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.
2 ripe in-season peaches
1 container or ball of burrata cheese, drained
5 basil leaves, torn in a few pieces
1-2 Tbs. aged balsamic vinegar or 2 Tbs. of balsamic pearls
About 2-3 Tbs. fruity green extra virgin olive oil
1 Tbs. honey
Abut ¼ cup toasted slivered almonds*
A generous amount of fresh coarse ground black pepper
Maldon sea salt for sprinkling
- Cut the peach away from the pit in ½ – 1-inch 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 med heat, tossing often until they are golden brown everywhere.