Peach, Prosciutto and Burrata Plate
- Savory
- Quick
- Light
- No cook
Sweet sliced peaches, salty prosciutto and creamy burrata dressed with a bright balsamic and olive oil drizzle and fresh basil. A light no-cook plate that comes together in minutes.
- Total
- 12 min
- Prep 12
- Serves
- 2
- Difficulty
- Easy
You'll practice: Emulsifying · Seasoning in layers
Instructions
-
Halve the peaches, remove the pits and cut each half into 1 cm wedges. Arrange the wedges on a serving platter.
~4 min
Choose peaches that give slightly to pressure; firm underripe fruit stays crunchy and will not soak up the dressing.
-
In a small bowl, whisk 2 tbsp olive oil with 1 tbsp balsamic vinegar, 0.25 tsp salt and 0.25 tsp black pepper until it looks glossy and slightly thickened.
~2 min
Whisking disperses the vinegar into the oil so the dressing emulsifies, turning glossy and clinging to the fruit instead of pooling.
Emulsifying Whisk constantly in one direction so the vinegar breaks into tiny droplets in the oil. Stop when the dressing turns glossy and coats the back of a spoon; if it looks greasy, keep whisking.
Seasoning in layers Season the dressing, then taste the finished plate. The salty prosciutto and creamy burrata carry salt, so add a little at a time rather than all at once.
-
Drape the prosciutto in loose folds among the peach wedges.
~2 min
-
Tear the burrata over the plate in rough pieces and spoon the balsamic dressing over the peaches, prosciutto and burrata.
~2 min
Tearing exposes the creamy center so it mingles with the dressing, while spooning rather than pouring keeps the delicate curds intact.
Tear the burrata rather than slicing it so its soft center spills onto the plate and mixes with the balsamic dressing.
Seasoning in layers Season the dressing, then taste the finished plate. The salty prosciutto and creamy burrata carry salt, so add a little at a time rather than all at once.
-
Scatter the basil leaves over the top and serve right away, while the peaches are still firm and cool.
~2 min
Basil bruises and darkens once dressed, so adding it last keeps its color and fresh aroma intact.
