You can make the recipe [HERE](https://dobbernationloves.com/food-drink/recipes/summer-grilled-peach-and-burrata-salad-recipe/). Ingredients • 4 Ripe Peaches • 1/2 cup Fresh Mint Leaves • 1 Burrata Cheese • 3 tbsp Honey • 1/2 cup Roasted Hazelnuts • 1 tbsp Olive Oil • Kosher Salt + Black Pepper Instructions 1 Preheat a grill to medium high heat (375-450F). 2 Cut 4 peaches in half and remove the pits. Drizzle with olive oil and grill until charred and warmed through, 3 minutes per side. 3 In the centre of a shallow bowl or platter place the burrata cheese ball. 4 Transfer the grilled peaches to the platter, placing the warm peach halves around the burrata. 5 Drizzle with honey and sprinkle with mint leaves. 6 Roughly chop hazelnuts and sprinkle over the platter along with salt and pepper.
rosidoto
I would try it, but in my opinion there’s too much sweet and fat in there.
Burrata is mostly sweet, such as peaches and honey. Grilling the peaches and using mint is not enough to compensate the fattiness and sweetness of other ingredients.
4 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/recipes/summer-grilled-peach-and-burrata-salad-recipe/).
Ingredients
• 4 Ripe Peaches
• 1/2 cup Fresh Mint Leaves
• 1 Burrata Cheese
• 3 tbsp Honey
• 1/2 cup Roasted Hazelnuts
• 1 tbsp Olive Oil
• Kosher Salt + Black Pepper
Instructions
1 Preheat a grill to medium high heat (375-450F).
2 Cut 4 peaches in half and remove the pits. Drizzle with olive oil and grill until charred and warmed through, 3 minutes per side.
3 In the centre of a shallow bowl or platter place the burrata cheese ball.
4 Transfer the grilled peaches to the platter, placing the warm peach halves around the burrata.
5 Drizzle with honey and sprinkle with mint leaves.
6 Roughly chop hazelnuts and sprinkle over the platter along with salt and pepper.
I would try it, but in my opinion there’s too much sweet and fat in there.
Burrata is mostly sweet, such as peaches and honey. Grilling the peaches and using mint is not enough to compensate the fattiness and sweetness of other ingredients.
I once made this recipe: [crostini con albicocche e pecorino](https://www.lacucinaitaliana.it/ricetta/antipasti/crostini-con-albicocche-grigliate/) and even if apricots are less sweet and more acidic than peaches, their were crushing other flavours. I had to cut them smaller and add more pecorino to get a well balanced crostino.
Sounds interesting, would try! Maybe some speck or bresaola would be a good addition?
It may be good but it’s not italian at all