Burrata grilled cheese
Recipe Facts
Difficulty:
easy ◉◉◎◎◎
Serves:
1 person
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grate
Ingredients
• 1 burrata per person
• 1 peach
• 1 vine of tomatoes (cherry or cocktail)
• 1–2 bunches of arugula (1 bowl)
• ½ packet of pine nuts (toasted)
• 1 pinch of brown sugar
• Salt and pepper to taste
Ingredients for peach vinaigrette:
• 3–4 tbsp olive oil
• 2 tbsp raspberry vinegar
• 1 tbsp orange mustard or sweet mustard
• 4 tbsp peach juice
• a little honey to taste
• Salt and pepper to taste
Preparation
➊ Light the grill and bring to operating temperature. Halve the peach, remove the pit and cut into wedges, sprinkle with a little brown sugar and let it sit briefly.
➋ Grill the peach wedges for approx. 3-4 minutes per side directly. Place the entire vine of tomatoes on the grate at the same time and grill from both sides.
➌ Meanwhile, wash the arugula and spin it dry. Roughly tear it into the serving plates.
➍ Place the burrata on a soaked wooden plank and grill indirectly for about 10 minutes, optionally lightly smoke it, making sure the cheese does not run out. Arrange the grilled tomatoes and peaches around the edge of the "arugula bed" and drizzle with the vinaigrette.
➎ Place the warm burrata in the center of the salad bed. Drizzle with some good olive oil and balsamic vinegar. Add a pinch of pepper and a little salt over the cheese and scatter the toasted pine nuts over the salad. Optionally garnish with a few chili threads and basil.
Recipe by Martin Seibold
Around 16 years ago, Maze discovered the world of kettle grills and smokers, which quickly became his great passion. In 2015, he became a founding member of the Burg-BBQ team and in 2016, Bavarian Vice State Grill Master. With his new team, Boandlkramer-BBQ, he became Bavarian Grill Master in 2018. He is now a sought-after grilling expert and pitmaster for Big Green Egg Germany. www.maze-bbq.de
Recipe from FIRE&FOOD Issue 03/2019
