I am pretty obsessed with all things Burrata. I love homemade mozzerella and Burrata is like a creamier version of that. Almost like what melted chocolate is for chocolate, that is what Burrata is for mozzerella. I am pretty sure the only think I wouldn’t mix Burrata with is ice cream. Maybe I should write a poem about it?
I make grilled peaches all the time but being I had some cherries from the farmers market that had not been consumed, I grabbed those to. I am so glad I did! This mix of fruit with the balsamic was a winner! This took me about 10 minutes to put together, a super easy summer side! If you have the time give the fruit 20 minutes to marinate it will increase the balsamic flavor.
28ozburrataif you buy it in the grocery store brands like Belgioioso sell it in 8-12oz containers with 2 or 3 balls each
Slice peaches into wedges and place into a bowl along with the pitted cherries. I did not remove the skin from the peaches.
In the bowl with the fruit add the olive oil, vinegar, honey, salt, and pepper. Gently toss the fruit to coat and incorporate the ingredients. If you have the time let the fruit marinate for about 20 minutes. The longer the better!
Heat up a grill pan on medium to high heat. When the grill pan is hot add the fruit to the grill pan using tongs. Do not pour all the contents of the bowl into the pan because you may not need all the liquid. You want to be able to get grill marks on your peaches!
Grill the peaches about two minutes on each side. They are ready to flip when you see darker brown grill marks forming on the side that is face down on the pan.
Meanwhile give the cherries about four minutes to soften then remove them from the pan. As the fruit finishes set it on a plate or a platter (whatever you are going to use)
Once the fruit is done grilling and moved to a plate it is time to bring out the star! Place one or two balls of burrata beside the fruit. I cut the balls in half to expose the creamy insides. Then I sprinkle the fresh basil over the top and serve.