Peaches with burrata, basil and raspberry balsamic syrup

    Peaches with burrata, basil and raspberry balsamic syrup

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    About this recipe: Burrata cheese with peaches, basil and a raspberry balsamic syrup will impress all your guests in this delightful summertime starter. You can use normal balsamic vinegar, but I find that the raspberry gives a more intensely sweet/tart hit of flavour.

    Serves: 4 

    • 1 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
    • freshly ground black pepper (optional)

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Gently tear open the ball of 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.
    2. Bring raspberry balsamic vinegar to the 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.
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