Name: Peach & Balsamic Compote
Cuisine: Italian
Ingredients: 3 large ripe peaches (about 3 cups chopped); ¼ cup granulated sugar; 2 tablespoons balsamic glaze or balsamic vinegar; ¼ teaspoon salt

Burrata with Heirloom Tomatoes

Print Recipe

This is a classic. Serve it with grilled bread and olives for a light appetizer. Pairs well with any dry red wine, such as chianti or merlot.

Author: Lori Scheckler, DiBruno Brothers Inc.

Ingredients

Scale

1 pound of tomatoes, cut into bite sized pieces (or about 2 cups halved cherry tomatoes)
8 large basil leaves
¾ cup balsamic vinegar
3 – 4 tablespoons extra virgin olive oil
2 garlic cloves
Sea salt and finely crushed pepper
2 – 3 mini burrata
1 loaf of rustic Italian bread

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Instructions

Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil. Just heat the olive oil in a frying pan over medium heat for about a minute, then add the minced garlic. You don’t want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner. Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on plates and slice the burrata vertically in half. Arrange the burrata on top of the tomatoes.
Serve with thick grilled bread.

Find it online: https://www.weaversorchard.com/european-meats-cheeses/