Name: Burrata with Grilled Peaches
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 to 6 servings
Ingredients: 3 firm-ripe peaches; 4 tablespoons olive oil; Kosher salt and freshly ground black pepper; 1 tablespoon red wine vinegar; 1/2 teaspoon Calabrian chile paste or chile flakes; 2 tablespoons small fresh mint leaves; 2 tablespoons torn fresh basil leaves; 8 ounces burrata

Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 to 6 servings

Ingredients

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3 firm-ripe peaches

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 tablespoon red wine vinegar

1/2 teaspoon Calabrian chile paste or chile flakes

2 tablespoons small fresh mint leaves

2 tablespoons torn fresh basil leaves

8 ounces burrata

Directions

Preheat a grill pan or outdoor grill to medium-high heat.
Quarter the peaches, removing the flesh from the pits. Toss the peaches with 2 tablespoons oil and some salt and pepper in a large bowl to coat. Grill the peach pieces, turning once, until charred on both sides, about 2 minutes per side.
Meanwhile, whisk together the vinegar, chile paste and the remaining 2 tablespoons oil in the same bowl. Toss the grilled peaches in the dressing, then place on a serving platter and drizzle with the remaining dressing. Sprinkle with the mint and basil. Nestle the burrata into the peaches and score the top with an "x" to expose the creamy inside.