Burrata with Quick-Pickled Peaches and Chili-Infused Honey

Elevate your appetizer game with this sophisticated yet effortless dish. Creamy, indulgent burrata meets the tangy zing of quick-pickled peaches, all brought together by the slow heat of homemade chili-infused honey. It is a masterclass in balancing sweet, savory, and spicy notes.

Ingredients

For the Quick-Pickled Peaches:

• 2 large ripe but firm peaches, thinly sliced
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• Optional: 1 star anise or a small cinnamon stick

For the Chili-Infused Honey:

• 1/4 cup high-quality honey
• 1 teaspoon red pepper flakes (adjust for heat)
• 1/2 teaspoon apple cider vinegar

For the Assembly:

• 2 balls of fresh Burrata cheese (room temperature)
• Fresh basil leaves or mint for garnish
• Toasted sourdough or crostini for serving
• Flaky sea salt and cracked black pepper

Step-by-Step Instructions

1. Prepare the Quick-Pickled Peaches

In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a light simmer over medium heat, stirring until the sugar and salt are fully dissolved. Place the peach slices in a heat-proof jar or bowl and pour the warm brine over them. Let them sit for at least 20–30 minutes at room temperature before using (or refrigerate if prepping ahead).

2. Infuse the Chili Honey

In a small saucepan or microwave-safe bowl, gently warm the honey and red pepper flakes. Do not let it boil; you just want it thin enough to infuse. Remove from heat and stir in the 1/2 teaspoon of vinegar to brighten the flavor. Let it sit for 10 minutes to steep, then strain if you prefer a smoother texture.

3. Assemble the Dish

Place the burrata balls on a serving platter. Use a knife or fork to gently tear open the centers, allowing the creamy stracciatella to spill out. Drain the pickled peaches and arrange them over and around the cheese.

4. The Finishing Touches

Drizzle the chili-infused honey generously over the plate. Garnish with fresh herbs, a sprinkle of flaky sea salt, and a few cracks of black pepper. Serve immediately with warm toasted bread.