There are evenings when the doorbell is about to ring, the drinks are still warming up in the fridge, and the only thing on the counter is a bowl of fruit and a ball of burrata. This is one of those recipes. It takes about fifteen minutes start to finish, needs no oven for the plate itself, and looks like you planned it all week.
I’ve been on a simplicity kick lately. Smaller flower stems, fewer things on the table, recipes where one great ingredient gets to be the star. Late summer is perfect for that, because peaches are at their absolute best right now — mid-July through August — and a perfectly ripe one, deep orange with a blush-pink center, is one of the few foods I can’t stop thinking about.
Why this one works
This is one of those plates that barely feels like a recipe. No cooking, no fuss. You spread creamy burrata on a serving plate, tear it into messy little pockets, layer on sliced peaches, and finish with candied walnuts for crunch and a fast fig vinaigrette. That’s it. When the ingredients are this good, they don’t need much else.
The only real tip: let the burrata sit out at room temperature before serving. It gets extra creamy and spreads with almost no effort.
Ingredients
- Burrata cheese, 8–12 oz / 225–340 g, at room temperature
- 2–3 fresh peaches, sliced
- 2/3 cup / 160 g candied walnuts (recipe below)
- 1/4 cup / 60 ml fig preserves or fig jam
- 2 tbsp / 30 ml white balsamic vinegar or Champagne vinegar
- 2 tbsp / 30 ml olive oil
- Sea salt and black pepper
- 1 cup / 25 g baby basil leaves
For the candied walnuts: 3/4 cup / 100 g raw walnuts, 3 tbsp / 45 ml maple syrup, 1/4 tsp / 1 g cayenne pepper, 1 tsp / 5 ml maple syrup, and a sprinkle of flaky sea salt.
You don’t need any special tools. A pretty serving plate, a ceramic platter, a wooden board, or a shallow bowl is all you need.
5 simple steps
1. Make the candied walnuts first. Preheat your oven to 375°F / 190°C. Toss the walnuts with the 3 tablespoons of maple syrup and the cayenne, spread them on a parchment-lined baking sheet, and bake for 15 minutes, stirring twice, until golden and caramelized. While they’re still warm, toss them with the remaining teaspoon of maple syrup and a little flaky sea salt, then let them cool completely. Make a double batch if you can — they’re great on salads, over vanilla ice cream with warm dates, or straight from the jar.
2. Smash the burrata. Place the burrata on your plate and tear it, or lightly smash it with the back of a spoon. You don’t want it smooth — I love leaving lots of creamy pockets throughout. Season with black pepper.
3. Add the peaches and walnuts. Arrange the sliced peaches over the burrata and scatter the candied walnuts on top. Look for peaches that are fragrant and just slightly firm — the prettier the fruit, the prettier the plate.
4. Whisk the fig vinaigrette. Whisk together the fig preserves, vinegar, olive oil, a pinch of chili flakes, a pinch of sea salt, and black pepper until smooth. If you can’t find a persimmon-based vinegar (a US brand I’ve seen recommended), white balsamic or Champagne vinegar both work beautifully — they’re what I’d grab first in the UK anyway.
5. Finish and serve. Spoon the vinaigrette over the peaches and burrata just before serving — the peaches stay prettier and the burrata keeps its shape. Finish with the fresh basil, an extra drizzle of olive oil if you like, and a sprinkle of flaky sea salt.
Serving it to people
This is exactly the kind of plate I put out while everyone is still gathering and the drinks are being poured. Serve it with warm crostini, toasted sourdough, buttery crackers, or even pretzels. Add a bowl of marinated olives and some prosciutto, and you’ve got the easiest little spread in the book.
One more thing I’ve learned from hosting: I almost always serve appetizers on oversized plates or wooden boards. Everything feels a little more relaxed and abundant that way, and it makes a simple plate like this feel like an event.
Make it your own
- Swapped the basil for thyme, or used both. I like basil best, but thyme is lovely with the figs.
- No candied walnuts? A handful of plain toasted ones with a pinch of salt gets you 90% of the way.
- Out of season? A good jar of sliced peaches in syrup works in a pinch, though fresh peaches in August are a different thing entirely.
Simple food can be the most memorable. When peaches are this good, I don’t want to do much to them — I just want to let them shine.
Today’s tiny step
This weekend, pick up one ball of burrata and two ripe peaches. That’s the whole errand. Smash, slice, dress, serve.
— E, your habit neighbor