Burrata with Grilled Peaches and Confit Tomatoes
Burrata with Grilled Peaches and Confit Tomatoes
Ingredients
- 2 cups (280 g) cherry tomatoes, halved
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) balsamic vinegar (white balsamic, if possible)
- 2 tsp (10 ml) honey
- ½ tsp salt
- ¼ tsp Espelette pepper
- 2 large peaches, pitted and cut into 8 wedges each
- 3 tbsp (45 ml) olive oil
- 1 burrata (½ lb/225 g), drained and at room temperature
- 1 tbsp (15 ml) honey
- Basil leaves, to taste
- Fleur de sel, to taste
- Toasted bread, to taste
Instructions
- Preheat the grill, setting the burners to medium. Oil the grate.
- In a bowl, combine all of the ingredients. Let marinate for 15 minutes. In a strainer, drain the tomatoes well. Discard the marinade.
- Place a piece of parchment paper over a sheet of foil. Place the tomatoes at the centre of the parchment. Tightly seal into a packet. Place the packet directly on the grill and cook for 10 minutes or until the tomatoes start to shrivel. Place the packet on a plate and open the paper to let the tomatoes cool.
Burrata with Grilled Peaches and Confit Tomatoes