Baked Peaches Burrata Balsamic

How to Make Baked Peaches Burrata Balsamic

1. 1

   Step 1: Preheat and prepare peaches

   Heat the oven to 425°F (220°C). Line a baking sheet with parchment. Brush the cut sides of the peaches with 1 1/2 tablespoons olive oil and drizzle the honey over the cut faces, then sprinkle with half the kosher salt. Arrange peaches cut-side up on the sheet.

   For this step

   • 4 medium peachesRipe peaches, halved and pitted
   • 1 tbspHoney
   • 1/2 tspKosher salt
   
2. 2

   Step 2: Roast peaches

   Roast peaches in the preheated oven until caramelized and tender, about 12–15 minutes depending on ripeness. Remove from oven and let cool slightly while you finish the other elements.
   
3. 3

   Step 3: Toast the nuts

   While peaches roast, warm a small dry skillet over medium heat and toast the chopped walnuts or pistachios, stirring, until fragrant and lightly browned, 3–4 minutes. Transfer to a bowl to cool so they don't continue to cook in the hot pan.

   For this step

   • 1/3 cup choppedToasted walnuts or pistachios, roughly chopped
   
4. 4

   Step 4: Assemble the salad

   Toss the mixed baby greens with the remaining 1/2 tablespoon olive oil and a light pinch of salt. Arrange greens on a platter or individual plates, top with the halved roasted peaches (cut sides up), tear the burrata into rustic pieces and nestle them among the peaches. Scatter the toasted nuts and basil over the top, finish with a generous drizzle of aged balsamic glaze and a few grinds of black pepper.

   For this step

   • 2 balls (about 8 oz/225g)Fresh burrata
   • 5 ozMixed baby greens (arugula, baby spinach or mix)
   • 3 tbspAged balsamic glaze or reduced balsamic
   • 1/3 cup chiffonadeFresh basil, chiffonade
   • 1/4 tspFreshly ground black pepper
   
5. 5

   Step 5: Serve immediately

   Serve right away so the burrata is creamy and the peaches are still warm — this contrast is part of what makes the dish special. This recipe serves 4 as a side salad; if serving as a light main, divide into 2 portions.
   

1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment. Brush the cut sides of the peaches with 1 1/2 tablespoons olive oil and drizzle the honey over the cut faces, then sprinkle with half the kosher salt. Arrange peaches cut-side up on the sheet.
2. Roast peaches in the preheated oven until caramelized and tender, about 12–15 minutes depending on ripeness. Remove from oven and let cool slightly while you finish the other elements.
3. While peaches roast, warm a small dry skillet over medium heat and toast the chopped walnuts or pistachios, stirring, until fragrant and lightly browned, 3–4 minutes. Transfer to a bowl to cool so they don't continue to cook in the hot pan.
4. Toss the mixed baby greens with the remaining 1/2 tablespoon olive oil and a light pinch of salt. Arrange greens on a platter or individual plates, top with the halved roasted peaches (cut sides up), tear the burrata into rustic pieces and nestle them among the peaches. Scatter the toasted nuts and basil over the top, finish with a generous drizzle of aged balsamic glaze and a few grinds of black pepper.
5. Serve right away so the burrata is creamy and the peaches are still warm — this contrast is part of what makes the dish special. This recipe serves 4 as a side salad; if serving as a light main, divide into 2 portions.