This burrata and grilled peach recipe with thyme is the perfect appetiser. It’s a beautifully balanced dish that combines the creaminess of burrata, the sweetness of grilled peaches, and the aromatic flavour of fresh thyme. This starter is a summer treat, drizzled with Little Olive Oil's extra virgin olive oil (EVOO). This dish pairs well with a fresh green salad or as part of a grazing board with cured meats, nuts, and other cheeses. It also works beautifully with sparkling wine or a light white wine.
How to make Burrata with Grilled Peaches
Preheat a grill or grill pan over medium heat. Brush the cut sides of the peach halves with 1 tablespoon of Little Olive Oil EVOO.
Place the peach halves, cut side down, on the grill and cook for 3-4 minutes, until grill marks form and the peaches are slightly softened.
Remove from the grill, let cool slightly, then cut each half into wedges.
Place the burrata cheese on a serving plate and arrange the grilled peach wedges around the burrata.
Drizzle the remaining 1 tablespoon of Little Olive Oil EVOO over the burrata and peaches.
If desired, sprinkle with fresh thyme leaves, sea salt, and freshly ground black pepper.
Optionally, drizzle a little honey over the dish for added sweetness.
Serve immediately with crusty bread on the side.
This dish is best enjoyed fresh, if you have leftovers, store them in an airtight container in the fridge for up to one day.
Details
Dish: Appetiser
Diet: Vegetarian
Serves: 4
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
1 large burrata cheese (about 250g)
2 ripe peaches, halved and pitted
2 tablespoons Little Olive Oil EVOO, plus extra for drizzling
1 tablespoon fresh thyme leaves
1/2 teaspoon sea salt
Freshly ground black pepper (optional)
Honey (optional), for drizzling
Crusty bread, for serving
Nutrition per Serving
Calories: 210
Protein: 7g
Carbohydrates: 8g
Dietary Fibre: 1g
Total Sugars: 16g
Fat: 16g
Saturated Fat: 7g
Sodium: 150mg
Vitamin C: 10% DV
Iron: 10% DV
