Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
ag亚博网站
|
ag亚博网站
Recipe

Sugar-Roasted Peaches with Burrata and Honey

ByBill Taibe
Colin Clark

Servings:2

The simplicity of this cheese plate requires the very best ingredients. Burrata is a fresh Italian cheese similar to mozzarella but with a creamy, almost liquid center; if you can’t find it, use fresh mozzarella instead. You can also play with the variety of honey you use; Red Bee clover honey is particularly good for its grassy flavor against the creamy cheese and sweet-salty peaches.

亚搏手机版官方

  • 8 oz. Burrata, at cool room temperature
  • Kosher salt
  • 2 large or 4 small 1/2-inch-thick slices nutty whole-grain bread, toasted, and halved on the diagonal if large
  • 3Sugar-Roasted Peachhalves, quartered
  • 1/2 tsp. fresh oregano or winter savory leaves
  • 2 tsp. extra-virgin olive oil
  • 1 tsp. honey

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 85
  • Sodium (mg): 610
  • Carbohydrates (g): 30
  • Fiber (g): 4
  • Protein (g): 25

Preparation

  • Position the Burrata in the center of a large plate and carefully slice down the center of the outer skin (don’t slice all the way through the cheese) to reveal the cheese’s creamy interior. Season lightly with salt. Arrange the toast and peaches around the Burrata, and then sprinkle the cheese with the oregano or savory. Drizzle the cheese, toast, and peaches with the oil and honey, and serve.
(2 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Related

Reviews

Rate or Review

Reviews (2 reviews)

  • momsstuffing| 03/25/2020

    Delicious! A wonderful and different appetizer for late summer/early fall!

  • AntoinetteH| 08/29/2012

    This was absolutely delicious. I have made it three times and it was a hit each time. Made without the bacon, it is still delicious and a little less calorie laden. Make this - you won't regret it.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

亚搏手机版官方登录

View All

Connect

按照烹饪你的罚款favorite social networks

Fine Cooking Magazine

© Copyright 2022 Meredith Corporation. All Rights Reserved.

Double Check

Do you really want to delete the list,?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a Fine Cooking subscriber to access this feature.

Fine Cooking Cover

Orlearn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.