Burrata Stuffed Peaches With Pistachio and Balsamic Glaze
No joke - I used to be allergic to more types of fruit than I could name in 30 seconds. When people would ask me what fruit I couldn’t eat, I’d respond with, “how about I tell you what fruits I can eat.” Yes, that bad. But thankfully, we’re not talking epipen allergic. We’re talking swollen tongue, itchy ears, super pouty lips (a reaction I didn’t hate, honestly), and the occasional slightly tight chest. Still, enough reason to just say no. Even if saying no really sucked sometimes.
Like to that luscious booze infused watermelon on the beach... the ripe summer cherries at a BBQ...and even the oh-so juicy and dessert kind of sweet, frozen mango at a farmers market.
Yeah, it sucked.
The most drool-worthy of those forbidden fruits? Peaches. Good lord how I hated saying “no” to peaches (and nectarines). Nature’s candy, really - peaches were always one of the few fruits that I’d often just say “F it” and eat...even with those undesirable repercussions.
And then one day, like a freaking light switch, I wasn’t so allergic to those many, many fruits anymore. A cherry or five here, a few watermelon chunks there, and the juicy peach...I could eat them all - no pouty lips (damn it) and no other reactions to name!
It only took 33 years but, (knock on wood) I believe I’m finally growing out of these allergies.
So to celebrate, I made myself some of the prettiest and most delicious freaking peaches you’ve ever seen. Sweet, salty, creamy, and crunchy, these California peaches topped with burrata cheese, crushed pistachios, fresh basil, and a balsamic glaze were heaven on a plate.
And while I’ll admit, the peaches would’ve been even more delightful had I grilled them first, this entire recipe, sans the grilling, took less than 10 minutes from start to finish. So needless to say, this is quite the easy and impressive appetizer for any kind of summer shindig.
Burrata Stuffed Peaches with Pistachio, Fresh Basil, and Balsamic
3 peaches, halved and pitted
3 ounces fresh burrata cheese
½ cup balsamic vinegar
¼ cup pistachios, shelled
3 tablespoons fresh basil, cut in chiffonade strips
Add pistachios to a food processor and pulse until finely chopped. Set aside.
In a small saucepan over medium heat, bring balsamic vinegar to a light boil and then turn heat down to low. Stir often and once it has reduced and has thickened, remove from burner.
Break open burrata pouches and spoon over halved peaches. Sprinkle with salt and pepper. Add crushed pistachios and a heavy drizzle of the reduce balsamic. Top with basil and enjoy!