Grilled Peaches, Burrata, Basil & Mint
Grilled Peaches Ready in 15 minutes
Serves 8 people
Summer in a salad! Grilling the peaches is a great way to release the sweet juices, and soften the peaches slightly. Burrata is essentially a creamy pouch of stretched mozzarella cheese filled with creamy soaked mozzarella; it is luscious and sweet. Serve with toasted sourdough bread and a glass of wine, and you have what I’d consider the perfect meal.

• 4 ripe peaches, any variety, cleaned
• cooking oil spray
• One -8 oz burrata, cut into 1-inch pieces
• ¼ cup basil leaves, cleaned, dried, and torn into small pieces
• 4-5 mint leaves, cleaned, dried and torn into small pieces
• 3 tablespoons good quality extra virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

1. Cut the peaches into quarters. Discard the pits.
2. Heat a grill or grill pan over high heat. Spray with cooking spray and grill the peaches, for about 5-7 minutes, rotating while cooking, to ensure all sides are grilled.
3. Transfer the peaches to a platter. Scatter the burrata over the peaches.
4. Sprinkle the basil and mint on top.
5. Drizzle the oil all over, and season with salt and pepper. Serve at once.

Tips & Tools
• Burrata cheese is best when brought to room temperature before serving. I usually take it out of the fridge 1 hour before cutting.
• Yes, you can eat the outer layer of ‘skin’ that sits outside the creamy center.
• If you can’t find burrata cheese, feel free to use dollops of ricotta cheese or sliced fresh mozzarella cheese.
• The peaches can be replaced with plums or nectarines.
• Outdoor grill/ grill pan

Kim Kushner
Instagram @kimkushnercuisine