Grilled Peaches and Burrata



This dessert was inspired by a plate; I’ve heard of this happening with chefs and thought it was weird, until now. I had discovered an amazing, apparently well known to everyone else, ceramic store near me called Heath. Their plates are beautiful, I would buy out the whole store if I had the money. One plate in particular, a cobalt-blue glazed plate in various sizes, caught my eye. The small dessert plate was especially appealing to me and I knew I wanted to shoot it with some sort of dessert. I filed it away in the back of my mind.

I volunteered for a Taste of the Nation event to benefit No Kid Hungry this summer. One of the unexpected perks of volunteering was an hour-long break to roam around and taste food. With many of the top restaurants and chefs present from LA, I had a ton of taste bud-dazzling food that day. The one that stood out the most was a dessert from Cliff’s Edge restaurant, with poached peaches and salted burrata drizzled with olive oil. I totally went back for seconds and maybe thirds, I can’t remember. Then it clicked. Cobalt blue plate, dark yellow peaches and white burrata made the perfect color combination for a food image.

Burrata, a creamy version of mozzarella with an outer shell of pure mozzarella and a soft interior of mozzarella and cream, giving it a smooth buttery flavor,  means ‘buttered’ in Italian. It is the perfect either/or for savory/sweet.


In this case, I decided to go a different way than the one I had at the Taste of the Nation event. Instead of poaching the peaches I decided to grill them, partly to bring out a darker peach color and partly because all the cool kids are grilling fruits these days. I also left the burrata alone, instead of salting it, because I wanted to drizzle it with honey rather than olive oil.

I have to admit, this was created with the image in mind first and taste coming in second. That being said, it’s pretty damn good.

Click here to get the full recipe>>


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