Summer Peach and Burrata with Prosciutto
Sweet peaches, creamy burrata, salty prosciutto, fresh basil, and toasted pine nuts create a vibrant summer salad full of flavor.
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spatula
- Mixing bowl
- Serving platter
Ingredients
- 2 tablespoons pine nuts
- 3 ripe yellow peaches, pitted and sliced into wedges
- 2 ounces prosciutto, torn into long strips
- 8 ounces burrata cheese, torn into chunks
- 3/4 cup loosely packed fresh basil leaves
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar
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