- 1 container of Burrata, soaked in salted water for 1 hour in the refrigerator
- 1 peach, deseeded and cut into cubes
- Half dozen cherry and heirloom tomatoes, cut into cubes
- Chive flower or chives to garnish
- Three slices of grilled bread cut in half for a total of 6 pieces
- Basil oil to taste (recipe below)
- Sherry vinegar to taste
MethodOn a serving platter, place the cubed peaches and tomatoes together. Dress with basil oil and vinegar, season to taste. And garish with chive flowers. With a kitchen towel pat dry the burrata and place it onto the platter, drizzle with basil oil. Garnish with chive flowers and season with kosher salt and freshly ground black pepper. Serve with grilled bread.
Basil Oil Recipe
- 1 cup mild olive oil
- 2 cups tightly packed sweet basil leaves
- Kosher salt
MethodPut the measured oil in the refrigerator while you prepare the basil. Bring a pot of water to a boil. Have a bowl of ice water ready. Blanch the basil leaves in the boiling water for about 10 seconds. Remove them quickly with a strainer and dunk in the ice water, swishing them around to be sure they’re all cold. Remove from the water and squeeze gently to remove the excess water.
Roughly chop the basil and put it in a blender. Add the oil and 1/2 tsp. kosher salt; blend until the basil is puréed. The mixture will be very frothy. Let the purée settle for about 30 min. Strain through a cheesecloth- lined fine strainer, very gently pushing on the solids to extract the oil. Use immediately or refrigerate for up to a week. For the best flavor, let the oil come to room temperature before using.