Honey-Whipped Burrata with Grilled Stone Fruit & Pistachios

Appetizer | 4 servings

This deceptively simple dish celebrates the Bee's Knees' honey notes while adding textural contrast through grilled stone fruit and crunchy pistachios. Silky burrata becomes a canvas for the cocktail's flavor profile, highlighted by a drizzle of honey and fresh herb oil. It's elegant enough for a dinner party yet easy enough for a casual gathering.

Ingredients

• 2 ripe but firm peaches or apricots, halved and pitted
• 1 tablespoon olive oil
• 2 tablespoons honey, divided
• Kosher salt and cracked black pepper
• 2 burrata balls (8 oz total)
• ¼ cup roasted unsalted pistachios, roughly chopped
• 2 tablespoons fresh basil leaves, torn
• 1 tablespoon fresh tarragon or chervil
• Fresh lemon zest
• 3 tablespoons excellent quality olive oil
• 1 teaspoon fresh lemon juice

Instructions

1. Heat a grill pan or outdoor grill to medium-high heat.
2. Brush stone fruit cut-sides lightly with olive oil. Sprinkle with salt and pepper.
3. Grill for 2-3 minutes per side until caramelized with grill marks.
4. Drizzle grilled fruit with 1 tablespoon honey while still warm.
5. Place burrata on a serving plate. Spoon the remaining tablespoon of honey around it.
6. Arrange grilled stone fruit around the burrata.
7. Whisk together excellent olive oil and lemon juice.
8. Drizzle oil over burrata and stone fruit.
9. Scatter chopped pistachios, torn basil, and fresh tarragon around the plate.
10. Finish with a light shower of fresh lemon zest and cracked black pepper.