Category: Starters

Summer Burrata with roasted peaches, sherry reduction, and toasted pine nuts

Name: Summer Burrata with roasted peaches, sherry reduction, and toasted pine nuts
Prep time: 20 min
Cook time: 25 min
Yield: 6 servings
Ingredients: 2 large Beefsteak tomatoes; 3 peaches (cut into wedges); 2 balls of Burrata (200g each); 2 tbsp of honey; 30 g of pine nuts; 3 tbsp of garlic-infused olive oil; 1 handful of fresh basil leaves; 150 ml sherry vinegar + 1 tbsp of honey (for the reduction); 1 pinch of salt & pepper

Serves

Prep

20 min

Cook

25 min

Gluten-freeVegetarian

Summer Burrata with roasted peaches, sherry reduction, and toasted pine nuts

The full card — timings, equipment, make-ahead and Mona’s notes — is part of the club

Ingredients

2large Beefsteak tomatoes
3peaches (cut into wedges)
2balls of Burrata (200g each)
2 tbspof honey
30 gof pine nuts
3 tbspof garlic-infused olive oil
1 handfulof fresh basil leaves
150 mlsherry vinegar + 1 tbsp of honey (for the reduction)
1 pinchof salt & pepper

Per serving

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About this dish

This refreshing sweet and savory blend combines the creaminess of burrata with the sweetness of honey-roasted peaches and the vibrancy of beefsteak tomatoes, all enhanced by a sherry vinegar reduction and lightly toasted pine nuts. Burrata provides quality protein as well as calcium to support bone and muscle health, while tomatoes and peaches supply dietary fiber that aids digestion and protective antioxidants like vitamin C and lycopene. Finally, pine nuts contribute heart-healthy fatty acids, minerals, and plant-based protein, making this dish a nourishing and balanced preparation.

Method

5 steps

Sherry Vinegar Reduction: In a small saucepan, combine the sherry vinegar and honey. Simmer over low-medium heat for about 10 minutes until reduced to a syrupy consistency that coats the back of a spoon. Set aside to cool.

4 steps

The rest of this recipe is for Mona Spice Club members.

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Pictures

1 photo

Summer Burrata with roasted peaches, sherry reduction, and toasted pine nuts — photo 2