Peach, Burrata, and Pistachio Basil Platter
Peach Burrata Platter
Ripe summer peaches and creamy burrata are finished with a bright pistachio basil oil, lemon, and flaky salt for an effortless shared appetizer.
This cool summer platter puts ripe peaches and soft, milky burrata at the center of the table. The fruit brings gentle sweetness and acidity, while the cheese gives every bite a lush contrast without making the plate feel heavy.
A quick pistachio basil oil does most of the seasoning. Finely chopped nuts add texture, basil keeps the flavor fresh, and lemon zest and juice sharpen the olive oil so it complements both the peaches and the cheese.
Choose peaches that smell fragrant and yield slightly near the stem but are still firm enough to slice neatly. Let the burrata lose its refrigerator chill before serving; its center will be creamier and its flavor more pronounced.
Arrange the components loosely on a wide platter and tear the burrata only just before serving. The finished dish belongs beside crisp crackers and chilled wine, where guests can build small bites and return for another spoonful of the basil-flecked juices.
Nutrition (per serving)
Directions
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1
Set the burrata on the counter for 20 minutes while you prepare the platter so the cheese can soften slightly.
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2
Finely chop the pistachios, reserving 1 tablespoon for the final garnish, then place the rest in a small bowl.
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3
Stack the 1/2 cup basil leaves, slice them into thin ribbons, and stir them into the pistachios with the olive oil.
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4
Finely grate 1 teaspoon lemon zest into the oil, then squeeze in 1 tablespoon lemon juice. Add the kosher salt and stir until the mixture looks evenly flecked.
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5
Halve and pit the peaches, then cut each half into 3 or 4 wedges. Arrange the wedges in loose clusters across a wide serving platter.
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6
Drain the burrata and nestle the balls between the peaches. Tear each ball open with two forks so the creamy center is exposed.
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7
Spoon the pistachio basil oil over the peaches and burrata. Finish with black pepper, flaky salt, the reserved pistachios, and the small basil leaves, then serve immediately.
Ingredients
- Shelled Roasted Unsalted Pistachios:1/3 cup
- Fresh Basil Leaves:1/2 cup
- Extra-Virgin Olive Oil:1/3 cup
- Lemon:1 whole
- Kosher Salt:1/4 teaspoon
- Ripe Yellow Peaches:4 whole
- Burrata Cheese:2 8-ounce balls
- Freshly Ground Black Pepper:1/4 teaspoon
- Flaky Sea Salt:1/4 teaspoon
- Small Basil Leaves:1/4 cup
Tips & Notes
- Use nectarines if good peaches are unavailable; choose fruit that is fragrant but still firm enough to hold its shape.
- Mix the pistachio basil oil up to 2 hours ahead and keep it covered at room temperature, but slice the peaches and open the burrata just before serving.
- Serve with plain crisp crackers or thin slices of toasted baguette so the fruit and cheese remain the focus.
