This appetizer has it all with creamy burrata, crunchy sourdough, spicy Harissa Olive Oil, zesty pistachio mint pesto, and a pop of sweetness from Elderflower Balsamic grilled peaches. Easy to prepare in advance and assemble for a dinner party or enjoy with a simple salad anytime!
Burrata with Pistachio Mint Pesto, Grilled Peaches, Harissa and Elderflower
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Quarter fresh peaches and toss in 1 Tbsp. of the Harissa Olive Oil and Elderflower White Balsamic.
Grill peaches on preheated BBQ over medium-high heat for about 3 minutes per side or until evenly grilled.
Slice and toast sourdough.
To assemble, add pesto to the center of the plate, top with pistachios, scatter sliced peaches, add burrata, drizzle with remaining Harissa Olive Oil and scatter fresh mint leaves.
Mild burrata cheese is the perfect base for a variety of flavour combinations.
Try this recipe with your favourite chimichurri sauce, Chipotle Olive Oil, Mango Balsamic and sliced tomatoes. Or, keep it simple with our Milanese Gremolata Olive Oil and flaky Applewood Sea Salt topped on the burrata and serve with freshly toasted bread.