This is the kind of dish you eat slowly, savoring each seasonal bite. Luscious but light, a celebration of ephemeral ingredients. Serve it with grilled bread, a glass of rosé, and the kind of company that appreciates beauty in all its fleeting forms.
SHOPPING LIST:
1 ripe peach
1 cup fresh sweet peas (blanched briefly )
1 ball fresh burrata
1 teaspoon Bella Cucina Mint & Pistachio Pesto
2 Tablespoons Bella Cucina Aromatic Lemon Oil
Small handful of pea shoots or micro greens
Pinch of Bella Cucina Calendula & Chive Salt
PREPARATION:
Cut the peaches in half and remove the stones.
Place the burrata on a shallow serving plate or bowl. Tear it open gently to allow the creamy center to spill slightly. Dollop the pesto on the center of the cheese.
Slice the peaches into small wedges then place them around the burrata. Scatter on the sweet peas and greens. Top with the lemon oil and finish with the salt.
Serves 2-4 as a light appetizer or lunch salad.
VARIATION: Serve with grilled shrimp and/or thin slices of prosciutto