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Burrata With Nectarines And Corn
Servings
4
Prep Time
10 minutes
Cook Time
5 minutes
Ingredients
- 2 small ripe nectarines (cut into wedges)
- 1/3 cup chopped fresh basil
- 1 fresh Fresno or serrano chile (thinly sliced)
- 2 teaspoons white balsamic vinegar
-
1 tablespoon extra-virgin olive oil (plus more as needed)
- 1/2 teaspoon kosher salt
- 8 slices from a rustic Italian loaf
- 4 ears of corn (shucked and silk removed)
- 8 ounces fresh burrata (drained and patted dry)
- 1/2 teaspoon flake salt (such as Maldon)
Instructions
- In a medium bowl, combine the peaches, basil, chile, vinegar, 1 tablespoon olive oil, and the kosher salt, and combine gently. Set aside and let the mixture marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Heat a stovetop grill pan over medium-high heat. Brush the bread slices with oil and grill until lightly marked on both sides, 4 to 5 minutes total. Add the corn to the pan and grill on all sides until warmed with a few charred spots. Use a sharp knife to slice the kernels off the cobs and add them to the bowl with the nectarines.
- To serve, spoon the peach mixture onto a platter. Tear the burrata into 8 to 12 good-size pieces and arrange them over the salad. Sprinkle the flake salt evenly over the cheese and drizzle the cheese with a little extra olive oil. Serve with the grilled bread
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 354
Amount/Serving
% Daily Value
- Carbs
- 38 grams
- Protein
- 17 grams
- Fat
- 17 grams
- Saturated Fat
- 9 grams
- Cholestrol
- 45 milligrams
- Sodium
- 595 milligrams
- Fiber
- 5 grams
- Sugar
- 10 grams
3 comments
Absolutely spectacular dish. Be sure to use the serrano chile. The slight bit of heat brings out all of the other flavors. One tip: serve on a platter with some color, as in the recipe photo. I mistakenly used a white platter, and the presentation wasn’t quite as beautiful.
I’ve made this twice after buying your cookbook-it’s amazing! Flavors are fresh and light, recipe is easy!
I made this every other day last year and I could not wait anymore this year! One of the best recipes ever!