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Cooking 101
This gorgeous platter of ripe, juicy tomatoes and peaches, creamy balls of Burrata and Herby Chimichurri is perfect for a summer gathering. You can make it a little ahead of time, so when the guests arrive, all the flavors have melded together and the herby flavor has permeated the peaches and tomatoes. Use a high quality olive oil for this one.
Chef Tip: You can skip the peaches and swap for ripe cherries if you'd like. You can also serve this over a bed of fresh, buttery pasta. Why not?
1 loaf of Ciabatta or baguette
Olive oil
Salt
1½ cups cherry tomatoes, halved if large
1 lb heirloom tomatoes
2 peaches, sliced into wedges
8 oz burrata cheese, at room temperature
1 bunch of basil, leaves only
½ cup toasted pumpkin seeds
Preheat your oven to 350°F. Line a baking sheet with parchment paper
Cut or tear the bread into bite-sized pieces. In a large bowl, toss the bread with a glug of olive oil and ¼ pouch of Herby Chimichurri, and season with a pinch of salt. Bake the bread for about 10-15 minutes, until crunchy and golden brown
Meanwhile, toss the tomatoes and peaches with a drizzle of olive oil, a squeeze of Herby Chimichurri, and a pinch of salt. Let marinate for about 15 minutes at room temperature
When the bread is out of the oven, add it to the tomatoes and peaches. Let it all sit and marinate for several minutes
Serve the panzanella on a platter with torn basil, and the burrata. Drizzle with high-quality olive oil and season with salt, to taste. Break open the burrata right before you eat, to reveal the creamy interior
Drizzle another squeeze of Chimichurri and top with the toasted pumpkin seeds
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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Nutrition (per serving)
Calories = 320
Total fat = 26g
Total carbohydrates = 11g
Fiber = 3g
Protein = 16g
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