Recipe By Lynfred Brand Ambassador Laura Lorenz

4 peaches
3 burrata balls
Oil for the grill, peaches, and bread
1 cup basil (fresh)
5 large mint leaves (fresh)
¼ cup extra virgin olive oil
3 tbsp pistachios, roughly chopped (optional)
Grilled bread for serving

First, prepare the basil-mint oil. To do this bring a medium pot of water to a boil to blanch the herbs. Have an ice bath ready to go (large bowl with ice water). Once the water is boiling, add the basil and mint; cook for 30 seconds. Then take the herbs out and place them in the ice bath for at least 1 minute. Once the basil and mint are cool, drain all the water out by squeezing it between a towel (you do not want it wet when mixing with the oil because then the sauce will separate). Next, in a blender (or using an immersion blender) add the basil, mint, ¼ cup of oil, and a pinch of salt, and blend on high until smooth. Set aside while preparing the rest of the dish.

Take your burrata and set it out at room temperature for at least 30 minutes prior to serving (this will result in the center being very creamy). I do this step before I start preparing the peaches and bread. Turn your grill to medium-high heat. Slice the peaches in half and remove the pit. Oil your grill. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and starts to soften, roughly about 4-5 minutes. Next, brush the other side of the peaches with oil and flip, grilling for another 3-4 minutes. While grilling your peaches; brush sliced bread (I prefer an Italian baguette) with olive oil on both sides. Once your peaches are finished, remove them from the grill and start grilling the bread. Bread goes fast; roughly 1-2 minutes per side or until toasted.

On a large serving platter add peaches and the burrata, top with chopped pistachios and a drizzle of honey. I like to keep the basil-mint oil on the side. Basil and mint leaves make a fantastic garnish. Serve this dish with plenty of grilled bread.
*This dish can be adapted to any serving size. The amount of basil mint oil in this recipe was perfect for 4 peaches and 3 burrata balls.
*When buying your peaches, do not choose overly ripe peaches. If they are too soft they will fall apart while grilling.