The Best Burrata with Roasted Peaches & Herbed Brown Butter

The Elegant Appetizer That Celebrates Summer’s Best

One of the greatest joys of living in Marrakesh during the late summer is a trip to the local market, where the air is heavy with the scent of spices and sun-ripened fruit. Mountains of fragrant peaches and jewel-toned tomatoes sit side-by-side, practically begging to be brought home. It’s a beautiful reminder that the simplest ingredients, when they are at their absolute peak, can create the most spectacular meals. What if you could capture that perfect, fleeting moment of summer’s sweetness and transform it into an appetizer that is both incredibly simple and stunningly elegant? This recipe for Burrata with Roasted Peaches and a nutty, herbed brown butter is the answer. It’s a show-stopping dish that will make any meal feel like a special occasion.

Your Ingredient List for a Taste of Late Summer

This recipe is a masterclass in balancing sweet, savory, creamy, and acidic notes. It uses the best of the season’s produce and elevates it with a sophisticated yet simple brown butter vinaigrette.

this now & bake later ❤️

Timing: A Restaurant-Quality Appetizer in 30 Minutes

This dish looks and tastes incredibly gourmet, but it comes together with surprising speed, making it perfect for easy entertaining.

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: Approximately 30 minutes

A recent trend report from a leading food publication shows that searches for “elegant appetizers” are up by 50% as more people entertain at home. This Burrata with Roasted Peaches recipe delivers a stunning, restaurant-quality presentation in just 30 minutes, proving that “elegant” doesn’t have to mean “complicated.”

Step 1: Roast the Peaches and Tomatoes

First, preheat your oven to a hot 450°F (232°C). On a rimmed baking sheet or in a large baking dish, combine the sliced peaches and half of the cherry tomatoes. Drizzle generously with olive oil or add a few pats of butter. Drizzle with the honey, and sprinkle with the fresh thyme leaves, a good pinch of salt, black pepper, and chili flakes. Toss gently to coat everything. Roast for 15-20 minutes, until the tomatoes begin to burst and the peaches are soft and slightly caramelized.

Step 2: The Magic of Herbed Brown Butter

While the fruit is roasting, make the vinaigrette. This is where the magic happens. In a small skillet, melt the salted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then subsides, and you see little golden-brown specks forming at the bottom. It will smell incredibly nutty and fragrant. This should take about 5 minutes—watch it closely so it doesn’t burn! Immediately remove the pan from the heat. Add the chopped shallot, rosemary, and thyme to the hot butter. They will sizzle and release their incredible aroma. Let them sit for a minute, then whisk in the balsamic vinegar, another pinch of salt, pepper, and chili flakes.

Step 3: Arrange the Cheeses and Roasted Fruit

This dish is all about the presentation. On a large, shallow platter or in a bowl, arrange the room temperature burrata and fresh mozzarella. A pro-tip: letting the cheese come to room temperature for about 30 minutes before serving vastly improves its texture and flavor, making it softer and creamier. When the peaches and tomatoes are done roasting, spoon them, along with all their delicious juices, over and around the cheese.

Step 4: Drizzle, Garnish, and Serve

Scatter the remaining fresh cherry tomatoes around the platter. This adds a wonderful contrast of cooked and fresh flavors. Just before serving, pour the warm, fragrant herbed brown butter vinaigrette all over the cheese and fruit. Garnish generously with the fresh basil leaves. Serve immediately with slices of warm, toasted crusty bread for scooping.

A Look at the Nutritional Side

This is an indulgent appetizer, perfect for sharing. The nutritional profile is rich in healthy fats from the cheese and butter. Here is an approximate breakdown for one serving, assuming the recipe serves 6 as an appetizer.

• Calories: Approximately 400-450 kcal
• Fat: 35g
• Carbohydrates: 18g
• Sugar: 15g
• Protein: 15g

Healthier Alternatives & Fun Variations

While this dish is a celebration of indulgence, you can make a few adjustments.

• Lighter Vinaigrette: Reduce the butter to 3 tablespoons and whisk in 3 tablespoons of a high-quality extra-virgin olive oil at the end for a lighter, but still flavorful, dressing.
• Go All-In on Burrata: To reduce some of the fat and calories, you can omit the fresh mozzarella and use 12-16 ounces of burrata as the sole star.
• Make it a Meal: Turn this appetizer into a stunning summer salad by arranging everything over a bed of fresh arugula. The peppery greens are a perfect complement to the sweet fruit and rich cheese.
• Add Prosciutto: For a salty, savory kick, drape a few thin slices of prosciutto over the platter just before serving.

Creative Serving Suggestions

This dish is designed for communal, joyful eating.

• The Ultimate Dinner Party Starter: This is the perfect first course for a summer dinner party. It’s visually stunning and requires very little last-minute work.
• A Luxurious Light Lunch: Enjoy a smaller portion with a generous side of toasted bread for a truly satisfying and elegant lunch.
• The Star of a Grazing Board: Place this platter in the center of a larger appetizer spread with cured meats, olives, and nuts for a “wow” factor.
• Perfect Pairing: This dish pairs beautifully with a crisp, dry rosé wine or a chilled Sauvignon Blanc.

Common Mistakes to Avoid for a Perfect Platter

A few simple tips will ensure your dish is a showstopper every time.

1. Burning the Butter. There is a fine line between nutty brown butter and bitter burnt butter. Stay by the stove, watch for the golden-brown bits, and trust your nose. The moment it smells nutty, take it off the heat.
2. Using Cold Cheese. Serving burrata cold is a culinary crime! The luscious, creamy center will be firm and muted in flavor. Let it sit at room temperature for at least 30 minutes before serving.
3. Using Underripe, Hard Fruit. This recipe relies on the natural sweetness and juiciness of peak-season peaches and tomatoes. Using hard, flavorless fruit will result in a disappointing dish.
4. Dressing Too Early. Assemble the dish just before your guests arrive, but pour the warm vinaigrette over the top right before serving. This ensures the butter is fragrant and warm, and the fresh basil doesn’t wilt.

