Peaches, Burrata & Prosciutto with White Balsamic Vinagrette
I will look for any excuse to eat burrata: on crusty bread, in salads, atop pizzas and pastas, and even drizzled with honey for dessert. And I’m not the only one. Burrata seems to be the new buffalo mozzarella — it’s showing up on restaurant menus everywhere. Meaning “buttery” in Italian, burrata is a fresh Italian cheese made from mozzarella and cream.
Ingredients
2 tablespoons pine nuts
3 yellow peaches, pitted and sliced into wedges
8 ounces burrata cheese, torn into chunks (optional)
2 ounces prosciutto, torn into long strips
3/4 cup loosely packed fresh basil leaves
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
Instructions
Place the pine nuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool.
Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Sprinkle the pine nuts over top and serve.
