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Burrata with Roasted Peaches, Tomatoes, and Summer Truffle
4
Servings
20
Preparation (min.)
8
Cooking (min.)
Ingredients
- 2 burratas of 125 g
- 4 ripe but firm yellow peaches
- 250 g of red and yellow cherry tomatoes
- 25 to 30 g of fresh summer truffle
- 80 g of arugula
- 40 g of hazelnuts
- A few fresh basil leaves
- 3 tablespoons of extra virgin olive oil - Plantin
- 1 tablespoon of balsamic cream - Plantin
- Fleur de sel
- Freshly ground black pepper
Burrata with Roasted Peaches, Tomatoes, and Summer Truffle
Fresh, colorful, and generous, this recipe combines the creaminess of burrata with the slightly caramelized sweetness of roasted peaches and the freshness of cherry tomatoes. Arugula, basil, and toasted hazelnuts add character and crunch, while thin slices of summer truffle enhance the dish with their delicate nutty notes. A summery, gourmet, and refined plate, perfect for enjoying the last beautiful days.
Cook this recipe with Plantin products
Preparation
Prepare the Peaches
Wash the peaches, cut them in half, and remove the pits. Then slice them into wedges.
Roast the Peaches
Heat a pan with a drizzle of olive oil. Place the peach wedges in the pan and roast for a few minutes on each side until they are lightly golden and caramelized. They should remain firm.
Prepare the Tomatoes
Wash the cherry tomatoes, then cut them in half. Season them with a bit of olive oil, fleur de sel, and a few turns of the pepper mill.
Toast the Hazelnuts
Toast the hazelnuts in a dry pan for a few minutes. Let them cool, then roughly chop them.
Assemble the Salad
Distribute the arugula on the plates. Add the roasted peach wedges, cherry tomatoes, and toasted hazelnuts.
Add the Burrata
Gently place half a burrata in the center of each plate, then slightly open it to reveal its creamy center.
Add the Summer Truffle
Carefully brush the summer truffle, then slice it thinly using a truffle mandoline. Distribute the slices over the burrata and the still-warm peaches.
Finalize the Presentation
Add a few basil leaves, a drizzle of olive oil, some touches of balsamic cream, fleur de sel, and pepper. Serve immediately.
Plantin Chef’s tip(s)
- Can this recipe be prepared in advance?
- You can prepare the peaches, tomatoes, and hazelnuts in advance. However, add the burrata, fresh herbs, and summer truffle only at the time of plating.
- What amount of summer truffle should be planned per person?
- Count on about 5 to 8 grams of fresh summer truffle per person for a delicate and balanced flavor.
- Can peaches be replaced?
- Yes, nectarines or apricots also pair very well with burrata and summer truffle.
- How to roast peaches without softening them?
- Choose ripe but still firm fruits and cook them quickly in a very hot pan.
- Which burrata to choose?
- Opt for a very fresh, creamy, and high-quality burrata, as its sweetness will enhance the delicate aromas of the summer truffle.
