This caprese alternative is so special. Make sure you catch the peaches when they are perfectly in-season and ripe! Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture.
I N G R E D I E N T S
- 2 ripe in-season peaches
- 1 container or ball of burrata cheese, drained
- 5 basil leaves, torn in a few pieces
- 1-2 tbsp aged balsamic vinegar or 2 tbsp of balsamic pearls
- 2-3 tbsp fruity green extra virgin olive oil
- 1 tbsp honey
- 1/4 cup toasted slivered almonds*
- A generous amount of fresh coarse ground black pepper
- Maldon sea salt for sprinkling
D I R E C T I O N S
Cut the peach away from the pit in 0.5″ – 1″ wedges (you will have about 12-16 slices of peaches from each peach).
Cut the burrata cheese in similar size pieces to the peaches. To do this, cut the burrata ball in half and cut each half into 12-14 pieces. Arrange the peaches and burrata on a long narrow platter in a single line alternating between the peach and burrata.
Arrange a few pieces of basil between each couple of cheese/burrata pieces. Sprinkle the almonds all over.
Drizzle the peach/burrata line-up with the balsamic vinegar or pearls, olive oil, honey and pepper.
Sprinkle with maldon salt.
*Toast the almonds by putting them in a dry fry pan on medium heat, tossing often until they are golden brown everywhere.