Burrata with Marinated Tomatoes & Peaches

Are you looking for a summer appetizer to serve at your next date night or party? You’re in luck. My Burrata with Marinated Tomatoes and Peaches will fill that void!

The fresh and vibrant tomatoes and ripe and sweet peaches are marinated in olive oil, rice vinegar, shallot, garlic, basil, mint, chilli flakes and salt and pepper before being topped with the Queen of Italian cheeses or Burrata. Cut the Burrata open and watch the decadent cream ooze over the marinated tomatoes and peaches.

Serve it alongside my Homemade Crostini and thinly sliced Prosciutto and enjoy! So, let me show you how it’s done. Grab a spoon and come and cook with me!

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 35 minutes (incl. 25 minutes for marinating)

Serves: 6 - 8

Ingredients:

• 1.5 lbs grape or cherry tomatoes, halved

• 2 ripe peaches, cut into 1/4 inch slices

• 1 shallot, halved and thinly sliced

• 1/4 cup fresh basil leaves, chiffonade

• 2 Tbsp fresh mint leaves, chiffonade

• 1/4 cup olive oil

• 2 Tbsp seasoned rice vinegar

• 1 clove of garlic, minced

• 1/2 tsp coarse salt

• 1/4 tsp red chilli flakes

• Fresh ground pepper, to taste

• 250g Burrata

• 3 Tbsp toasted pumpkin seeds, roughly chopped (See Notes below)

• Basil and mint leaves, as a topping

• Homemade Crostini from 1 French baguette (See Notes below)

• 100g Prosciutto, thinly sliced

Instructions:

1. To a large mixing bowl, add the olive oil, rice vinegar, garlic, salt, chilli flakes and pepper and whisk until fully incorporated. Then, toss in the tomatoes, peaches, shallot, basil and mint and, using a large spoon or spatula, gently mix until combined. Set aside and allow the mixture to marinate for 25 minutes.

2. Transfer the mixture to a serving platter and nestle the Burrata in the centre. Top with toasted pumpkin seeds and a few mint and basil leaves. Cut into the Burrata and dig right in! Serve it with Homemade Crostini and thinly sliced Prosciutto and enjoy!

Notes:

1. Toasting the Pumpkin Seeds: You can simply toss raw pumpkin seeds onto the marinated tomatoes and peaches. But, if you have a few extra minutes, toasting the pumpkin seeds adds a ton of flavour and a nuttier profile to this dish. To a small skillet set over medium heat, add the pumpkin seeds and cook for 2 - 3 minutes or until golden brown, stirring frequently throughout. To halt the cooking process, immediately transfer the pumpkin seeds to a small bowl and set aside to cool.

2. Homemade Crostini: To make your own crostini at home, grab 1 French baguette, and cut it on the diagonal into 1/2 inch slices. For instructions on how to season and bake the crostini, simply follow the step-by-step process outlined within my Strawberry Crostini with Lemon Basil Ricotta recipe.