This Smashed Burrata with Peaches might be the easiest appetizer you make all summer. Creamy burrata is gently smashed and swirled across a plate, topped with sweet, juicy peaches, and finished with a simple sweet-and-tangy summer vinaigrette. It takes about five minutes to put together, yet it looks beautiful on the table and feels far more special than the effort suggests.
A Little Summer Simplicity
Lately, I’ve been leaning into simplicity. I’ve always gone through little phases, constantly changing, growing, and trying something new. I get bored easily, which may be a little chaotic, but it has also taught me something I really love: beautiful doesn’t have to mean complicated.
That idea has been showing up everywhere lately, from single-stem flower arrangements and monochromatic colors to recipes that let one beautiful ingredient do most of the work.
And summer peaches are certainly up for the job.
Why I Love This Recipe
Late summer brings some of the prettiest produce of the year, and peaches are at their best from mid-July through August. When I slice into a perfectly ripe peach with deep orange flesh and that gorgeous blush-pink center, I immediately start thinking about what I can make with it.
This smashed burrata is one of my favorite ways to let those peaches shine.
The creamy burrata provides a rich, milky base, while the peaches bring sweetness and freshness. A quick vinaigrette made with Flamingo Estate’s persimmon vinegar, fig preserves, olive oil, chili flakes, sea salt, and black pepper adds just the right balance of sweet, tangy, and savory flavors. Homemade candied walnuts bring a little crunch, and fresh basil finishes everything with a bright, summery touch.
Ingredients
Burrata and Peaches
- Burrata, at room temperature
- Fresh peaches
- Homemade candied walnuts
- Fresh basil
Summer Vinaigrette
- Flamingo Estate’s persimmon vinegar
- Fig preserves
- Olive oil
- Chili flakes
- Sea salt
- Black pepper
How to Make Smashed Burrata with Peaches
Jump to RecipeSmash the Burrata
Start by spreading the burrata onto a serving plate. Gently tear and smash it with a spoon, creating a soft, creamy layer across the plate.
Add the Peaches
Slice the peaches and arrange them over the burrata. There’s no need to make them perfectly uniform—the relaxed look is part of the charm.
Make the Vinaigrette
Spoon together the persimmon vinegar, fig preserves, olive oil, chili flakes, sea salt, and black pepper to create a quick sweet-and-tangy vinaigrette.
Drizzle it generously over the burrata and peaches, letting it settle into all those creamy little pockets.
Finish and Serve
Scatter the homemade candied walnuts over the top and finish with fresh basil from the garden.
Serve right away with your favorite crusty bread or simply enjoy it straight from the plate. It comes together in five, maybe ten, minutes and somehow looks like you planned much further ahead. That’s exactly the kind of summer cooking I can get behind.
Tips for the Best Smashed Burrata
Use ripe, flavorful peaches. Since there are only a handful of ingredients, the quality of the produce really makes a difference.
Let the burrata come to room temperature before serving. It will be creamier and much easier to spread across the plate.
Don’t overthink the presentation. The torn, smashed burrata and casually layered peaches are what make this appetizer feel effortless.
Add the candied walnuts just before serving so they keep their crunch.
Smashed Burrata with Peaches
8
servings15
minutes15
minutes327
kcal30
minutesNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
8 to 12 ounces burrata cheese, at room temperature
2 to 3 peaches, sliced
2/3 cup chopped candied walnuts (see recipe below)
1/4 cup fig preserves or fig jam
2 tablespoons white balsamic vinegar or Champagne vinegar
2 tablespoons olive oil
sea salt and black pepper
1 cup baby basil
Instructions
- Arrange the burrata on a serving plate and gently tear or lightly smash it with the back of a spoon. Season with black pepper, then top with the peaches and candied walnuts.
- Whisk together the fig preserves, vinegar, and olive oil until smooth.
- Spoon the dressing over the burrata, then finish with fresh basil, flaky sea salt, and extra olive oil. Enjoy with crostini, crackers, or pretzels.
Notes
- Candied Walnuts – Makes 3/4 cup
3/4 cup raw walnuts
3 tablespoons maple syrup
1/4 teaspoon cayenne pepper
1 teaspoon maple syrup
sea salt - Preheat the oven to 375° F. Line a baking sheet with parchment paper.
- Toss the walnuts with 3 tablespoons of maple syrup and the cayenne until evenly coated. Spread onto the prepared baking sheet and bake for 15 minutes, stirring twice, until toasted and caramelized.
- Immediately toss the warm walnuts with the remaining 1 teaspoon of maple syrup and a sprinkle of flaky sea salt. Let cool completely before using.
This is the kind of recipe that reminds me why simple cooking can be so good. When your ingredients are beautiful and full of flavor, they really don’t need much help.
Creamy burrata, juicy summer peaches, a bright vinaigrette, crunchy candied walnuts, and fresh basil—that’s pretty much the whole story. And honestly, it’s a very good one.
