My love for all things dairy, fishy, and eggy keeps me from full-on vegetarianism/veganism. Eric and I both agree that the best meal from our honeymoon wasn’t at the many restaurants we dined at, but, instead, the lunch we consumed together on a park bench in a small Provincial town. A baguette, the tupperware of tapenade, and a container of creamy, stinky cheese. The summer sun beating down from above. We moaned with every hunk of bread that was shoved into our mouths. Our heads shook side to side in disbelief at how something so simple could be so decadent and perfect.
When we dine out we’d much rather finish our meals with a cheese course than any chocolate creation that’s on the menu. After many disappointing endings to dinners at upscale restaurants (one exception being The French Laundry, which blew us away), when a cheese plate presents itself, that’s our dessert of choice. Which is why I ended up going the sweet route with this burrata. With all the recipes out there, I didn’t find many that treated it as a finale.
As I’ve said before, I’m not much of a baker and rarely prepare anything more than a quick, rustic crisp for dinner guests. So, I did what I feel comfortable doing and roasted some peaches with balsamic, which were drizzled over the cream-filled cheese, and topped with some chopped cherries and a buttery oat crumble.