Recipe: Roasted peach and burrata

Roasted Peach and Burrata

Spring Lettuce, Heirloom Tomatoes

Lavender Honey Vinaigrette

Recipe for 4 Guests

courtesy of Chef Jakob Esko of Capella Washington, DC, Georgetown


  • 2 Pieces Burrata Cheese
  • 2 Pieces Heirloom Tomato
  • 2 whole Riped Peaches
  • 1, 2 oz pine nuts, Toasted
  • 1 oz Dried Olives
  • Extra Virgin Olive Oil
  • Toasted Baguette
  • Mixed fine Lettuce and Sprouts
  • Cherry blossom for decoration
  • Lavender Honey Vinaigrette
  • 3 tbsp. Lavender Honey
  • 3 tbsp. Forum Oak Chardonnay Vinegar
  • 3 tbsp. Extra Virgin Olive Oil
  • Salt to taste
  • Freshly ground black pepper


  1. Wrap Peaches in aluminum foil and bake in oven 20 minutes at 350˚F.
  2. Cut the burrata cheese and lay on the plates, cut the warm peaches and put 3 slices on each burrata.
  3. Cut the Heirloom tomatoes in chunks, add to a bowl together with fine lettuce, drizzle with a little bit of vinaigrette and season with salt and pepper.
  4. Add tomatoes and lettuce to the plate.
  5. Add toasted baguette, finish by sprinkling some dried black olives over the salad.
  6. Decorate with Cherry blossom.


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