Summer Peaches with Burrata and Prosciutto
Sweet, juicy Summer Peaches are such a delicious treat. There's something magical when peaches are macerated with white Balsamic vinegar and a few seasonings. Served on a bed of fresh argula, drizzled with olive oil and sprinkled with flaky salt, this side dish/salad makes a beautiful presentation. I enjoyed this with a glass of Aperol Spritz, and I felt as though I was transported back to Venice, Italy!
Servings 4
Ingredients
- 2 peaches ripe but firm; cut into wedges
- 2 tsp white balsamic vinegar
- 1 pinch sugar, salt and pepper
- 1 ½ cups baby arugula
- 4 oz Burrata Cheese torn
- 2 oz Prosciutto torn
- extra virgin olive oil for drizzling
- flaky salt recommended: Maldon Sea Salt
- fresh chopped chives optional (didn't use)
- torn mint optional (didn't use)
Instructions
- In a bowl, macerate the peaches with the vinegar and seasoning for 10 minutes.
- Evenly spread baby arugula on a serving platter. OPTIONAL: Drizzle a light amount of white balsamic vinegar over the arugula
- Arrange the Burrata cheese on the center of the platter.
- Arrange the Prosciutto and Peaches, evenly, around the Burrata cheese.
- Lightly drizzle olive oil over the salad and garnish with a sprinkling of flaky salt.
Notes
Recipe source: Slightly adapted from Food Network
When buying peaches, my first choice is my local Farmer's Market. They are usually sold ripe. I ask for freestone peaches, if possible, because they are much easier to slice in half. Otherwise, you might get cling peaches-- and there's nothing wrong with that. They're just a bit more challenging to slice in half.
NOTE: I decided to lightly sprinkle the arugula with white balsamic vinegar, after there was some left on the platter. I really liked that, and made a note to do that in the future. I didn't add the mint, because my husband isn't a fan of it-- though, I'm sure that's also delicious.