Deacon's New South Shares Summer Appetizers

Chef Travis Sparks of Deacon's New South shared two summer appetizer recipes ( see below ) Deacon's New South is located at 401 Church St, Nashville, TN 37219. Phone: (615) 994-1994 
For more info www.deaconsnewsouth.com

Burrata with pickled watermelon, heirloom tomato, arugula (serves 3-4)

1 lb. burrata cheese 
3-4 heirloom tomatoes
1 watermelon
1 lb. baby arugula
Lemon vinaigrette for dressing greens (recipe below)
 
Directions:
-Place burrata in blender or food processor and whip until smooth
-Cut melon for pickling
-Wash and dry greens
-Make vinaigrette.
 
Watermelon Pickling Liquid:
6 cups water
2 cups champagne vinegar 
1/2 cups dry hibiscus flowers 
2 cups sugar
1/2c honey
1 tsp black peppercorns
1 tsp pink peppercorns 
3-4 sprigs of fresh thyme 
 
Directions:
-Bring all to a boil to dissolve ingredients
-Pour over cut watermelon and let cool 
 
Lemon vinaigrette 
1/2 cup lemon juice 
1/2 cup honey
1/4c extra virgin olive oil 1/4c white vinegar 
2 sprig of fresh thyme picked 
1 large shallot 
2 1/2 cups canola oil 
1 tsp white pepper 
 
Directions:
-Place all ingredients into blender except oils 
-Blend on high and slowly drizzle oil in to emulsify 
 
Seared halloumi cheese with pickled peaches (serves 3-4)
 
1 lb. halloumi cheese
3-4 fresh peaches 
1 tbsp local honey 
lemon wedges 
rustic sourdough bread 
fresh thyme 
 
Pickling liquid (optional):
6 cups water
2 cups champagne vinegar 
2 cups sugar
1/2c honey
1 tsp black peppercorns
1 tsp pink peppercorns 
3-4 sprigs of fresh thyme 

Directions:
-Cut cheese into 1/2 inch slabs 
-Sear cheese in a smoking hot, non-stick pan until golden on both sides, about a minute per side. 
-Pickle peaches if desired. (Option to use fresh peaches, too.)
-Cut peaches into pieces.
-Assemble by topping seared halloumi with the peaches, drizzle with the honey
-Place picked fresh thyme on top and serve with sourdough toast and lemon wedge 
 
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