Heirloom Tomato, Peach and Burrata Summer Plate
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.