Ingredients
Scale
- 4 medium ripe peaches (halved and pitted)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 8 ounces burrata cheese
- 1 cup fresh basil leaves
- 1/2 cup pine nuts (toasted)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil (for pesto)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Cut the peaches in half and remove the pits. Place them cut-side up on the baking sheet.
- Drizzle the peaches with olive oil and sprinkle with salt and pepper. Roast for about 15-20 minutes, until they’re tender and caramelized.
- While the peaches are roasting, prepare the pesto. In a food processor, combine basil, pine nuts, Parmesan, garlic, lemon juice, and olive oil. Blend until smooth. Adjust seasoning with salt and pepper.
- Once the peaches are done, remove them from the oven and let them cool slightly.
- To assemble the salad, place the roasted peaches on a serving platter. Tear the burrata into pieces and arrange it among the peaches.
- Drizzle the pesto over the salad and finish with extra pine nuts for crunch. Serve immediately and enjoy the burst of flavors!
- Prep Time: 15
- Cook Time: 20