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Elara Solari

Grilled Peaches with Burrata, Basil, and Chili Honey

Ripe summer peaches charred on the grill until jammy, torn burrata, basil off the plant, and a slick of chili honey. Eaten standing up with your fingers, before anyone sits down.
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Prep Time 10 minutes
Cook Time 8 minutes
0 minutes
Total Time 18 minutes
Servings: 8 people
Course: Appetizer
Cuisine: Californian, Italian
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ea. ripe firm yellow peaches, halved and pitted
  • 1 tbsp olive oil plus more for finishing
  • 8 oz burrata 2 balls burrata, about 8 oz each, at room temperature
  • 1/4 cup honey
  • 1/2 tsp red pepper flakes or more to taste
  • 1 small basil leaves handful fresh basil leaves

Equipment

  • 1 Charcoal or gas grill (a cast iron grill pan works indoors)
  • 1 Long-handled tongs
  • 1 Small saucepan for the chili honey
  • 1 Pastry brush
  • 1 Large wooden serving board

Method
 

  1. 1.     Heat a grill or grill pan to medium high. The grate should be clean and hot enough that a drop of water skitters.
    2.     Warm the honey and red pepper flakes together in a small saucepan over low heat for 2 minutes, then take off the heat and let steep while you grill.
    3.     Brush the cut sides of the peaches lightly with olive oil.
    4.     Place the peaches cut side down on the hotgrate and leave them alone for 4 to 5 minutes, until deep grill marks form andthe fruit releases easily. Do not move them early.
    5.     Flip and grill 2 to 3 minutes more, just until warmed through. The peaches should be soft at the edges but still hold their shape.
    6.     Tear the burrata over a large board or platter and arrange the warm peaches around and on top of it.
    7.     Spoon the chili honey over everything, tear the basil across the top, and finish with flaky salt, black pepper, and a thread of olive oil.
    8.     Serve immediately with grilled sourdough, while the peaches are still warm and the burrata is still cool.

Notes

Ripeness is the entire recipe. A peach that yields slightly at the shoulder is right. A rock hard peach will not caramelize, and a very soft one will fall through the grate. Nectarines work identically and do not need peeling. Apricots want half the grill time.
To make this ahead, grill the peaches up to two hours early and hold them at room temperature. Never refrigerate them, and never assemble until the moment you serve.
Pairing: ONEHOPE Sonoma Rosé, served very cold. Its sour cherry and pomegranate notes have the acid to cut the chili honey, and the mineral finish keeps it from going sweet next to the burrata. Pour it before the peaches come off the grill so nobody is standing there empty handed.