Lately, Sunday afternoons in our house have been a little sad, since they now involve Rob packing his bag and getting ready to head to the airport for another week of work. Most of the time I just lay low with Ender and we watch a lot of episodes of Friends while I eat an early dinner on the couch, but a couple of weekends ago I decided to host a little Sunday afternoon tapas party, so I got up early and made a bunch of food for a few of our friends.
I've always loved entertaining and I think that over the years I've gotten pretty good at it--the secret is preparing ahead and choosing a few dishes that are super quick to throw together. Scroll down to check out my peach and basil salad topped with burrata recipe, and make sure you visit the La Crema blog for the rest of my menu:
Peach and Basil Salad with Burrata
- 2-3 large peaches, diced
- 4-5 fresh basil leaves, rolled up and cut into ribbons
- 1 ball of Burrata cheese
- A drizzle of olive oil
- Salt and pepper, to taste
- In a medium-sized bowl, toss peaches and basil together.
- Top with Burrata and a drizzle of olive oil. Season with salt and pepper.
- Just before serving, gently tear apart the ball of Burrata and toss everything together.
I love peaches in the summer and with a little fresh basil they are so interesting and delicious! This was my first time experimenting with Burrata so if you haven't had it yet, don't be intimidated! It's basically just a ball of mozzarella filled with creamier mozzarella. I thought the consistency would be more like cheese curds, but it's more like a creamy sauce. Really delicious and kind of special on a summer salad. We served it with La Crema's Monterey Pinot Gris and it was fantastic.