Burrata with Peaches, Prosciutto, and Basil

Name: Burrata med persika, prosciutto och basilika
Total time: 10 min
Yield: 4

Prep time: 10 minServes: 4

Pairs with

Summer on a plate. Rosé and this dish were invented for each other — both light on their feet, both slightly sweet, both saying 'sit down, we're going to be here a while.'

Ingredients

2 balls of burrata, at room temperature
3 ripe peaches or nectarines, sliced
8 slices prosciutto
Large handful of basil leaves
3 tbsp best olive oil
1 tbsp aged balsamic vinegar
Flaky sea salt, black pepper
Crusty bread, to serve

Method

11. Take the burrata out of the fridge 30 minutes before serving — cold burrata is not the same food as room-temperature burrata.
22. Arrange peach slices across a large flat plate.
33. Tear the burrata open with your hands (don't slice — you want the ragged edges) and place among the peaches.
44. Drape the prosciutto in loose folds over and around.
55. Scatter basil, drizzle with olive oil and balsamic, finish with sea salt and pepper.
66. Serve with bread for scooping.