Burrata Caprese

Peaches, tomatoes, Basil and creamy burrata – oh yes!! And your are welcome!

3 tbsp pine nuts, toasted

1/2 c packed Basil

1 1/2 tsp lemon juice

1/2 tsp salt

1/4 c olive oil

6 oz burrata

2 peaches, sliced into wedges

1 lb tomatoes, cut into wedges

In a blender combine Basil, lemon juice, salt and 1/4 c oil. Purée until smooth.

Arrange peaches and tomatoes on a platter, place burrata in the middle, drizzle with olive oil, Basil oil and pine nuts.

Serves 4.

Boubon Peach Cobbler

  
The best thing about summer is all the amazing stone fruit! This week I whipped up a tasty cobbler.

Fruit:
3 lb peaches, sliced thin
1/4 c brown sugar
3 TBSP flour
1/4 c bourbon
1 TBSP vanilla bean

Topping:
1 c whole wheat flour
3/4 c all purpose flour
3 TBSP sugar
2 tsp baking power
1/4 tsp baking soda
1/4 tsp salt
6 TBSP butter, cut into small pieces
1 c buttemilk
2 tsp course sugar

Preheat oven to 375. 

Toss the fruit with the sugar, flour, bourbon, vanilla and a pinch of salt in a 9×13 pan. Cover with foil and bake for 20 minutes. 

Combine flour, sugar, baking powder, baking soda, and salt in a food processor, pulse to combine. Add butter and pulse till it forms a fine meal. Add buttermilk and pulse a few times to combine. 

Remove the peaches from the oven, remove the foil and scoop dollops of topping onto the peaches. Sprinkle with sugar and bake for 35 – 40 minutes until golden brown. 

Serves 12.