Burrata Caprese

Burrata Caprese

With Oven Roasted Peaches, Rainbow Heirloom Tomatoes, Fresh Mint and Basil
Serves 2

Ingredients needed

Burrata

• 2 x 4 oz. / 110 grams burrata cheese

Tomatoes

• 2 handful multicolored heirloom cherry tomatoes, washed and halved
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• pinch coarse kosher salt
• pinch fresh black pepper

Peaches

• 3 pieces fresh, ripe peaches - halved and pitted
• 2 tablespoons extra virgin olive oil
• pinch coarse kosher salt
• pinch fresh black pepper

Garnish

• 1 handful fresh basil leaves, picked
• 1 handful fresh mint leaves, picked
• 2 tablespoons extra-virgin olive oil
• pinch fresh black pepper
• pinch maldon sea salt

Let’s cook it…

Step 1 - Preheat the Oven

• Preheat oven to 400°F / 200°C

Step 2 - Roast the peaches

• Wash the peaches under cold water, cut in half and remove the stone.
• Transfer the peaches to a baking sheet pan layered with aluminum foil, open face up.
• Drizzle the open side of the peaches with some olive oil and sprinkle with kosher salt and fresh black pepper.
• Place peaches in the oven and bake uncovered in mid shelf position until the peaches are nicely roasted for about 10 min.
• Remove from the oven, set aside and let them cool.

Step 3 - Marinate the tomatoes

• Place the tomato halves in a mixing bowl.
• Season the tomatoes with kosher salt, fresh black pepper, extra virgin olive oil and red wine vinegar.
• Toss tomatoes and set aside to marinate a little to enhance their flavor.

Step 4 - Let’s plate the dish

• Place the burrata on the serving plate and season with some fresh black pepper.
• Place the roasted peaches and tomatoes nicely around the burrata and drizzle with some more olive oil and season with fresh black pepper and maldon sea salt.
• Garnish with fresh basil and fresh mint.
• Enjoy with some fresh and crusty country bread served on the side!

Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger