Peaches With Burrata Basil And Raspberry Balsamic Syrup Food

PEACHES WITH BURRATA AND PROSCIUTTO

Peaches with Burrata and Prosciutto image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 2 peaches (cut into wedges) with 2 teaspoons white balsamic vinegar and a pinch each of sugar, salt and pepper. Let stand 10 minutes. Spread 1 1/2 cups baby arugula on a platter and top with the peaches. Top with a 4-ounce ball torn burrata and 2 ounces torn prosciutto. Drizzle with olive oil; sprinkle with flaky salt, pepper, torn mint and chopped chives.

PEACHES WITH BURRATA, BASIL, AND RASPBERRY BALSAMIC SYRUP

Peaches with Burrata, Basil, and Raspberry Balsamic Syrup image

Juicy peaches snuggle into creamy Burrata cheese, with a sweet/tart balsamic reduction drizzled over the top. Bright fresh basil and flakes of crunchy sea salt finish off this easy, impressive summertime appetizer.

Provided by foodelicious

Categories Antipasto

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

1 (4 ounce) ball Burrata cheese, at room temperature
1 peach, sliced
1 tablespoon thinly sliced fresh basil leaves
2 tablespoons extra-virgin olive oil
3 tablespoons raspberry balsamic vinegar
flaked sea salt
1 pinch freshly ground black pepper

Steps:

Gently tear open the Burrata cheese to expose the soft, creamy core and place it in the middle of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and top with olive oil.
Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.

Nutrition Facts : Calories 159 calories, Carbohydrate 3.9 g, Cholesterol 20 mg, Fat 12.8 g, Fiber 0.1 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 175.7 mg, Sugar 1.5 g

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