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    Home > Blog > Seasonal > Heirloom Tomato, Peach and Burrata Summer Plate

    Heirloom Tomato, Peach and Burrata Summer Plate

    by Jenny Park · Published: Jun 21, 2019 · Modified: Jun 1, 2020

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    A close up of heirloom tomato, peach, and burrata summer plate.

    Today’s the first day of summer so we’re kicking things off with a no cook dish that’s extremely simple (like 5 minutes simple) and satisfying! Our Heirloom Tomato, Peach and Burrata Summer Plate is truly the perfect summer dish! It’s super fresh, light and still filling, and makes a really great appetizer, lunch or dinner! The sweet tomatoes and peaches pair really well with the creamy burrata and salty prosciutto! Whenever I put this dish together for friends or family it disappears within 5 minutes. Seriously. You can serve it as is, or with some lightly toasted crostini as a scooping vessel. I seriously make this dish all summer long with the freshest tomatoes and peaches and can never get enough. Enjoy! xx, Jenny

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    A close up of heirloom tomato, peach, and burrata summer plate.

    Heirloom Tomato, Peach and Burrata Summer Plate

    5 from 6 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 3

      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  

    • 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.

    June 21, 2019 / 4 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    June 21, 2019 / 4 Comments

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      5 from 6 votes (4 ratings without comment)

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    1. Liz

      August 13, 2024 at 8:31 am

      5 stars
      What’s not to like with tomatoes and peaches in season. Quick, easy and delicious! I’m making your a bit labor intensive corn chowder next. Just have to try it.

      Reply
    2. Karen

      August 01, 2022 at 5:59 pm

      5 stars
      This is divine! So simple, but delicious. I added mini-pear tomatoes from my garden and used Palisade peaches (a treat in august in Colorado). It was the perfect lunch!

      Reply
    3. Sabrina

      June 22, 2019 at 7:47 pm

      burrata is one of my favorites, I always wonder why it’s so rarely used, maybe not always available or too rich for some dishes, but nicely paired here with peaches and tomato to balance it out so thank you

      Reply
    4. David E Richey

      June 22, 2019 at 6:52 am

      I love this type of recipe

      Reply

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