RECIPES

Grilled Peaches and Burrata with Smoky Piquant Honey and Persimmon Vinaigrette

By Kalamazoo Grills
August 15, 2024
Serves
8

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Winter Harvest Persimmon Vinegar
Winter Harvest Persimmon Vinegar
Ingredients
Salsa Macha1 tsp
Clover Honey1/2 cup
Flamingo Estate Extra Virgin Olive Oil1/4 cup
Flamingo Estate Winter Harvest Persimmon Vinegar2 tbsp
Kosher Salt1/4 tsp
Peaches6 ripe, yellow
Burratatwo 8-ounce balls, fresh
Basil24 tiny fresh leaves
Steps
  1. Whisk together the salsa macha and honey in a small bowl and let sit at room temperature for 1 hour to allow the flavors to meld.
  2. Whisk together the olive oil, vinegar and salt in a small bowl. Set aside.
  3. Prepare the grill for direct grilling over a hot charcoal fire.
  4. Grill the peach slices on both sides until golden brown and caramelized, about 2 minutes per side. Remove to a sheet pan.
  5. Place the burrata on a platter and arrange the grilled peaches around it. Crack open the burrata, drizzle with the honey and vinaigrette, and garnish with basil leaves. Serve while the peaches are still warm.
Cook a meal for someone you love
Cook a meal for someone you love