Grilled Peaches with Burrata, Cucumber, and Mint
August 22, 2017
Mint in the blender with oil, garlic, habanero, and honey.
Grill the peaches to brown on both sides.
Rip the burrata into pieces, then put the peaches on the plate, followed by the cucumber, and top with the dressing.
I am picky about the ripeness of peaches, and when I have this at a restaurant I have felt that they were just slightly under-ripe most of the time. Grilling the peaches really brought them to the level of tender sweetness I wanted.
Grilled Peaches with Burrata, Cucumber, and Mint
- 3 Peaches sliced into 8ths
- 1 burrata torn into 5 peices
- 1 small Cucumber
- 1 bunch Mint leaves removed from stems, reserve a few leaves for garnish
- 1 or 2 Habaneros seeds removed
- 1/2 clove Garlic
- 1/4 cup Olive Oil
- 2 tablespoons Honey
- 1 Lime
- Salt and Pepper
Instructions
- Mix the mint, habanero, garlic, olive oil, honey, and juice from the lime in a blender or food processor. Process until smooth adding olive oil if needed.
- Toss the peaches in some oil and grill on high on both sides to brown.
- Place the burrata on a platter and add the peaches. Add the cucumber next. Season with salt and pepper. Pour on some of the dressing to taste. Top with the reserved mint leaves and serve.
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