Description
A delightful summer appetizer featuring charred stone fruits paired with creamy burrata, finished with a smoky-sweet and spicy honey-thyme drizzle. Perfect for entertaining.
Ingredients
Scale
For the Crust:
- 2 ripe peaches, halved and pitted
- 2 ripe apricots, halved and pitted
- 8 oz burrata cheese, torn into pieces
- 2 tbsp olive oil
- Salt and black pepper to taste
- 3 tbsp honey
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 tbsp fresh thyme leaves
- 1 tsp apple cider vinegar
- Fresh basil leaves for garnish
- Crusty bread or crostini for serving
Instructions
1. Prepare the Crust:
- Preheat a grill or grill pan to medium-high heat. Brush peach and apricot halves with olive oil and season with a pinch of salt and pepper.
- Grill the fruit halves cut-side down until charred and slightly softened, about 3-4 minutes. Remove from grill and let cool slightly. Slice each half into wedges.
- In a small saucepan over low heat, combine honey, smoked paprika, red pepper flakes, and fresh thyme leaves. Stir gently until warmed and fragrant, about 2 minutes. Remove from heat and stir in apple cider vinegar. Set aside.
- Arrange burrata pieces on a serving platter. Top with the charred peach and apricot wedges. Drizzle generously with the smoked hot honey-thyme mixture.
- Garnish with fresh basil leaves and serve immediately with crusty bread or crostini.
- Optional: Sprinkle a little flaky sea salt over the top just before serving for extra flavor.
Notes
You can customize the seasonings to taste. Adjust the amount of red pepper flakes for your preferred spice level. Feel free to substitute nectarines for peaches if desired.