Smashed Burrata with Peaches.

This might be the easiest appetizer you’ll make all summer. Creamy burrata, smashed and swirled with sweet peaches, then finished with my sweet and tangy summer vinaigrette. It comes together in just five minutes, but it’s one of those effortless dishes that looks beautiful on the table and feels thoughtful and elevated.

I’ve decided I’m living in my era of simplicity. I’ve always been someone who goes through different phases, constantly growing, evolving, and changing. I get bored quickly, and while I don’t know if that’s a good thing, a bad thing, or just a little chaotic, it’s taught me that beautiful doesn’t have to be complicated.

Lately, I’m drawn to single-stem floral arrangements, monochromatic color palettes, and recipes that let one beautiful ingredient take center stage.

Lucky for us, late summer is filled with some of the prettiest produce of the year. Over the next few weeks, you’ll be seeing plenty of peaches around here because they’re at their absolute best from mid-July through August.

Nothing inspires me more than slicing into a perfectly ripe peach with its deep orange flesh and beautiful blush-pink center. The moment I find peaches like that, I immediately start dreaming up new recipes.

This smashed burrata has become one of my favorites. Simply spread creamy burrata onto a plate, gently tear and smash it, then layer on sliced peaches. Spoon over a quick vinaigrette made with Flamingo Estate’s persimmon vinegar, fig preserves, olive oil, chili flakes, sea salt, and black pepper, then finish everything with homemade candied walnuts for crunch and fresh basil from the garden.

It takes five—maybe ten—minutes to put together, but it feels so special. It’s the kind of simple summer appetizer that’s perfect for sharing with friends and proof that when your ingredients are beautiful, they don’t need much else.

These are the details 

Ingredients 

• burrata cheese – make sure this is at room temperature for best flavor
• fresh peaches
• fig jam/preserves –
• balsamic or champagne vinegar
• olive oil
• candied walnuts
• fresh basil – or use thyme, or both! I love basil most 

Special Tools 

Nothing. Just a pretty serving plate, ceramic platter, wood board, or shallow bowl is all you need.

This is one of those recipes that barely feels like a recipe, which makes it one of my favorites. No cooking, no fuss, just a handful of beautiful ingredients doing all the work. The only thing I’d recommend is letting the burrata come to room temperature before serving. It becomes extra creamy, spreads more easily, and makes this simple appetizer even better.

Steps

Step 1: Make the Candied Walnuts

If you’re making the candied walnuts, start there. Toss the walnuts with maple syrup and cayenne, then roast until golden and caramelized. While they’re still warm, toss with a little more maple syrup and flaky sea salt. Let cool completely.

My Tip: Make a double batch. They’re incredible on salads, over vanilla ice cream with warm dates, or just for snacking straight from the jar.

Step 2: Smash the Burrata

Place the burrata onto your favorite serving plate and tear or lightly smash it with the back of a spoon. You don’t want it perfectly smooth. I love leaving lots of creamy little pockets throughout. Season with black pepper.

Tieghan’s Tip: I almost always serve appetizers on oversized plates or wood boards. Everything feels a little more relaxed and abundant that way.

Step 3: Add the Peaches & Walnuts

Arrange the sliced peaches over the burrata, then scatter over the candied walnuts.

My Tip: The prettier the peaches, the prettier this appetizer. Look for peaches that are fragrant and just slightly firm.

Step 4: Make the Fig Vinaigrette

Whisk together the fig preserves, persimmon vinegar (or white balsamic), olive oil, chili flakes, a pinch of sea salt, and black pepper until smooth.

My Tip: White balsamic or Champagne vinegar both work beautifully if you don’t have persimmon vinegar.

Step 5: Finish & Serve

Spoon the vinaigrette over the peaches and burrata. Finish with fresh basil, another drizzle of olive oil, if you’d like, and a sprinkle of flaky sea salt.

Tip: Wait to dress the burrata until just before serving. The peaches stay prettier, and the burrata keeps its shape.

Entertaining Tip

This is exactly the appetizer I’d put out while everyone is gathering and the drinks are being poured. Serve it with warm crostini, toasted sourdough, buttery crackers, or even pretzels. Add a bowl of marinated olives and some prosciutto, and you’ve got the easiest little spread.

Recipes like this are such a good reminder that simple food can be the most memorable. When peaches are in season, I don’t want to do much to them—I just want to let them shine.