Burrata Cheese with Grilled Nectarines

Burrata Cheese with Grilled Nectarines | www.kiwiandbean.com

It can be tough work keeping a food blog. Like when you have to eat burrata three times in one week. (1) Create the recipe—eat the burrata. (2) Test the recipe—eat the burrata. (3) Photograph the recipe—eat the burrata.

Burrata–if you haven’t tried it—may just be the most delicious food on the planet. Granted, I haven’t eaten EVERY food on the planet, but I honestly can’t imagine anything more scrumptious than a ball of fresh mozzarella cheese oozing with cream.

The most delicious food on earth becomes even MORE delicious—at the pinnacle of deliciousness, really—when you top it with sliced grilled nectarines, a sprinkle of basil, and some olive oil and balsamic vinegar, and scoop it up with slices of crispy salty grilled bread. Wow.

Burrata Cheese and Grilled Nectarines | www.kiwiandbean.com

I know you are probably wondering how the heck this dish belongs on an “I cook kid-friendly family meals” blog. And while it’s true that I have never met a burrata-loving child (mine among them), I have yet to meet one who would not appreciate a side dish of sweet and salty grilled nectarines. (Just throw a couple of extra ones on the BBQ.) Not to mention that once you try burrata, you’ll be happy if there’s no one around to share it with. In fact, you might find yourself telling the kids that burrata—like beer, margaritas and cappuccinos—is “only for adults”.

You may also be wondering: is this breakfast? Lunch? Dinner? An appetizer? A main course? And to that I say this is all things and everything that you want it to be. The first time I made it, my mom, Kiwi, Bean and I ate it for dinner with a whack of grilled sausages, bread and roasted veggies (photo evidence above). The second time, I served it to friends at their lakeside cottage, alongside some flatiron steaks (marinated and finished with garlic scape butter), kale salad and roasted cauliflower salad (photo evidence below). And the third time, I ate it all by myself as a 430 pm pick-me-up.

Burrata Cheese with Grilled Nectarines | www.kiwiandbean.com Burrata Cheese with Grilled Nectarines | www.kiwiandbean.com

If you can’t find burrata (I understand it can be hard to find in some places), you could probably substitute some cow’s or buffalo’s milk fresh mozzarella (aka bocconcini). It is sure to be tasty, but won’t have quite the same burrata wow factor.

Burrata Cheese with Grilled Nectarines

Total Time: 15 minutes


  • 1 large ball burrata cheese
  • 2 large ripe nectarines
  • Small fistful fresh basil, finely chopped
  • 1 1/2 tablespoons extra virgin olive oil
  • Balsamic vinegar or balsamic glaze
  • Sea salt, to taste
  • Grilled or pan-toasted sourdough bread or French baguette (see note below)


  1. Halve the nectarines, brush the fleshy sides with 1/2 tablespoon of the olive oil and dust with sea salt. Grill on high heat for a few minutes on each side (you want some grill marks, and a warm centre, but you don't want to cook them to mush). Set aside to cool slightly, and then chop into thin wedges.
  2. Bring the burrata to room temperature, and then place it on a pretty serving dish and cut it down the middle to let the cream run out a bit. Arrange the nectarines and basil overtop, and then pour over the remaining 1 tablespoon olive oil, drizzle with balsamic vinegar or balsamic glaze, and sprinkle with a bit of sea salt.


To grill bread slices, brush both sides with olive oil and sprinkle with sea salt. Grill (or toast in a hot dry skillet) for a couple of minutes on each side, or until they start to turn brown and crisp.


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Kale Salad with Apple, Avocado, Parmesan & Honey Mustard Vinaigrette

Kale, Apple, Avocado, Parm Salad | www.kiwiandbean.com

We did something really really brave this past weekend, and took our brood on a five-hour road trip to Montreal. Well, I should clarify: that’s five hours according to Google maps, which doesn’t (yet, anyway) adjust travel time for bathrooming, screaming, crying, nursing, “the iPad is not woooooooorking,” snacking, lunching, bathrooming again, hair pulling and crying (mine, this time), and nursing again. Hey Google, if you’re reading: five hours pfft, try eight POINT five hours. Continue Reading →

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No-Cook Sicilian-Style Tomato Pasta Sauce

No-Cook Tomato Pasta Sauce | www.kiwiandbean.com

I predict that you get about one paragraph into this blog post and decide that this dish is not for you. Or that, even if it might work for you, it definitely won’t please the littlest mouths in your house. I’m going to guess that if you skipped straight ahead to the recipe, and scanned the list of ingredients (resist; don’t do it!!), you’d click about as far away from here as you could go: “Oh, blech, no way not in my house,” you’d likely think, if not say out loud. Continue Reading →

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Power Cookies

Power Cookies | www.kiwiandbean.com

While I was writing this blog post for you, the Bean ate a leaf.

Ok, she didn’t quite eat a leaf, but she picked a leaf from a tree in our yard, and took a couple of hefty bites.

I quickly fished the masticated leaf bits out of her mouth, and contemplated a call to poison control or whatever it’s called, but she assured me—in the way that only a three year old can provide assurance—that she didn’t actually swallow.

Phew, I suppose.

