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Heirloom Tomato, Peach and Burrata Summer Plate

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

Servings: 3
Course: Appetizer

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

Instructions

    Cup of Yum
  1. Spread tomato wedges and peach wedges onto a large platter.
  2. Break burrata ball up into heaping spoonfuls and dot around fruit wedges.
  3. Tear prosciutto into smaller strips and nestle between other ingredients.
  4. 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.