New to the summer menu at Olivella, is the California burrata with grilled local peaches, accompanied by fresh heirloom tomatoes, resort-grown herbs and
Chef Andrea’s mint pesto.
california burrata with grilled peaches
- 1 Heirloom Tomato cut into wedges
- Grilled Peaches (see recipe below)
- Lemon Vinaigrette (see recipe below)
- 1.5 oz Burrata Cheese
- Extra Virgin Olive Oil
- Crushed Pistachios
- Mint Pesto (see recipe below)
- Fresh Mint
- Seasonal greens such as pea shoots, edible blossoms or flowers for garnish
Place 3 heirloom tomato wedges into a mixing bowl with 3 pieces of the grilled peaches and lightly toss with a pinch of salt and a dash of lemon vinaigrette. On a plate, arrange the peaches and tomatoes close together. Add burrata cheese to plate. Lightly drizzle extra virgin olive oil over the tomatoes, peaches and cheese. Sprinkle salt and pistachio crumbles on top. Drizzle saba around the outside of the plate. Add drops of mint pesto around the outside of the plate. Top with fresh mint leaves and other seasonal greens and edible blossoms for garnish.
- 4 fresh Peaches
- 1/4 cup of Sugar
- 2 tbsp. Salt
- 2 tbsp. Extra Virgin Olive Oil
In a large mixing bowl, toss all ingredients until the peaches are well coated. On a very hot grill, place the peaches on the grill, only a few at a time as they only take a about 10 seconds per side. After about 10 seconds or a nice char has developed, flip the peaches and continue to grill the same as the first side. Once grilled, transfer to a sheet tray to cool.
- 1/3 c Lemon Juice
- 2 tbsp. White Balsamic Vinegar
- 1 tbsp. Honey
- 1/2 tbsp. Sugar
- 1/8 Shallot roughly chopped
- 1 Garlic Clove
- 1/8 tbsp. Dijon Mustard
- 1/8 tbsp. Kosher Salt
- 1 c Olive Oil
Combine all ingredients aside from the oil into a blender or food processor. Blend on high until completely smooth. Turn the speed to medium and slowly drizzle in the oil, ensuring the dressing stays emulsified. Add seasoning to taste.
- 4 oz fresh Mint, roughly chopped
- 2 oz fresh Basil, roughly chopped
- 1/2 c toasted Pine Nuts
- 1/2 c grated Parmesan Reggiano
- 1/4 c Extra Virgin Olive Oil
- 2 tsp. Salt
- 3 whole Garlic Cloves
Place all ingredients into a blender or food processor. Starting on low speed, begin to puree the pesto, gradually increasing the speed to high. Blend until completely smooth. Season to taste.
Celebrate the bounty of the summer at Olivella now through Labor Day. We invite you to indulge in the California Burrata and Grilled Peaches, along with other seasonal locally-sourced favorites throughout summer. Enjoy!