Every fruit has its ultimate cheese companion, the dairy pairing that amplifies the fruit’s inherent amazingness and sets its flavors off to new levels. There’s watermelon and feta, strawberries and goat cheese, tomatoes and mozzarella. For summer peaches, especially locally grown, juicy Pennsylvania peaches, its cheese BFF is burrata, an Italian cow milk cheese made from mozzarella and cream.
From the outside, burrata looks like a regular ball of fresh mozz, but break it open to find an oozy mixture of stracciatella and cream, a luscious, divine texture that makes your heart race a little bit faster. In PA, we find homemade burrata at DiBruno Bros. in the Greater Philly area, Caputo Brothers Creamery in York County and Chantal’s Cheese Shop in Pittsburgh.
This tasty flatbread calls for grilled peaches (using a grill pan is fine, if you don’t want to fire up the backyard grill), which adds a serious edge of smoky depth to their floral sweetness. Pair those with local burrata, paper-thin prosciutto, peppery arugula and a balsamic glaze, all atop pillowy soft grilled naan bread, for a plate bursting with seasonal flavors.
Watch our video for the technique, then head here for the full recipe for Grilled PA Peach Burrata Flatbread!
- Video and photo: Dish Works
