Uploaded October 2023 | Updated September 2026, 5 hours ago
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Ideally, the cheese is smooth and creamy and delicious. Straciatella, mascarpone, ricotta or burata (which is straciatella enveloped in mozzarella) are the recommended cheeses to use, with straciatella as the best choice but perhaps the hardest to find. If using an amorphous cheese like ricotta, mascarpone or straciatella, it is possible to season the cheese with salt, lemon juice, and maple syrup or honey. In the case of burata, if sweetness is of particular concern, consider a drizzle of maple syrup or honey over the cheese before anything else goes on top.
Really ripe, fresh peaches will not require any preparation. If you’re using peaches which are a little less ripe or perhaps using a fresh baking peach such as baby gold, it will probably be better to roast the peaches in halves, face down, for about 10-15 minutes at 350F. Let them rest face down until cool enough to handle. Drizzle any juice which comes out over the finished dish, or add it to whatever syrup you may be using.
Plan to portion out all the cheese and peaches as these things are not especially good left over.
Makes enough for 3-4 people.
Equipment:
optional roasting pan
mixing bowl for seasoning cheese, if desired
Ingredients:
2 ea peaches
1 ea cheese ~12 oz container, sizes vary
2-3 ea basil leaves chiffonade
1 Tbsp maple syrup or honey optional; for seasoning cheese
Procedure:
1. If desired, season cheese in the mixing bowl by combining it with syrup or honey, and also season with lemon juice and salt to taste.
2. Split the peach in half, and then cut each half into slices.
3. On a plate per serving, arrange some cheese, half a peach worth of slices, and some chiffonade basil to garnish.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
Ideally, the cheese is smooth and creamy and delicious. Straciatella, mascarpone, ricotta or burata (which is straciatella enveloped in mozzarella) are the recommended cheeses to use, with straciatella as the best choice but perhaps the hardest to find. If using an amorphous cheese like ricotta, mascarpone or straciatella, it is possible to season the cheese with salt, lemon juice, and maple syrup or honey. In the case of burata, if sweetness is of particular concern, consider a drizzle of maple syrup or honey over the cheese before anything else goes on top.
Really ripe, fresh peaches will not require any preparation. If you’re using peaches which are a little less ripe or perhaps using a fresh baking peach such as baby gold, it will probably be better to roast the peaches in halves, face down, for about 10-15 minutes at 350F. Let them rest face down until cool enough to handle. Drizzle any juice which comes out over the finished dish, or add it to whatever syrup you may be using.
Plan to portion out all the cheese and peaches as these things are not especially good left over.
Makes enough for 3-4 people.
Equipment:
optional roasting pan
mixing bowl for seasoning cheese, if desired
Ingredients:
2 ea peaches
1 ea cheese ~12 oz container, sizes vary
2-3 ea basil leaves chiffonade
1 Tbsp maple syrup or honey optional; for seasoning cheese
Procedure:
1. If desired, season cheese in the mixing bowl by combining it with syrup or honey, and also season with lemon juice and salt to taste.
2. Split the peach in half, and then cut each half into slices.
3. On a plate per serving, arrange some cheese, half a peach worth of slices, and some chiffonade basil to garnish.
Music: bensound.com/royalty-free-music
