Description
A summery twist on the classic Caprese salad, featuring charred peaches, creamy burrata, fragrant basil oil, and a sweet-spicy hot honey dust that adds crunch and heat.
Ingredients
- 4 firm but ripe peaches, halved and pitted
- 8 oz burrata cheese, at room temperature
- 1/4 cup fresh basil leaves, packed
- 1/3 cup extra-virgin olive oil
- 3 tbsp hot honey (or regular honey + pinch of cayenne)
- 2 tbsp powdered sugar
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- Fresh micro basil or basil ribbons for garnish
Instructions
- Make the basil oil: In a blender, combine basil leaves and olive oil. Blend until smooth, then strain through a fine-mesh sieve. Set aside.
- Make the hot honey dust: In a small bowl, whisk together powdered sugar, smoked paprika, and cayenne. Drizzle in hot honey and stir until a thick, sandy texture forms. Spread on a plate to dry slightly.
- Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Season peach halves with salt and pepper.
- Grill peach halves cut side down for 3-4 minutes until char marks appear. Flip and grill 1-2 minutes more. Remove from heat.
- Arrange grilled peaches on a serving platter. Tear burrata into pieces and nestle among peaches.
- Drizzle basil oil over the peaches and burrata. Sprinkle generously with the hot honey dust.
- Finish with fresh micro basil or basil ribbons, and serve immediately.
Notes
You can customize the seasonings to taste. Adjust cayenne in the dust for more or less heat. For a dairy-free version, use vegan mozzarella or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Appetizer or Salad
- Cuisine: Italian-inspired