PEACHES AND TOMATOES WITH BURRATA

 

Recently I was visiting Electra and Glen came to visit her.  She had requested I make a peach cobbler, so Glen of course had some.  He said this tastes like Texas.  He now lives in Georgia and two weeks ago he sent us two boxes of Georgia peaches!  I don't ever remember having peaches that good.  We will have to order some ourselves next summer.  Our Fredericksburg peaches don't even begin to compare.  Eric also loves peaches, and we had bought summer tomatoes at Lou's farm stand in Luling so Eric made this appetizer for us.  It was pretty close to what I call moanable, but of course it was largely due to the wonderful peaches and tomatoes.  If you have access to either of them you will enjoy this dish.  It tastes like summer!!

1-1/2 lbs ripe but slightly firm peaches, halved and pitted

2 TB unsalted butter, melted

12 oz ripe tomatoes, cored and cut into 1/2" pieces

3/4 t table salt, divided

5 TB extra-virgin olive oil, divided

1 TB white wine vinegar

8 oz burrata cheese, room temperature

1/3 c chopped fresh basil

Toasted baguette or ciabatta slices for serving

Brush cut side of peaches with melted butter.  Turn all burners of gas grill to high; cover, and heat grill until hot about 15 minutes.  Leave primary burner on high and turn off other burners. Clean and oil cooking grate.  Arrange peaches cut side down on hotter side of grill and cook with lid closed until grill marks have formed, 5-7 minutes, moving peaches as needed to ensure even cooking.

Transfer peaches cut side up to 13x9" baking pan and cover loosely with foil.  Place pan on cooler side of grill.  Turn primary burner to medium; cover and cook until peaches are very tender and paring knife slips in and out with little resistance, 10-15 minutes.  When peaches are cool enough to handle, discard skins and let cool completely.

While peaches cool, toss tomatoes with 1/2 t salt and let drain in colander for 30 minutes.  Cut each peach half into 4 wedges and cut each wedge in half crosswise.

Whisk vinegar and remaining 1/2 t salt together in large bowl.  Whisking constantly, slowly drizzle in 1/4 c. oil.  Add peaches and tomatoes and toss gently to combine: transfer to shallow serving bowl or platter.  Place burrata on top of tomato mixture and drizzle with remaining 1 TB oil.  Season with pepper to taste and sprinkle with basil.  

Serve, breaking up burrata with spoon ad allowing creamy liquid to meld with dressing.  It can be eaten as a salad, but we enjoyed our grilled ciabatta slices oozing with this heavenly mixture.