Peaches with burrata, basil and raspberry balsamic syrup

    15 min

    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.

    3 people made this

    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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    Reviews in English (3)


    Peaches and burrata are a match made in heaven. Do use the raspberry vinegar, the fruity tangy flavour just makes this a perfect salad!  -  23 Jul 2016


    It's official! Peaches and burrata are a perfect couple. I used saturn peaches, so I had to use more than indicated but the ratio is unimportant. If you have more of one, just use it to sop up the delicious juices on your plate. Do use raspberry vinegar, it is so fruity and tart that it gives a boost to your tastebuds. Serve with a cool glass of white wine and let the summer heat slide right by you. Thank you for the recipe.  -  25 Jun 2016  (Review from Allrecipes US | Canada)


    Loved this! It's not fresh peach season, so I used sliced strawberries instead (though I suspect frozen/thawed peaches would have been really good in a pinch). Basil goes really well with strawberries and balsamic vinegar. And I drizzled the dish with 25-year aged balsamic vinegar, which has a sweetness, thickness, and fruitiness all by itself. This is definitely on my appetizer list for the future!  -  28 Nov 2016  (Review from Allrecipes US | Canada)