Grilled Peaches, Charred Focaccia and Burrata Salad

Chef Maurice Desharnais, Wayne Gretzky Estates

Serve with: Wayne Gretzky Whisky Oak Aged Chardonnay

• 1 tsp rosemary chopped
• 1 tsp thyme picked and chopped
• 10 each peaches cut into eights, pit removed
• ½ cup Wayne Gretzky Estates pinot grigio
• ¼ cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tsp chili flakes
• 2 each whole burrata
• ½ cup mint (ripped loose)
• 1 cup parsley flat leaf (ripped loose)
• ½ cup thai basil (ripped loose)
• ½ cup pistachios (toasted, rough chopped)

Turn the BBQ grill on medium heat, and brush with oil so things don’t stick. Take the olive oil, cracked pepper, rosemary, thyme and kosher salt and mix, toss the focaccia fingers into the mixture. 

Once mixed, grill on the BBQ until charred slightly and then remove and place aside.

Next mix the wine, extra virgin olive oil, vinegar, honey and chili flakes. Keep about ¼ cup of the mixture of to the side. Place the cut-up peaches into the bowl and toss together. Let stand for 15 minutes. Next turn the grill up to high, and re-oil. Remove the peaches and grill on the BBQ, just until grill marks are made. Place to the side.

Take the burrata out of the fridge and cut in half quickly and carefully, place each half-cut side up on a plate. Place the grilled peaches around the cheese as to try and hold it up. Mix the ripped-up herbs and drizzle with some of the saved wine mixture, Sprinkle the herbs over the cheese and peaches, Drizzle the remaining wine mixture over the plates, and garnish with the chopped pistachios. Serve with the charred focaccia sticks