Is it an appetizer? A dessert? Should I walk barefoot through it? Eat it? Rub it into my skin? Or is Burrata a language that can only be whispered into your lover’s ear? At least, there is no difficulty recognizing that Burrata is love at first bite.

Burrata is made by hand-stretching curd into mozzarella and then wrapping the thinly stretched mozzarella around a mixture of fresh cream and stracciatelli (shreds of mozzarella). Cutting into the cheese releases a creamy flow of luscious lava. This cheese has its roots in Puglia in the southern section of Italy. To date, there are few cheese makers in the U.S. that make Burrata. Fortunately, you need look no further than Maplebrook Farm in Bennington, Vermont. They craft the best version you will find anywhere.

Enjoy the Burrata and grilled peaches with a glass of Pinot Noir or a pint of light, crisp Pilsner.

Two 4 oz balls Burrata (115 g each)
4 medium-size peaches, cut into quarters, remove pits
½ tsp ground cinnamon
2 cloves garlic, minced
1 tsp chopped fresh mint
3 Tbsp lemon juice
1 Tbsp honey
1 Tbsp olive oil
Few grinds black pepper

Let the Burrata come to room temperature before serving. Remove from the brine, blot dry with a paper towel, and place on a serving platter.

Prepare the peaches and put into a bowl. Put the olive oil, honey, cinnamon, and garlic in a Pyrex measuring cup. Microwave on high heat for 20 seconds. Stir the lemon juice, and half the mint into the olive oil mixture to combine. This is a temporary emulsion so stir it together quickly an instant before pouring it on the peaches. Add half of this mixture to the peaches and toss until evenly coated.

Scrub your grill with a wire brush, and spray with cooking oil, or wipe it with a paper towel moistened with cooking oil before lighting it. Preheat the grill to high heat. If you are using charcoal, the coals should be glowing. Start the peaches cut side down, since the peaches are quartered there are 2 cut sides. Grill for 2½ minutes, turn to the other cut side and cook for a further 2½ minutes. Turn the peaches so they are skin side down and baste with some of the sauce so that it pools in the center of the peaches. Cook for a further 7 or 8 minutes, or until the peaches are pretty soft, but still retain their shape.

Surround the Burrata with the grilled peaches. Pour the remaining liquid over the Burrata, and sprinkle with the remaining mint and a few grinds of black pepper. For serving implements provide both a small sharp knife and a spoon. Serve with crackers or torn pieces of sourdough bread and a pile of napkins.