Burrata with Stonefruit


Burrata with Stonefruit

Recipe type: Yield: 1 Prep time: Cook time: Total time:

Burrata with Stonefruit is a fresh, seasonal burrata made by Chef Amy Lebrun of Lido Bottle Works.


8 oz Burrata

Tarragon Vinaigrette

1/4 C Tarragon – fresh

1 t  Dijon mustard

1/4 C Apple cider vinegar

1 t  Sea salt

4 oz Brown butter

Peach Puree

2 C Peach – Ripe 

1 t Smoked Oaxaca chili paste

1 t Honey

1/2 t Sea Salt

Stone Fruit

1 c Stone Fruit – assorted


1 pc Lavash – toasted


1 oz Pistachio – roasted

Olive Oil

Dixon Estates

Mauldin Salt


  1. Put all ingredients except for the brown butter in Vitamix. Turn on for 1 minute. Then add brown butter slowly. Store at room temperature.
  2. Plating Instructions
  3. 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).

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