Burrata with Grilled Peaches and Confit Tomatoes

Burrata with Grilled Peaches and Confit Tomatoes

  • Preparation 15 min
  • Cooking 10 min
  • Marinating 15 min
  • Servings 4
  • Végétarien
  • Sans noix
  • Sans oeufs



  • Confit Tomatoes

    • 2 cups (280 g) cherry tomatoes, halved
    • 2 tbsp (30 ml) olive oil
    • 2 tbsp (30 ml) balsamic vinegar (white balsamic, if possible)
    • 2 tsp (10 ml) honey
    • ½ tsp salt
    • ¼ tsp Espelette pepper
  • Burrata

    • 2 large peaches, pitted and cut into 8 wedges each
    • 3 tbsp (45 ml) olive oil
    • 1 burrata (½ lb/225 g), drained and at room temperature
    • 1 tbsp (15 ml) honey
    • Basil leaves, to taste
    • Fleur de sel, to taste
    • Toasted bread, to taste


  • Confit Tomatoes

  • Burrata

Note from Ricardo

To toast the bread, cover one side of the bread with olive oil and a sprinkling of salt. Grill the oiled side of the bread for 2 to 3 minutes over medium heat. Drizzle the non-grilled side of the bread with oil, flip the bread over with tongs, and continue grilling until nicely toasted.

Personal Note

To help you with this recipe

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