Le Senate ‘Sciucca Panza is savory and enveloping with a clean and soft finish on the palate, reminiscent of pink grapefruit and wild strawberries. Grilling peaches is such a brilliant idea! It brings out the sweetness of the fruit and almost carmelizes them. A chilled glass of Rose’ makes this antipasto shine even brighter. Eaten together with the creamy burrata is like a summer festival for your taste buds.
See ingredients, directions and pairings.
Ingredients
3 Ripe-Firm Peaches, sliced
1 Ball of Imported Italian Burrata, substitue Mozzarella if can not find Burrata. Use Miyokos Plant-Based Mozzarella to make this vegan.
5 tablespoons of EVOO
2 Handfuls of Greens, your choice
Drizzle of Aged Balsamic Vinegar, I use Villa Manodori
Pinch of Sea Salt
Freshly Cracked Pepper
Directions
Preheat grill to medium-high.
Toss the peach slices with some EVOO and a pinch of sea salt in a bowl.
Grill the peaches for about 5 minutes on each side. Peaches are done when they are tender and grill marks appear.
Remove from the grill and let cool.
In the meantime, toss the greens with a drizzle of EVOO, balsamic vinegar, sea salt, and pepper to taste.
Arrange the greens on a platter.
Place the burrata in the center of the greens.
Arrange the peaches around the burrata.
Serve immediately.
Additional Pairings
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