I about died on my wedding anniversary eating Peach Burrata. Yes, my personal chef and I recently had our 31st wedding anniversary. Each and every year this is a big deal. Life throws its major curve balls and still being married each and every year is a miracle to be celebrated. So, we jaunted over to our favorite Italian place.  Farro restaurant is chef owned and operated by Matthew Franklin. This chef is down to earth AND he is creative.  Matthew inspires my own personal chef. His food is rustic Italian and it is accessible and it is REAL food. He often uses Colorado’s seasonal ingredients and he always outdoes himself. But this time? I have no words. I am so glad I ordered his special appetizer: Peach Burrata. Here is a picture of our version.

Did I already say that when I was at Farro, I about died as I was eating the Peach Burrata?  I like these types of near death experiences because they are a glimpse and experience of heaven. Of course my reaction intrigued my personal chef of 31 years. So, he stole some off my plate.  He about died too. I mean honestly, we both about died on our wedding anniversary.

As is his typical fashion, Matthew showed up to our table. This chef/owner does this. This chef walks around and talks to his customers.  Who does that anymore? I believe in leading by walking around. We are glad he does because my personal chef begins to ask his questions about flavors, ingredients, technique and timing. Matthew loves it. And Dale gets great ideas. And I get to eat these great ideas.

So there we were, Matthew telling my personal chef how to make this VERY SIMPLE Peach Burrata appetizer. So, the very next day (which was last night) this husband of 31 years whipped it up and now the very next day (today) I am sharing it with you. I want you to about die and about go to heaven, even if it is only for 5 minutes while you are eating this. We need more glimpses of the new heavens and new earth.

[For the record, I think that “heaven” is a renewed, reclaimed, restored new earth. We will be sitting in beautiful cities and lovely gardens eating things like Peach Burrata made by chefs like you and my husband, using ingredients grown by gardeners like you and me. We will work and play and be productive. People will still be playing their trombones and violins. I bet builders will build cool buildings and table makers beautiful tables. Did you know that as you garden, create new systems, design curriculum or WHATEVER is good, that you are probably practicing for one of the tasks you will engage in the new heavens and new earth?!?!?  Thank you Jesus!]

Ok, stop digressing Laura. Here’s the recipe, just in time for Colorado peach season I might add.

Peach Burrata

Serves 2

• 2 Peaches, fresh yummy Colorado Palisade peaches (if it’s August that is).
• 1 cup of balsamic vinegar that has been reduced
• Burrata cheese (we found ours at Whole Foods)
• Fresh basil from your garden (or bought fresh from the grocery — don’t used dried)
• Olive oil
• Fresh ground pepper.

Place one cup of balsamic vinegar in a sauce pan. Bring to a soft boil over medium heat.  Reduce to a low, allowing it to simmer gently for 15 minutes.  Reduce it to 1/2 cup or so. Let cool. You can keep this in fridge for a long time, using it in all sorts of ways.

Cut up your peaches, arrange on a platter. Plop 1 tablespoon of burrata on top of each peach. Drizzle the reduced balsamic. Place some basil around the plate. Drizzle a tad of olive oil and sprinkle a bit of fresh ground pepper.

And then die and go to heaven for 5 minutes. Or practice lingering and make it last.

See below for a picture of  how my personal chef served it.  Look at that cucumber from my garden.  It sits alongside a bowl of olives he warmed to which he added some fresh garden thyme. He also served a pounded/seasoned/pan “fried” chicken breast and a charred lemon for drizzling. With a loaf of bread and a glass of white wine, it was a great combo. I know what you are thinking. I am a spoiled rotten brat. You are right. I am.