Except she now knows the attention-grabbing power of eating garden greenery. Bean: 1. Mama: zero. Continue Reading →

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For my blogger friends: Canada’s new anti-spam law

So I’m taking off my foodie hat and putting on my lawyer hat today, to talk about Canada’s new anti-spam laws! Exciiiiting, right? Those of you who come for the recipes, I apologize. This is just a short little break from regularly scheduled programming, and I will be back with food stuff, I promise!

If you are still reading, then you are probably a blogger type or a web type, or else just really really bored and looking for something to read. For those in the latter category, might I suggest this.

For those in the former category, welcome! If you are confused or panicked or just plain curious about the new anti-spam law, and how it might affect your blogging activities, you have come to the right place!

Now before I begin, a disclaimer: I ain’t your lawyer, and this is not legal advice, y’hear? This is what we call legal information. If you have questions about how the new law applies to your particular circumstances, or you find yourself caught in an anti-spam pickle, you will need to retain a lawyer to help you.

With that out of the way, let’s get on with what will hopefully be the quickest and dirtiest, but most helpfully simplified, summary of the anti-spam law that you will find on the interwebs. Continue Reading →

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Greek Pasta Salad

Greek Pasta Salad | www.kiwiandbean.com

Well hello Saturday June 21, 2014. We’ve been waiting for you.

I’ve often thought it would be lovely to live in a warm summery climate year round, to drop my kid at school wearing a t-shirt and sandals, to eat Christmas dinner on the deck, to give up snow boots, shovels and mittens, to celebrate February birthdays in the park. Continue Reading →

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Your Summer Barbecue Meal Planner!

Barbecue collage

You will have to forgive my triple-A-type personality, and possibly hold back some laughter. Because I totally made you a Summer Barbecue Menu Matrix. Whaaaaaaaat? I know—so weird.

But before y’all go taunting me on Twitter and stuff, let me explain.

Summer barbecues are my fave. The best way to entertain friends and family, in my experience, because even if the food is just ok, you are sitting out in the sun or under the stars with your feet in the grass and a drink in your hand. And what could be better than that? Continue Reading →

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Make-Ahead Breakfast: Whole Grain Banana Oatmeal Waffles

Banana Oatmeal Waffles | www.kiwiandbean.com

If “waffle” makes you think of the boxed up frozen kind or the topped with fake whipped cream and syrupy strawberries kind, then read on. Waffles can be healthy! As in totally whole-grain, dairy-free and refined-sugar-free healthy. They can also be as easy and weekday-friendly as toast….if you whip the batter up the night before. Continue Reading →

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“In the Door” Quinoa Fried Rice

Quinoa Fried Rice | www.kiwiandbean.com

The Bean—now three years old—recently discovered the power of “why”. In a big way. As in:

Me: Let’s get dressed.
The Bean: Why are we getting dressed?
Me: Because we are going outside.
The Bean: Why are we going outside?
Me: Because it’s a beautiful day.
The Bean: Why is it a beautiful day?
Me: [Stumped.] Put your socks on and stop asking questions.

I have a feeling I’m supposed to welcome this to and fro as a signal of my child’s robust intellectual development. So why do I find it so dang annoying? And how the heck is it possible for a three year old to routinely stump an adult some 20 years (ahem) her senior?

When I next serve up this quinoa dish—one of the Bean’s favourites, incidentally—I imagine she might ask: Why do you call this quinoa dish “fried rice”? A good question, indeed. And perhaps a sign that we (I) have taken this quinoa thing too far. Why not just make rice fried rice?  Continue Reading →

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Asian Napa Cabbage Slaw

Napa Cabbage Slaw | (Cooking for) Kiwi & Bean

After months of stewing, braising and roasting, I am so giddy to finally be ushering barbecue season into the K&B kitchen. Nothing chases away the winter blues better than a big hunk of grilled meat. Am I right?

I’ll admit that we have a bit of a spring/summer dinner “formula” around here, and if you follow me on Instagram you will no doubt recognize it: grilled meat or fish, oven-roasted veg, big ass salad. I serve up this formula at least two or three times per week, but to keep things interesting, I rotate through different marinades, veggies and salads. And on special occasions I add (*gasp*) bread.

This Napa Cabbage Slaw is a recent recruit to the salad lineup. I developed the recipe for our friends over at Belly Bootcamp (who whip moms-to-be and moms—including this one—into wicked shape), but it is SO good and healthy and fabulous in every way that I had to share it with you too!

Napa Cabbage Slaw | (Cooking for) Kiwi & Bean

You will have a hard time resisting *raw cabbage* (yes, cabbage) when it’s tossed with red pepper, apple, cilantro and green onion and spiked with a sweet and sour Asian-inspired vinaigrette and salty roasted peanuts. It’s not only a great side for grilled meat or fish; it makes a perfect healthy lunch or topping for a burger or pulled pork sammie. You can change up the vegetables to use whatever happens to be overstaying its welcome in your refrigerator. I recently added sliced radishes and shaved broccoli, with yummy results.

If your kiddo is a salad skeptic like mine, offer up a deconstructed version of the slaw: set aside some of the undressed veg and peanuts, and serve with a bit of the dressing for dipping.

Now hop on over HERE for the recipe!

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