Ingredients:

  • 3 large ripe peaches, sliced into 1/2 inch wedges
  • 2 balls (8 oz each) burrata cheese
  • 4 oz prosciutto, torn into ribbons
  • 1 cup fresh basil leaves, torn
  • 1/4 cup toasted pine nuts
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic glaze
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring the burrata cheese to room temperature for approximately 30 minutes to ensure the center is creamy.
  2. Slice peaches into uniform 1/2 inch wedges. Tear the prosciutto into bite-sized ribbons and roughly tear the basil leaves.
  3. On a wide platter, arrange the peach wedges in an alternating circular pattern, interweaving the prosciutto ribbons between the slices.
  4. Place the burrata balls in the center of the platter and gently break the outer shell with a knife or fingers to release the creamy interior.
  5. Drizzle extra-virgin olive oil and balsamic glaze in a zig-zag motion across the salad. Scatter toasted pine nuts, torn basil, sea salt, and black pepper over the top.