Heirloom Tomato, Peach and Burrata Summer Plate

Name: Heirloom Tomato, Peach and Burrata Summer Plate
Yield: 3 serving
Ingredients: 2 large heirloom tomatoes, cut into wedges (about 8 pieces each); 1 ripe peach, pitted and cut into wedges (about 8 pieces); 1 large ball burrata; 3 ounces very thinly sliced prosciutto (5 to 6 strips); fresh oregano leaves; fresh basil leaves; extra virgin olive oil, for drizzling; sea salt flakes for sprinkling; fresh cracked black pepper

User Reviews

5.0

18 reviews

Excellent

Servings
3
Course
Appetizer

Heirloom Tomato, Peach and Burrata Summer Plate

Joelle Cantu

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

2 large heirloom tomatoes, cut into wedges (about 8 pieces each)
1 ripe peach, pitted and cut into wedges (about 8 pieces)
1 large ball burrata
3 ounces very thinly sliced prosciutto (5 to 6 strips)
fresh oregano leaves
fresh basil leaves
extra virgin olive oil, for drizzling
sea salt flakes for sprinkling
fresh cracked black pepper

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Instructions

Spread tomato wedges and peach wedges onto a large platter.
Break burrata ball up into heaping spoonfuls and dot around fruit wedges.
Tear prosciutto into smaller strips and nestle between other ingredients.
Top platter with fresh oregano leaves and basils leaves. Finish with a drizzle of oil, sprinkle of sea salt flakes and cracked black pepper. Serve.