Best Sugar Roasted Peaches And Burrata Cheese Plate Recipes
PEACHES WITH BURRATA, BASIL, AND RASPBERRY BALSAMIC SYRUP
Juicy peaches snuggle into creamy Burrata cheese, with a sweet/tart balsamic reduction drizzled over the top. Bright fresh basil and flakes of crunchy sea salt finish off this easy, impressive summertime appetizer.
Provided by foodelicious
Categories Appetizers and Snacks Antipasto Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Gently tear open the Burrata cheese to expose the soft, creamy core and place it in the middle of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and top with olive oil.
- Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.
Nutrition Facts : Calories 159 calories, Carbohydrate 3.9 g, Cholesterol 20 mg, Fat 12.8 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 175.7 mg, Sugar 1.5 g
PEACHES WITH BURRATA AND PROSCIUTTO
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 peaches (cut into wedges) with 2 teaspoons white balsamic vinegar and a pinch each of sugar, salt and pepper. Let stand 10 minutes. Spread 1 1/2 cups baby arugula on a platter and top with the peaches. Top with a 4-ounce ball torn burrata and 2 ounces torn prosciutto. Drizzle with olive oil; sprinkle with flaky salt, pepper, torn mint and chopped chives.
SUGAR ROASTED PEACHES AND BURRATA CHEESE PLATE
If you cannot find burrata cheese you can substitute fresh mozzarella instead. This recipe comes from Chef Bill Taibe of le Farm and The Whelk, both in Westport, CT, by way of "Fine Cooking" magazine.
Provided by threeovens
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F and position a rack in the center of your oven.
- Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling.
- Pour off the fat from the skillet, but reserve 2 teaspoons of the fat (make up any difference with olive oil).
- Meanwhile, sprinkle the cut side of the peaches with the sugar, a tiny pinch of salt and with pepper; place them cut side down in the skillet, tuck the herbs around them.
- Increase the heat to medium high; tear the bacon into pieces and tuck them around the peaches and drizzle with half the reserved bacon fat.
- Let the peaches cook, without moving them, until they begin to brown, about 5 minutes; sprinkle the uncut sides of the peaches with a tiny bit of salt and place in the preheated oven to roast.
- After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more.
- Discard the herbs and save the bacon for another use; let cool slightly before serving (these can be made up to 2 days in advance and microwaved for a minute before serving).
- Place the burrata cheese in the center of a large serving platter and carefully slice the cheese to reveal the creamy center, but being careful not to slice all the way through; season lightly with salt.
- Slice the peaches into wedges and arrange them, along with the toast, around the cheese; sprinkle with the herbs, drizzle some oil and the honey over the peaches and cheese.
Nutrition Facts : Calories 136.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 2.7, Sodium 33.7, Carbohydrate 19.6, Fiber 2.5, Sugar 17.5, Protein 1.9
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