Burrata with Roasted Peaches, Hot Honey & Pistachio

15 minutes · Serves 2-4

a late-summer plate that gently welcomes the first hints of autumn

Ingredients

• For the peaches:
• 2 ripe peaches, halved and sliced
• 1 tbsp olive oil
• pinch flaky sea salt
• For the burrata:
• 2 burrata
• handful fresh basil leaves
• To finish:
• 2 tbsp hot honey
• 2 tbsp chopped pistachios
• freshly cracked black pepper
• flaky sea salt
• sourdough, toasted
• extra virgin olive oil

Method

1. Heat a grill pan or skillet over medium-high heat.
2. Brush the peaches lightly with olive oil and grill for 2-3 minutes per side until lightly caramelised.
3. Arrange the burrata on a large serving plate.
4. Scatter the warm peaches around the burrata.
5. Spoon over the hot honey and drizzle with olive oil.
6. Finish with pistachios, basil, black pepper and flaky sea salt.
7. Serve immediately with warm toasted sourdough.

Essy note: This is one of those recipes that feels effortless but looks beautifully generous on the table. The warm peaches and creamy burrata make the perfect bridge between late summer and early autumn.

Written by Esther

Esther is a photographer and storyteller, and the founder of Essy's Essentials - a seasonal home for stories, rituals, recipes and everyday luxuries.

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