Burrata with Stonefruit
Burrata with Stonefruit is a fresh, seasonal burrata made by Chef Amy Lebrun of Lido Bottle Works.
8 oz BurrataTarragon Vinaigrette1/4 C Tarragon – fresh1 t Dijon mustard1/4 C Apple cider vinegar1 t Sea salt4 oz Brown butterPeach Puree2 C Peach – Ripe 1 t Smoked Oaxaca chili paste1 t Honey1/2 t Sea SaltStone Fruit1 c Stone Fruit – assortedLavash1 pc Lavash – toastedPistachio1 oz Pistachio – roastedOlive OilDixon EstatesMauldin Salt
- Put all ingredients except for the brown butter in Vitamix. Turn on for 1 minute. Then add brown butter slowly. Store at room temperature.
- Plating Instructions
- Coat the stone fruit in tarragon brown butter vinaigrette and form into a nest/pile. Using a spoon, smear the smoked peach purée next to fruit. Place 1/2 cup of whipped burrata in center of fruit nest. Place tarragon leaves around fruit. Top the burrata with olive oil, toasted pistachios, and a pinch of Maldon salt. Garnish plate with flower petals and espalette (optional).