Tortellini with Stone Fruit and Burrata
We stopped by the fruit stand yesterday and picked up some fresh cherries and peaches. I just love this time of year when we can find delicious produce grown right around the corner. Inspired by a tortellini salad I had on vacation and looking for a really quick and light dinner, I decided to throw the cherries and peaches right into the mix. Last summer I made tomato and peach salad, tomato and peach bruschetta, and basically tomato and peach everything. Switching out the tomatoes for cherries gave this dish a nice tartness but if you wanted to use tomatoes instead, it would be really delicious! We haven’t quite reached peak tomato season yet where I live but its looming right around the corner. I recommend using whatever is fresh and available at the time you are cooking and it will likely pair nicely, most summer fruits and vegetables go together in one way or another.
Last night I used frozen corn because we haven’t reached corn season yet either. I was feeling impatient and sautéed my Vidalia onion in a pan with olive oil and added the frozen corn and cooked them together for about 10 minutes. If you don’t like a strong onion flavor this is a good option for you. However, I think it took away the acidity and punch this salad needed so next time I am going to slice the onions very thinly and leave them raw. I will also just pull the frozen corn out in advance and let it thaw or better yet use fresh corn cooked in advanced and sliced right off the cob.
Here’s what you need:
1 package tortellini cooked according to package directions and cooled
1 cup fresh or frozen corn kernels (thawed or pre-cooked)
1 peach, peeled and sliced thinly (a just ripe one so it is still firm enough to slice but smells fragrant)
1/2 a cup of fresh cherries, pitted and halved
1/2 Vidalia onion sliced very thinly
1/4 cup olive oil
1 fresh ball of burrata cheese
1/4 cup fresh basil
1/4 cup fresh mint leaves
fresh ground salt and pepper
balsamic glaze ( I buy pre-made because its easy, Roland is a good brand)
If you are able to make this recipe a couple of hours in advance the flavors will meld together more, I discovered that it tasted even better for leftovers so I would recommend making it ahead of time if you are able. That being said, peaches are delicate so I wouldn’t do it more than 24 hours in advance. Begin by mixing all of your fruit and vegetables with the olive oil and pasta. Add salt and pepper in small increments so that you are sure not to over salt it. Cut your burrata in half and squeeze out all the cream, separating it into chunks. Take the outer mozzarella layer and slice into thin pieces. Carefully stir the burrata and mozzarella into the dish. Lastly, stir in your basil and mint and tear large pieces in 1/2 or 1/4s. If you are making in advance cover and refrigerate. At serving time, drizzle with the balsamic glaze and a bit more fresh herbs.