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Fruit and cheese is a match made in heaven. Peaches and Burrata takes it to another level, but what is burrata, you ask? Burrata is mozzarella wrapped around a center of more strings of mozzarella and cream. It’s soft, slightly salty, a little oozy, and delightful in every way when paired with sweet summer peaches.
It’s not hard to wrap your head around the goodness of this dish. First, it’s beautiful: bright yellow peaches, white burrata cheese, reddish pink prosciutto ham, a drizzle of deep, rich balsamic glaze, honey, and bright green basil sprinkled on top. The best part is that each of those rich colors corresponds with a different, complementary flavor and texture. Sweet, creamy, salty, tangy, and fresh.
So, What Do I Cook, Exactly?
One of the fantastic things about peaches and burrata is that it is a no-cook dish! That is, unless you want to make your own balsamic glaze and crostini, which I recommend. In that case, it’s an almost-no-cook-dish.
To make balsamic glaze, all you do is pour 1 cup of balsamic vinegar into a small sauce pan, bring it to a gentle boil, reduce the heat so that the glaze simmers, and let it cook down until it reaches your desired consistency, stirring every once in a while. That’s it. You can also add some honey to it, if you’d like. After the vinegar reaches a boil, be sure to reduce the heat to low, otherwise it will burn, and that’s a real bummer. It takes about 20 minutes to cook down. The balsamic glaze should be able to coat the back of a spoon when it’s done.
To make the crostini, slice a baguette into 1/2 inch slices. move an oven rack to the highest position, and preheat your broiler to 500 degrees F. Arrange the slices of baguette on a baking sheet, drizzle with olive oil, and toast under the broiler for a few minutes. Watch them, and don’t walk away from the oven, as these can burn really fast.
How to Serve Peaches and Burrata
Get your fanciest platter, and arrange all of the ingredients however you’d like. Drizzle the balsamic glaze and honey at the end. Sprinkle the finely sliced or torn basil over the whole dish right before serving. Serve with crostini. That’s it!
I would have a couple of spoons on the platter so your guests can scoop heaps of peaches, prosciutto, and gooey burrata onto their crostini.
When you make it, will you please leave me a comment on this post and tell me how it went? I’d love to hear.
Also, watch this space for an exciting announcement coming soon!
Peaches and Burrata with Balsamic Glaze, Honey, Prosciutto, and Basil
- 4 or 5 large, ripe peaches
- 1 ball burrata cheese You could substitute sliced, fresh mozzarella.
- 6-8 thin slices of prosciutto
- 3-4 teaspoons balsamic glaze see note
- 1-2 teaspoons honey
- 2-3 leaves fresh basil, thinly sliced (chiffonade)
- 1 baguette
- 2-3 Tablespoons olive oil
- flaky salt
For the Crostini
- Arrange an oven rack so that it is in the highest position in your oven.
- Preheat your broiler to 500 degrees Fahrenheit.
- Slice the baguette into 1/2 inch slices.
- Arrange the slices of baguette on a baking sheet. Brush with olive oil and put under the broiler for 2 to 3 minutes, until they start to toast. Watch them closely so they don't burn. Remove from oven and set aside.
For Everything Else
- Peel and slice peaches into fairly thin slices.
- Cut those peach slices in half to make it easier for them to fit on your crostini.
- Set the burrata in the center of a platter.
- Tear the prosciutto into bite-sized pieces, and arrange with the peaches on a platter. Sprinkle with basil.
- Just before service, drizzle everything with balsamic glaze, and honey.
- Serve with crostini.