Grilled Bosc Pear & Burrata Recipe

Prepare and grill pears

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Halve the Bosc pears lengthwise and core them with a small spoon to remove seeds. Brush cut sides lightly with 1 tbs extra-virgin olive oil and sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper. Place pears cut-side down on the hot grill and cook 3–4 minutes without moving, until grill marks form and pears soften slightly. Flip and grill the skin side 1–2 minutes just to warm through. Remove and set aside to cool slightly.

Tear or gently cut burrata into 4 portions. Set on a plate covered lightly to keep warm at room temperature until plating.

Make salsa verde

In a bowl or small food processor, combine 1/2 cup packed parsley, 1/4 cup basil, 1 tbs capers, 1 tsp Dijon, 1 finely chopped shallot, 1 tbs red wine vinegar, 1 tbs lemon juice, 3 tbs extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Pulse or whisk until ingredients are finely chopped but still textured (not a smooth puree). Taste and adjust salt or acid. Transfer to a small serving bowl and keep at room temperature.

Toast almonds

Heat a small skillet over medium heat. Add 1 tsp neutral oil and 1/2 cup Marcona almonds, stirring to coat. Toast, stirring frequently, 4–6 minutes until fragrant and golden—watch closely to prevent burning. Sprinkle 1/4 tsp smoked paprika and 1/4 tsp fine sea salt over the almonds in the last minute, stir to combine, then transfer to a small bowl to cool.

Grill bread

Brush both sides of 4 slices sourdough with a thin film of olive oil and spread softened butter on one side of each slice. Place bread on the same grill or grill pan used for pears over medium-high heat. Grill 1–2 minutes per side until crisp, golden, and slightly charred. Remove and keep warm.

Assemble plate

Place grilled sourdough slices on a serving board or plates. For each portion, arrange 1 grilled pear half (cut side up) alongside a portion of torn burrata. Spoon 1.5–2 tbs salsa verde over and around the burrata and pear. Scatter a tablespoon of toasted Marcona almonds over the top. Drizzle each portion with a light teaspoon of honey if using, sprinkle with fresh thyme leaves and a little lemon zest, and finish with a small pinch of flaky sea salt and a crack of black pepper.

Serve immediately while the bread is warm and pears are still slightly warm. Leftover salsa verde can be refrigerated up to 2 days.