Description
This Peach & Burrata Caprese is a refreshing and elegant summer salad combining juicy peaches, creamy burrata, and vibrant basil, topped with spicy hot honey and crunchy candied pecans for a perfect balance of sweet, spicy, and savory flavors.
Ingredients
Scale
Hot Honey
- 1/2 cup honey
- 2 tsp ground cayenne
Candied Pecans
- 1/4 cup granulated sugar
- 2/3 cup toasted pecans
- Kosher salt, pinch
- Freshly ground black pepper, pinch
Salad
- 3/4 cup fresh basil leaves
- 3 medium peaches, sliced
- 1 (4-oz) round burrata cheese
- 1 lemon wedge
- Olive oil, drizzle
- Fresh mint, for garnish
Instructions
- Make the hot honey: In a small pot over medium-low heat, bring the honey to a gentle simmer. Stir in the ground cayenne pepper to combine. Reduce the heat to low and cook the honey until it bubbles vigorously for about 3 minutes. Remove the pot from heat and allow the hot honey to cool completely, which will enhance its spicy sweetness.
- Prepare candied pecans: Line a baking sheet with parchment paper. Over low heat in a large pot, spread the granulated sugar evenly and heat until it mostly melts, watching carefully to prevent burning. Add the toasted pecans along with a pinch of kosher salt and freshly ground black pepper, stirring constantly so the sugar melts completely and coats the pecans evenly. As soon as the caramelized sugar begins to smoke slightly, immediately take the pot off the heat and transfer the candied pecans to the lined baking sheet. Use two nonstick spatulas to carefully separate the nuts before the sugar hardens. Let the pecans cool completely to achieve a crunchy texture.
- Assemble the salad: On a medium serving platter, spread the fresh basil leaves evenly as a base. Arrange the sliced peaches around the platter, then squeeze the lemon wedge over the peaches to add brightness and prevent browning. Place the burrata cheese in the center of the platter and carefully slice it open with a knife to allow the creamy interior to spread.
- Finish and serve: Sprinkle the cooled candied pecans generously over the peaches and basil. Drizzle the entire dish with the prepared hot honey and a light drizzle of olive oil to enhance the flavor. Garnish the salad with fresh mint leaves for a final touch of color and aroma before serving immediately.
Notes
- Make sure to watch the sugar closely when making candied pecans to prevent burning.
- Use ripe but firm peaches for the best texture and flavor.
- The hot honey can be stored in an airtight container in the refrigerator for up to 1 week.
- For a nut-free version, omit the candied pecans or substitute with toasted seeds.
- To prevent burrata from breaking too much, slice it gently just before serving.
