Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search

Moveable Feast Moveable Feast Logo

Recipe

Sugar-Roasted Peaches with Burrata and Honey

By Bill Taibe From Moveable Feast Season 83, Ep.118
Colin Clark

Servings: 2

The simplicity of this cheese plate requires the very best ingredients. Burrata is a fresh Italian cheese similar to mozzarella but with a creamy, almost liquid center; if you can’t find it, use fresh mozzarella instead. You can also play with the variety of honey you use; Red Bee clover honey is particularly good for its grassy flavor against the creamy cheese and sweet-salty peaches.

Ingredients

  • 8 oz. Burrata, at cool room temperature
  • Kosher salt
  • 2 large or 4 small 1/2-inch-thick slices nutty whole-grain bread, toasted, and halved on the diagonal if large
  • 3 Sugar-Roasted Peach halves, quartered
  • 1/2 tsp. fresh oregano or winter savory leaves
  • 2 tsp. extra-virgin olive oil
  • 1 tsp. honey

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 85
  • Sodium (mg): 610
  • Carbohydrates (g): 30
  • Fiber (g): 4
  • Protein (g): 25

Preparation

  • Position the Burrata in the center of a large plate and carefully slice down the center of the outer skin (don’t slice all the way through the cheese) to reveal the cheese’s creamy interior. Season lightly with salt. Arrange the toast and peaches around the Burrata, and then sprinkle the cheese with the oregano or savory. Drizzle the cheese, toast, and peaches with the oil and honey, and serve.
Read Reviews (1)
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Related

Reviews

Rate or Review

Reviews

  • AntoinetteH | 08/29/2012

    This was absolutely delicious. I have made it three times and it was a hit each time. Made without the bacon, it is still delicious and a little less calorie laden. Make this - you won't regret it.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today and get the latest from Fine Cooking plus special offers

Site Links

Taunton Network

© 2018 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - June/July 2018

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?