Frequently asked questions
As two cookbook authors, this is at the top of our summer must-makes. It is absolutely heavenly and so simple to put together—it’s not even really a recipe, more of a combination of stellar ingredients. The candied pepitas are a fun addition inspired by a salad we had at a restaurant; you can substitute purchased roasted salted pepitas or simply omit. Either way, anyone who tastes a bite of this one will rave.
Ripe peaches: Use only ripe, juicy in-season peaches. You may want to taste a slice before making (we’ve had some mealy peaches that feel ripe but don’t taste sweet). Burrata cheese: Burrata is an Italian fresh mozzarella cheese filled with cream and cheese shreds. When you cut into the ball, the creamy cheese comes spilling out: perfect for topping salads, pasta, and pizza. Fresh basil: Using fresh basil makes this similar to a peach caprese salad, but with burrata cheese. You can also top with other herbs like fresh thyme, chives, or tarragon. Olive oil: A drizzle of olive oil adds richness and flavor. Balsamic vinegar or balsamic reduction: A little drizzle of balsamic vinegar works, but can taste strong so don’t add too much. We like purchased balsamic reduction since it’s thicker and sweeter, or you can make your own balsamic reduction. Flaky salt: We like topping with flaky salt because it makes pops of salty flavor. Our favorite is smoked flaky salt, which infuses another flavor component. Pepitas: These are optional, but add a nice crunchy element. Roasted salted pepitas are easy to find at the store. You can also make candied pepitas: see below! You could also try any type of chopped nut.
Place the peaches in a paper bag. Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time. Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl. Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.
5 from 1 review Or make candied pepitas: Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl. Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.
