Description
A fresh and vibrant Peach & Burrata Caprese salad featuring sweet peaches, creamy burrata cheese, spicy hot honey, and crunchy candied pecans, perfectly balanced with basil, lemon, and olive oil. This recipe combines sweet, spicy, and savory elements for a delightful appetizer or light meal.
Ingredients
Scale
Hot Honey
- 1/2 cup honey
- 2 tsp ground cayenne
Candied Pecans
- 1/4 cup granulated sugar
- 2/3 cup toasted pecans
- Pinch of kosher salt
- Freshly ground black pepper, to taste
Salad
- 3/4 cup fresh basil leaves
- 3 medium peaches, sliced
- 1 (4-oz.) round burrata cheese
- 1 lemon wedge
- Olive oil, for drizzling
- Fresh mint leaves, 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 and blend thoroughly. Reduce the heat to low and cook the honey until it bubbles vigorously, about 3 minutes. Remove from heat and allow the honey to cool completely to let the flavors infuse.
- Make the candied pecans: Line a baking sheet with parchment paper. In a large pot over low heat, spread the granulated sugar evenly and heat until it is mostly melted but not burnt. Add the toasted pecans along with a pinch of kosher salt and freshly ground black pepper. Stir constantly, coating the pecans with the melted sugar until caramelized and beginning to smoke. Immediately remove from heat and transfer the pecans onto the parchment-lined baking sheet. Use two nonstick spatulas to carefully separate the pecans while they cool and harden.
- Assemble the salad: On a medium serving platter, spread the basil leaves evenly. Arrange the sliced peaches around the platter and squeeze the lemon wedge over the peaches to add brightness and prevent browning. Place the burrata cheese in the center of the platter and slice it open gently with a knife to reveal its creamy interior.
- Finish and serve: Sprinkle the cooled candied pecans evenly over the peaches and basil. Drizzle the entire salad generously with the prepared hot honey and olive oil. Garnish with fresh mint leaves for an added touch of color and flavor. Serve immediately for the best taste and texture.
Notes
- Ensure the honey cools completely before drizzling to preserve its thick texture and avoid melting the burrata cheese.
- Use ripe but firm peaches to maintain shape and freshness in the salad.
- The candied pecans can be made ahead and stored in an airtight container for up to 2 days.
- Adjust cayenne quantity in the hot honey to control spice level.
- If burrata is not available, fresh mozzarella can be used as a substitute but with less creaminess.
