Stone Fruit, Burrata & Prosciutto
Eat a peach!
I've seen somewhere on the wonderful world of the internet that today is Eat a Peach Day. True or not, I don't usually need an excuse to enjoy them. So, here’s a recipe for my favorite savory way to them.
I like to serve this dish as an elegant appetizer, paired with wine (always my number one choice) or incredibly cold Aranciata Rossa, on warm summer nights. When served on its own, it satisfies 2 people perfectly. If you add some slices of bread or grissini—ideal for dipping into the creamy burrata—it can serve up to 4 people as a starter. If serving as a salad, try adding bitter greens like arugula or finely chopped endive, transforming it into a refreshing and, dare I say, complete meal.
Antes de você conferir a receita, posso te pedir uma coisinha? Se você gosta das minhas receitas, adoraria que você apertasse o botão ❤️ para me mostrar que esteve por aqui? Isso significa mais para mim do que você imagina.
Before you check out the recipe, can I ask you a small favor? If you enjoy my recipes, I would love it if you could press the ❤️ button to show me that you were here. It means more to me than you can imagine.
Stone Fruit, Burrata & Prosciutto
Serves 4 as an appetizer or starter, or 2 as a salad
1 large peach or 2 small ones
1 large nectarine or 2 small ones
2 burratas (approximately 100g each)
A good substitution is just plain fresh mozzarella
4-6 slices of prosciutto
Fresh basil leaves
Salt (preferably flaky finishing salt)
Freshly ground black pepper
Cut the peaches and nectarines in half, remove the pits, and slice each half into four pieces. Arrange the slices on a plate.
Place the burratas on top of the arranged fruit slices. If substituting burrata, cube or shred your cheese option and distribute it evenly over the fruit.
Arrange the slices of prosciutto around or on top of the burratas. Add the fresh basil leaves, tearing them by hand to maintain a delicate presentation. Then drizzle generously with olive oil, and season with salt and freshly ground black pepper.
Serve immediately as as appetizer or starter. For a more substantial salad, serve on a bed of greens.
If there are leftovers, store the salad in an airtight container in the refrigerator for up to 1 day. Keep in mind that the burrata may lose some of its creaminess, and the fruits might release juice, which could alter the dish's texture.
👏🏼👏🏼👏🏼👏🏼👏🏼
It’s a wonderful blend of flavors. I love it!