Burrata Caprese With Peaches

It’s the most wonderful time of the year — tomato season! So, to continue our month of cheese, we’re happy to share this delicious caprese salad with burrata and peaches from Melissa Clark’s cookbook Dinner. Here’s how to make the best of these last summer nights…

Burrata Caprese With Peaches
By Melissa Clark, author of Dinner

Burrata cheese — mozzarella shot through with cream — is about the richest, creamiest and most decadent thing you can serve as part of any meal. Here, I’ve mitigated the richness with juicy tomatoes and sweet peaches, and with a crunchy pine nut and basil dressing on top. This dish also happens to be as beautiful as it is delicious, not to mention a snap to put together. Some paper-thin prosciutto, sliced salami or smoked salmon alongside is a nice salty contrast. And if you can’t find good ripe peaches, try nectarines or plums instead, or grapes in the fall. Soft unsalted mozzarella, preferably buffalo mozzarella, makes a good substitute for the burrata.

Burrata Caprese With Peaches
Serves 4

You’ll need:

3 tbsp pine nuts
1/3 cup packed fresh basil leaves, coarsely chopped
1 1/2 tsp fresh lemon juice
1/2 tsp fine sea salt
1/4 cup extra-virgin olive oil, plus more as needed
1 whole burrata cheese (usually about 6 oz)
2 large or 4 small ripe peaches, pitted and cut into wedges
1 pound ripe tomatoes, cut into wedges (or use cherry tomatoes, halved or left whole)
Flaky sea salt

In a small skillet over medium heat, toast the pine nuts, shaking the skillet occasionally, until they are golden, about 3 to 5 minutes. Pour the pine nuts into a small bowl and set them aside.

In a blender, combine basil, lemon juice, sea salt and olive oil. Puree until a chunky dressing forms (you don’t want this to be perfectly smooth; the irregular texture is nice with the creamy cheese).

Place the burrata in the center of a large platter, and arrange the peaches and tomatoes around it. Spoon the dressing over the cheese and the fruit. Drizzle with additional olive oil, and top with the toasted pine nuts and a sprinkling of flaky sea salt.

Thank you so much, Melissa. Your cookbook is beautiful.

P.S. More recipes, including peach panzanella, and macaroni with burrata.

(Reprinted from Dinner. Copyright 2017 by Melissa Clark. Photographs copyright 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Thanks to Stella Blackmon for editing this series.)