Balsamic Elderberry Fig with Burrata and Grilled Peaches

Balsamic Elderberry Fig with Burrata and Grilled Peaches

Serves 4-6

Ingredients:

  • 8 oz fresh Burrata
  • 4 fresh peaches, skin on
  • 1 tbsp butter (if in grill pan)
  • 1 tsp brown sugar
  • 4 c Arugula
  • ¼ c roasted pine nuts
  • 1/3 c Wellington Made Balsamic Elderberry Fig Drizzle
  • ¼ c Olive oil
  • French Bread cut on diagonal in ½ “ slices

Directions:

  1. Melt butter in grill pan
  2. Toss quartered peaches in brown sugar and add to heated pan
  3. Grill peaches on each side to have nice char marks and make sure they have softened
  4. Meanwhile, place Buratta on a platter on top of washed arugula
  5. Grill French Bread slices
  6. Place cooked peaches around Buratta.
  7. Drizzle Olive oil over Buratta and Arugula
  8. Drizzle Balsamic over peaches and the rim of the platter
  9. Dress with pine nuts and garnish with sprigs of either fresh Mint or Basil

Serve with French Bread

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