Burrata with Tomato-Peach Jam
This post may contain affiliate links. Read my full disclosure policy. On a bed of peppery arugula, burrata with tomato-peach jam makes a perfect starter or light meal. This is my take on one of the most delicious restaurant appetizers of the moment, burrata with tomato jam. It hits all the right taste notes: peppery arugula; tangy-sweet tomato peach jam; and creamy burrata, the fresh Italian cheese made from mozzarella and cream. The only cooking involves the tomato peach jam, but it’s quick to make and, as a bonus, you’ll be left with extra to use on Southwestern sliders, grilled chicken, or sandwiches throughout the week. While this dish makes a great starter, I often add more arugula to transform it into a main course salad for lunch or a light dinner. Because burrata as a meal…yes, please! What you’ll need To Make Burrata with Tomato-Peach Jam How To Make Burrata with Tomato-Peach Jam To make the jam, place the tomatoes, peaches, and shallots on the prepared baking sheet. Add the salt and the olive oil and mix with a rubber spatula until evenly coated. Bake for 25 to 30 minutes, stirring once after 20 minutes to prevent burning and sticking around the edges, until the tomatoes and peaches are soft and starting to brown. Transfer the roasted fruit and shallots to a small bowl (be sure to scrape up all the flavorful juices from the baking sheet). Add the sugar and mash with a rubber spatula or spoon until jammy. Taste and adjust seasoning with more salt or sugar, if necessary. Chill in the refrigerator until ready to serve. To assemble the dish, place the arugula on a plate or serving platter. Spoon the tomato peach jam over top, then place the burrata on top of the jam. Drizzle the cheese with olive oil and sprinkle with salt and pepper, to taste. Serve with bread or toast, if desired. Enjoy! You may also like Broiled Feta with Garlicky Cherry Tomatoes & Capers Creamy Whipped Feta Dip L’Auberge Chez Francois Herbed Cottage Cheese Spread Roasted Red Pepper Salad with Feta, Pine Nuts & Basil Broiled Feta with Garlicky Cherry Tomatoes & Capers Creamy Whipped Feta Dip L’Auberge Chez Francois Herbed Cottage Cheese Spread Roasted Red Pepper Salad with Feta, Pine Nuts & Basil RecipeComments (31)Add Comment Recipe Comments (31) Add Comment Ingredients 2 handfuls arugula 6 tablespoons Roasted Tomato Peach Jam 2 (4 oz) balls fresh burrata extra virgin olive oil, for drizzling Coarse salt and freshly ground black pepper 2 handfuls arugula 6 tablespoons Roasted Tomato Peach Jam 2 (4 oz) balls fresh burrata extra virgin olive oil, for drizzling Coarse salt and freshly ground black pepper Instructions Divide the arugula onto 2 plates or arrange in 2 piles on 1 large serving platter. Spoon about 3 tablespoons of the tomato peach jam over each pile of arugula. Place the balls of burrata partially on top of the jam. Drizzle the cheese with olive oil and sprinkle with salt and pepper, to taste. Serve with bread or toast, if desired. Divide the arugula onto 2 plates or arrange in 2 piles on 1 large serving platter. Spoon about 3 tablespoons of the tomato peach jam over each pile of arugula. Place the balls of burrata partially on top of the jam. Drizzle the cheese with olive oil and sprinkle with salt and pepper, to taste. Serve with bread or toast, if desired. See more recipes: AppetizersVegetarianAmericanItalian Appetizers Vegetarian American Italian