![]() ![]() Set it out with lots of crostini for guests to pile with cheese and fruit! This burrata recipe is one of my favorite summer appetizers. Then, dig in, scooping up a little of the cheese with every bite! Serve with good crusty bread – I like baguette or sourdough. Pile everything onto a platter with the burrata in the center, and drizzle generously with the lemon-thyme oil. Sea salt – Don’t skimp on this! The saltiness will really highlight the herbal, sweet, and savory notes of this dish.Toasted crushed pistachios – They add a delightful, nutty crunch.Fresh herbs – I garnished mine with basil and thyme, but mint or oregano would be nice additions too.Cherries and/or currants – These guys aren’t totally necessary, but they’re a pretty, tart contrast to the sweet peaches and tomatoes.Peaches – Look for ripe, yet still firm fruits that will hold their shape when sliced.Fresh tomatoes – A mix of colors and sizes makes this burrata salad extra fun.Burrata, of course! I use one ball, but feel free to scale this recipe up if you’re serving a crowd.This recipe is all about the fruits & veggies, so use the best ones you can find! Here’s what you need: Strain out the thyme, garlic, and lemon before you drizzle it over the salad.Īlong with the infused oil, I pair the burrata with a market haul of summer produce. Warm it over your stove, and then let it steep while you prep the other recipe components. It’s easy to make – just combine 1/2 cup olive oil with a smashed garlic clove, 4 sprigs of thyme, and the rind of 1 lemon, peeled into strips. It has a light, lemon-thyme flavor that lets the creamy burrata and fresh produce shine. Instead of whisking together a dressing, I make a simple infused oil for this recipe. ![]() It pairs well with both sweet and savory flavors, so I made this recipe with a jumble of stone fruit, tomatoes, and fresh herbs. You can find burrata in speciality cheese shops or most grocery stores with a good cheese section. In fact, each ball is a pouch of fresh mozzarella filled with rich, fresh cream. In the store, it looks a lot like fresh mozzarella, because it comes in balls. It’s a fresh Italian cheese made from cow’s milk. If you’ve never heard of burrata, you’re in for a treat. ![]() It’ll be my go-to appetizer for the rest of the summer, and I hope you love it too! What is burrata? It’s sweet, herbaceous, and easy to make, with the perfect balance of fresh and rich components. The final result is one of our new favorites around here. Because the creamy cheese is such a simple, rich accent for summer produce, I couldn’t resist making a burrata recipe of my own. Lately, I’ve seen burrata popping up all over restaurant menus in Chicago. Because summer fruits, veggies, and herbs are such powerhouse ingredients, it only takes a little something extra – maybe a drizzle of olive oil and a sprinkle of salt – to make an insanely delicious dish. Season the cauliflower with the same ingredients you would the chicken the roast until cooked through.Over the years, I’ve written a lot about how the best summer recipes are simple ones (see here, here, or here). The chicken can be substituted with shrimp/prawns or cauliflower if you want to keep this recipe vegetarian. The sauce can be made and refrigerated for up to a week before reheating and serving. The chicken can be marinated for up to 24 hours before cooking. ![]() Add the chicken and any resting juices then serve with fresh basil and Parmesan cheese. Add a splash of the pasta cooking water and toss to combine. Drain the pasta, reserving a cup of cooking water, and combine with the peri-peri sauce. Combine: Cook the pasta in salted water until al dente.Remove from the pan and allow to rest for 5 minutes. Cook the chicken: Cook the chicken in a large pan set over medium-high heat (you can also cook the chicken in a griddle pan or on a grill/barbecue/braai) for 5-7 minutes per side until cooked through and golden brown.Simmer gently while you cook the chicken and pasta. Pour the sauce into a saucepan and season to taste. Pour in water (or chicken stock) and blend until smooth. Remove from the oven then transfer to a blender. Place in the oven and allow to roast for 30 minutes until the vegetables are soft and starting to caramelize. Drizzle with olive oil and season with salt and pepper. Make the sauce: Combine the cherry tomatoes, peppers, onion, garlic cloves, chillies and thyme on a sheetpan.Allow to marinate for at least 30 minutes but up to 24 hours in the fridge. Marinate the chicken: Combine all the marinade ingredients then pour over the chicken.How to make creamy peri-peri chicken pasta Dried herbs: Oregano, rosemary and thyme.You can control the level of heat in the finished sauce by de-seeding the chillies or using less. 2 How to make creamy peri-peri chicken pastaįull recipe with amounts can be found in the recipe card below. ![]()
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