Our Content Strategist, Nicole, crafted this easy and elegant appetizer or dessert for those nights when it’s too hot to turn on the oven.
“I like to call this dish the best of summer on one plate. Honey scented peaches are grilled then brushed with a Lord Bergamot glaze. Nestled next to a creamy ball of burrata, the dish is finished with a sprinkling of toasted walnuts. Serve with crackers or straight up with a spoon and a never-ending flow of rose.”
- Nicole Lisson (Content Strategist)
1 yellow peach, halved and pitted
3 tablespoons Lord Bergamot glaze*
8 oz. Burrata cheese
½ cup walnuts, toasted
Place halved peaches directly onto grill for about 5 minutes each side. Remove and brush with Lord Bergamot glaze. Plate with burrata cheese and toasted walnuts scatted over top. Serve.
Lord Bergamot Glaze: Steep 2 sachets of Lord Bergamot in 6 oz. of boiling water for 5 minutes. Add tea concentrate to saucepan with ½ cup granulated sugar and simmer until sugar has dissolved, about three to five minutes. Cook the glaze until it thickens slightly, stirring occasionally, about two to three minutes longer. Take glaze off stove and let cool.