Peaches and Burrata on Grilled Sourdough
There’s nothing like a South Carolina peach.
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.
