Peaches with Burrata on Grilled Sourdough
About this Recipe
By: Rachel
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.
My mission clear, I began searching. I was pleased 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. 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).
Peaches with Burrata on Grilled Sourdough
Ingredients
- 1 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 cheese
- 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.
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?
