A Note Before You Start
While you can make your own pesto, Caroline advises buying a good quality one from a farmer’s market as this will save you time in the kitchen. If you don’t have Maldon salt, any nice flaky sea salt will do here.
Ingredients
2 red heirloom tomatoes
2 peaches
1 round of burrata cheese
1/4 cup of good quality pesto (I get mine from a farm stand)
2 tablespoons of good quality olive oil (I typically use California Olive Ranch)
2 tablespoons of good quality balsamic glaze (I typically use Trader Joe’s)
A pinch of Maldon salt or flaky sea salt
Step 1: Cut your tomatoes and peaches into slices. Once both fruits are sliced, arrange on a platter by coordinating colors (red tomato, orange peach, repeat) until assembled.
Step 2: Take a spoon and fill between the empty gaps of the tomatoes and peaches with dollops of burrata.
Step 3: Take another spoon and fill between the empty gaps of the tomatoes, peaches, and burrata, with dollops of pesto.
Step 4: In a zig zag motion, drizzle the olive oil on top of the ingredients.
Step 5: In a zig zag motion, drizzle the balsamic glaze on top of the ingredients.
Step 6: Sprinkle a pinch of Maldon salt or flaky sea salt on top of the ingredients.
Preparation
Step 1: Cut your tomatoes and peaces into slices. Once both fruits are sliced, arrange on a platter by coordinating colors (red tomato, orange peach, repeat) until assembled.
Step 2: Take a spoon and fill between the empty gaps of the tomatoes and peaches with dollops of burrata.
Step 3: Take another spoon and fill between the empty gaps of the tomatoes, peaches, and burrata, with dollops of pesto.
Step 4: In a zig zag motion, drizzle the olive oil on top of the ingredients.
Step 5: In a zig zag motion, drizzle the balsamic glaze on top of the ingredients.
Step 6: Sprinkle a pinch of Maldon salt or flaky sea salt on top of the ingredients.
Summertime is the perfect time for this clever pairing!
RD