This is for the afternoon when the sun is too loud, the fruit is softening on the counter, and you want something that feels like an actual meal without turning the oven on.
Cheese and fruit are perfectly fine on their own, but they can be a bit too polite. Crispy Chili Oil breaks up the sweet cream with heat, smoke, and a slight vinegar lift, so the plate tastes like dinner instead of a dessert that lost its way.
- Time: 15 minutes
- Serves: 2
- Difficulty: Easy
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Sauce: Crispy Chili Oil
The cold, sweet cream of the cheese needs a contrast. The hot, smoky oil provides it, while the grilled fruit brings enough char to keep the plate grounded.
Ingredients
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1.5–2 tbsp Crispy Chili Oil
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2 ripe yellow peaches, halved and pitted
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1 ball of fresh Burrata cheese (at room temperature)
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1 tsp white balsamic vinegar
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1 tsp olive oil (for brushing)
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Handful of fresh basil leaves
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1 tbsp pistachios, coarsely chopped
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A pinch of flaky sea salt
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Crusty bread, for serving
Method
- Sear the fruit: Heat a grill pan over high heat until hot. Brush the cut sides of the peaches with a little olive oil and press them onto the pan. Leave them alone for 3 to 4 minutes until dark grill marks form and the fruit softens.
- Assemble the plate: Arrange the warm peaches on a shallow plate. Nestle the Burrata in the middle and tear the top open with a knife so the creamy center spills out.
- Add the oil: Stir the jar of Crispy Chili Oil thoroughly to wake up the sediment, then spoon it generously over the open cheese and warm fruit.
- Finish: Drizzle the white balsamic vinegar around the plate. Scatter the pistachios, torn basil leaves, and flaky sea salt over everything.
- Serve: Bring the bread to the table immediately before the cheese cools down.
Pro Tips
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The temperature tip: Let the Burrata sit on the counter for 20 minutes before serving. Cold cheese stays stiff; room-temperature cheese runs properly.
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The seasonal tip: If peaches are out of season or stubborn, ripe plums or thick slices of heirloom tomatoes do the exact same job.
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The product tip: Dig deep into the bottom of the jar. You want the heavy, crunchy sediment to contrast with the soft cheese, not just the smooth red oil.