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.
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)
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Method Prep:10min › Cook:5min › Ready in:15min
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.
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.