By late August, a Georgia peach needs no help, only good company. Here it meets cream-hearted burrata set over a whisper of our Bella Royale marmellata, a drizzle of Acacia honey, and a finish of Citrus & Fennel Savory Salt. Ten minutes, no stove, and a platter that tastes like the last, sweetest stretch of summer.
SHOPPING LIST:
3 ripe Georgia peaches, cut into wedges
8 ounces fresh burrata
1 tablespoon June Taylor for Bella Cucina Bella Royale Marmellata
2 tablespoons Bella Cucina Organic Italian Acacia Honey
2 tablespoons Bella Cucina Organic California Extra Virgin Olive Oil
1/2 teaspoon Bella Cucina Citrus & Fennel Savory Salt
A handful of fresh basil leaves
Optional: a handful of arugula, a few toasted pistachios, warm bread for serving
PREPARATION:
Take the burrata out of the refrigerator 30 minutes ahead; it should be creamy, not cold.
Spread the marmellata in a thin layer across the bottom of a serving platter. Tear the burrata over it and arrange the peach wedges around and over the cheese, with the arugula tucked in if using.
Whisk the honey and olive oil together and drizzle over the platter. Finish with the savory salt, torn basil, and pistachios if using.
Serve right away, with warm bread to catch what the peaches leave behind. No stove, ten minutes, and the best of a Georgia August on one platter.
Serves 4 as a starter or a light lunch.