Ingredients
Chips: 1 bag pita chips (or cinnamon-sugar tortilla chips)
Fruit: 3 ripe peaches, sliced into wedges
Cheese: 8 oz burrata cheese (or whipped ricotta/goat cheese)
Crunch: ¼ cup shelled pistachios, chopped
Herbs: Fresh mint leaves for garnish
Drizzle: 2 tbsp honey and 1 tbsp balsamic glaze
Instructions
Grill the Peaches: Preheat your grill or a stovetop grill pan to medium-high heat. Lightly brush the peach wedges with a touch of oil. Grill for 2 to 3 minutes per side until beautiful grill marks form and the peaches soften slightly. Remove and let them cool for a minute.
Build the Base: On a large serving platter or a parchment-lined wooden board like the one in image_dc1b85.jpg, spread out a generous layer of crunchy pita chips.
Add the Creamy Layer: Tear open the fresh burrata balls and dot the creamy, luscious cheese evenly over the chips.
Layer the Fruit: Arrange your warm, grilled peach slices over the top of the cheese and chips.
Garnish & Drizzle: Scatter the chopped pistachios generously across the platter for a salty crunch. Tuck fresh mint leaves into the nooks and crannies to add a pop of brightness. Finish the dish by drizzling the honey and balsamic glaze in a beautiful zigzag pattern over everything.
