BBQ grilled Peach & Burrata
with chili-oil, balsamic and toasted hazelnuts
It’s summer! Which means stone fruits are coming back in season! So let’s get the barbecues fired up and create some surprising dishes. Here’s one that I absolutely love to make during a dinner party, as a starter dish, or as a side during a big old barbecue. The sweetness that comes from the caramelized peach goes really well with the fresh taste of the Burrata and the punch in your face by the chili. No worries at all to change up the peach with other stone fruits like nectarines. Make sure they are nice and ripe!
4 wild peaches
1 bulb Burrata (200 g)
A handful of rocket
A handful of hazelnuts
4 tablespoons of extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons agave syrup (or liquid sweetener of choice)
A small bunch of fresh mint
Pepper and salt
Start by prepping the chili-oil. Half the chili in the length and take out the seeds. Then slice into small strips. Combine with the extra virgin olive oil and let it sit. In a separate bowl, mix up the balsamic vinegar, agave syrup and season with salt and pepper. Also finely slice up the mint leaves.
In a small pan, shortly toast off the hazelnuts, then roughly chop up. Now it’s time for the wild peach! Heat up the barbecue to a medium-high heat (or use a griddled pan with no oil). Half the wild peaches by slicing around the stone of the fruit. Then twist it with your hand. One side will come off without the stone and the other side you will have to carefully take out the stone with a small knife. Place the peaches on the grill, sliced side down and let them caramelize for a few minutes. Also shortly grill on the skin side. When nice and caramelized; take off the peaches from the barbecue.
Plate up with a little bit of rocket on the plate (or make one large salad-like plate for everyone). Then the grilled peach. Break up the Burrata in small peaces and scatter around the plate. Finish off with a drizzle of the balsamic mixture, chili-oil, toasted hazelnuts, fresh mint and a little bit of sea salt and freshly ground pepper. Bon A petit!