Storing Tips for a Dish Best Enjoyed Fresh

This is truly a dish that is meant to be made and eaten fresh for the best experience.

• Best Eaten Immediately: The combination of warm roasted fruit, room temperature creamy cheese, and fresh herbs is at its absolute peak the moment it is assembled.
• Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The texture will change—the burrata will firm up, and the basil will wilt—but the flavors will still be delicious. You can enjoy the leftovers cold or let them sit at room temperature for 20-30 minutes before eating.

The Perfect Celebration of Summer on a Plate

This recipe for Burrata with Roasted Peaches is more than an appetizer; it’s a celebration of the season. The harmony of sweet, juicy roasted fruit, impossibly creamy burrata, and a rich, nutty herbed brown butter vinaigrette creates a dish that is both simple and profoundly delicious. It’s an elegant, impressive, and surprisingly easy way to capture the very best of late summer’s bounty.

We invite you to celebrate the season’s end with this stunning dish! Let us know how it turns out in the comments below. For more elegant and easy entertaining recipes, be sure to subscribe.

FAQs: Your Burrata Questions Answered

Q1: What exactly is burrata, and how is it different from fresh mozzarella?

Burrata is a true delicacy! It’s a fresh Italian cheese that consists of a solid outer shell made from mozzarella, which is filled with a soft, stringy curd (stracciatella) and fresh cream. When you cut it open, the creamy center spills out. Fresh mozzarella, on the other hand, is solid all the way through.

Q2: I can’t find burrata. What’s a good substitute?

If you can’t find burrata, the best substitute is to use all high-quality, fresh mozzarella. Look for the kind packed in water. While you’ll miss the creamy center, the combination of flavors with the roasted fruit and brown butter will still be absolutely delicious.

Q3: Do I have to use fresh herbs?

For this recipe, yes, fresh herbs make all the difference. Dried rosemary and thyme will not provide the same aromatic quality in the brown butter, and dried basil is not a suitable substitute for the fresh leaves at the end.

Q4: Can I make this on the grill instead of in the oven?

Absolutely! Grilling the peaches and tomatoes will add a wonderful, smoky flavor. Halve the peaches and leave the tomatoes whole. Toss them in the oil and honey mixture and grill them over medium heat until they are soft and have beautiful grill marks.

Q5: What are the best kind of peaches to use for this recipe?

The best peaches are simply the ones that are perfectly ripe! Look for peaches that are fragrant and give slightly to gentle pressure. Freestone varieties (where the pit easily pulls away from the flesh) like Yellow or White peaches are generally the easiest to slice for this dish.

The Best Burrata with Roasted Peaches & Herbed Brown Butter

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• Author: Evelyn Marcella Rivera
• Total Time: 30 minutes
• Yield: 6 appetizer servings 1x

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Description

Your Ingredient List for a Taste of Late Summer. Sweet roasted peaches and tomatoes meet creamy burrata and mozzarella, all finished with a warm herbed brown butter vinaigrette and fresh basil. An elegant appetizer ready in about 30 minutes.

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Ingredients

Units USM Scale 1x2x3x

For the Roasted Fruit Base

• 3 cups cherry tomatoes (sweet; roast for concentrated flavor)
• 2–3 ripe peaches, cut into wedges (ripe but firm)
• olive oil or butter (a generous drizzle for roasting)
• 3 Tbsp honey (floral sweetness)
• 1–2 Tbsp fresh thyme leaves
• salt, black pepper, and chili flakes (to season and add warmth)

For the Creamy Cheeses

• 8 oz burrata cheese, room temperature (creamy center; the star)
• 8 oz fresh mozzarella, room temperature (pearls or slices)

For the Herbed Brown Butter Vinaigrette

• 6 Tbsp salted butter (brown until nutty and fragrant)
• 1 shallot, finely chopped
• 1 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh thyme, chopped
• 1/4 cup peach or white balsamic vinegar (for bright acidity)
• salt, black pepper, chili flakes (to taste)

For Serving

• 1 cup fresh basil leaves (plus more for garnish)
• crusty bread, toasted (for scooping and serving)

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Instructions

1. Roast fruit: Preheat oven to 450°F (232°C). On a baking sheet, combine peach wedges and half the cherry tomatoes with olive oil/butter, honey, thyme, salt, pepper, and chili flakes. Toss to coat and roast 15–20 minutes, until tomatoes burst and peaches caramelize.
2. Make herbed brown butter: In a small skillet over medium heat, melt butter and cook until foamy with brown specks and a nutty aroma (about 5 minutes). Remove from heat; stir in chopped shallot, rosemary, and thyme. Whisk in balsamic vinegar; season with salt, pepper, and chili flakes.
3. Arrange cheeses & fruit: On a large platter, place room-temperature burrata and mozzarella. Spoon roasted peaches and tomatoes with their juices over and around the cheese. Add remaining fresh cherry tomatoes for contrast.
4. Drizzle & serve: Pour warm herbed brown butter vinaigrette over the platter. Garnish with fresh basil and serve immediately with toasted crusty bread.

Notes

Pro tip: Let burrata and mozzarella sit at room temperature for ~30 minutes before serving for the creamiest texture. Try nectarines or plums as a peach swap, and adjust chili heat to taste.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Cuisine: Italian-Inspired

Nutrition

• Calories: 430
• Sugar: 15
• Fat: 35
• Carbohydrates: 18
• Protein: 15