One of our favorite dishes from last summer came from Jeffrey’s in Austin, TX.
They made an heirloom tomato and peach burrata dish that tasted just like summer on a plate.
Our inspired dish shines by leveraging farmers-market-fresh Texas peaches and ripe heirloom tomatoes.
This is our knock-off recipe, but to add some personal flare, we made a fresh basil pesto sauce using our brand new Ninja Blender.
Let us tell you once you make a homemade pesto, you’ll never need or want to buy prepackaged pesto again.
1/3 cup of pesto sauce (our homemade recipe is below)
1 ball of burrata cheese
1-2 peaches, sliced
2-3 Heirloom tomatoes, sliced
Fresh basil leaves
Salt and Pepper
First, we are going to start by making the pesto sauce that ties the dish together. Feel free to use store-bought pesto if you’d like.
2 cups packed fresh basil
2 cloves garlic
¼ cup toasted pine nuts
2/3 cup of extra virgin olive oil
Salt and pepper
Add the basil, garlic and pine nuts to a food processor and pulse until they are coarsely chopped.
Add the olive oil through the food processor while pulsing. Ta-da, it’s done! I
f you’re serving this on pasta, add in ½ grated parmesan cheese. For this recipe, though, we will just use the pesto without the added parmesan.
Now that you have your pesto, spoon some down on the base of a plate.
Add a ball of fresh burrata and then sliced peaches and tomatoes. Burrata is such a fun cheese to use in your appetizers. It features mozzarella cheese on the outside, while the inside is stracciatella and cream.
When you break into that amazing ball you get a delicious flow of spreadable cheese. It’s like butter but much, much better. Too good! Top the dish with some fresh basil and salt and pepper, it’s that easy.