Burrata may be my all time favorite cheese.

I thought I knew love when I tasted fresh (still warm!) mozzarella right out of the big pail it was made in at Eataly in Turin, Italy a couple of summers ago but no, burrata beats that.

You think it’s like mozzarella from the outside but then the inside reveals this creamy, ricotta texture and you’re done for with the first bite.

Last summer, Julie and I had this amazing speck, fried caper and burrata pizza overlooking the bay in San Francisco and after snatching up the last package of this cheese gold at the store the other day, I knew I wanted to make a lazy (wo)man’s version of that except, you know, minus the speck, arugula and capers and with peaches, bacon, pistachios and basil instead.

So really, nothing at all like that pizza except for the burrata but, whatever.

My beloved peaches aren’t safe from any recipe for the next couple of months, even quesadillas.

More quesadilla recipes to try:

Brisket Quesadilla
Summer Harvest Cheddar Quesadilla
Smashed White Bean and Kale Quesadillas with Creamy BBQ Dip