Wednesday, August 27, 2014

Peaches, Burrata, and Tarragon

In one of the summer issues of Bon Appetit, the magazine 'reinvented' the caprese salad. Much as I love tomatoes~mozzarella~basil with olive oil and/or balsamic, the 'reinvented' versions sounded pretty darn tasty.
The Peach~Burrata~Tarragon version really stuck in my mind. Probably because we both love local peach season. And probably because this year, we bought a tarragon plant. It's our first year growing tarragon.
This seemed like a great way to enjoy our fresh tarragon. Also - cheese. This is an easy, quick, cool, refreshing, and delicious appetizer. Just like the classic tomato~mozzarella~basil version.
Slice peach, place on plate
Top with burrata
Sprinkle on fresh chopped tarragon
Salt and pepper everything
Drizzle olive oil over everything

*We bought our peaches at the Original Farmers Market in South Fayette/Cecil
**We bought burrata at Market District. It's a little pricey, but for a once a year splurge on fresh peaches...
***We bought our tarragon plant from The Frick Greenhouse

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