Peaches and Burrata on Grilled Sourdough
About this Recipe
By: Rachel
Peaches and burrata are a match made in heaven. Sweet, juicy peaches at the peak of summer ripeness perfectly balance rich, creamy burrata cheese. Crusty sourdough bread collects all of the delicious peach juices, ensuring nothing goes to waste. This recipe for Peaches with Burrata on Grilled Sourdough is one of my favorite ways to celebrate summertime.
Real Sisters of South Carolina: Family Peach Drama
My beloved mother-in-law, Miss Patsy, recently went to South Carolina to visit her family. Upon her return from the airport, she glumly opened a tote bag and produced several peaches.
Her displeasure was evident, and so I inquired. “I asked my sister to go to the Piggly-Wiggly to buy some South Carolina peaches,” came the reply, in an injured tone, “and instead, she went to the Walmart and bought California peaches.”
This last part was delivered in a manner that made it clear that this was a grievous error on the part of the aforementioned sister, and that California peaches (if they could be considered peaches at all), may not be wholly fit for human consumption.
It was clear that our household would know no peace until South Carolina peaches could be procured. Anxious to eat some peaches and burrata, I began to search.
The Search For South Carolina Peaches
My mission was clear: find South Carolina peaches and get them here ASAP. I was delighted to find McLeod Farms, of McBee, South Carolina, near to Miss Patsy’s ancestral home of Manning. I signed us up for five bi-weekly deliveries, with some reservations (would they arrive fresh? Bruised? Overripe?)
Friends, they were perfect. They arrived carefully and lovingly packed, emitting an incredible fragrance the moment the box was opened. By the next day, they were perfectly ripe and juicy, with a rare and unforgettable flavor. We gorged ourselves.
By the second delivery, we showed a little more restraint, and kept some peaches for cooking and baking. Thus, we were able to enjoy a classic Summer Peach Cobbler and our niece’s Peaches and Cream Pastry.
Peaches and Burrata: The Perfect Combination
Flavorful peaches are the ideal companion to creamy burrata and smoky grilled sourdough. This recipe serves one, or cut it in half for a first course (if you’re up for sharing, that is). Grab a Gewürztraminer, per Olivia’s recommendation below, and settle in for a sweet summer snack.
If you love this Peaches with Burrata on Grilled Sourdough recipe, you will also love my Marinated Tomatoes with Burrata. Both make the most of summer produce with juicy fruit, creamy burrata, fresh summer herbs, and rustic, crusty bread.
Beverage Pairing
By: Olivia
When a dish comes along with stone fruit, I know it’s time to get more people to drink Gewürztraminer! This aromatic white wine is fruity, floral, and slightly spicy with a hint of sweetness. A wine of that profile with balsamic-macerated fresh peaches, burrata, grilled sourdough, and a crack of black pepper? Need I say more?
Peaches and Burrata on Grilled Sourdough
Ingredients
- 1 large fresh peach
- 1 large slice sourdough bread
- 2 tablespoons olive oil
- ½ tablespoon balsamic vinegar
- Maldon salt and freshly-ground black pepper
- 1 medium ball burrata
- Fresh mint or basil
Step by Step Instructions
Step 1
- Slice the peach into wedges, and place in a medium bowl.Drizzle with approximately 1 tablespoon olive oil and the balsamic vinegar, sprinkle with a pinch of Maldon salt, add a few grinds of black pepper, and stir to combine.
Step 2
- Allow to macerate for 15-30 minutes while you prepare the bread.
Step 3
- Brush both sides of the sourdough with olive oil and grill on both sides until browned or even slightly blackened in spots. You can also do this in a hot, cast-iron skillet.
Step 4
- Break the burrata over the grilled bread, and top with the macerated peach slices and their juices. Drizzle with olive oil, and top with more black pepper, Maldon salt, and fresh mint or basil. Serve immediately.
