Burrata Caprese Salad with Peach and Proscuitto
Appetizer, Main Course, Salad, Side Dish
medium peach, cut into cubes
cloves garlic, minced
extra virgin olive oil, divided
Kosher salt and cracked black pepper
ball fresh burrata mozzarella
thinly sliced proscuitto
fresh basil leaves
For serving, optional:
Toasted/grilled artisan bread loaf, sliced
Preheat oven to 400 degrees F.
On large lined baking sheet, toss tomatoes with peaches, garlic, 1 Tablespoon olive oil, salt and pepper. Roast for 15 minutes and set aside.
Arrange arugula on top of a large serving platter or bowl.
Drain water from burrata. Add to center of arugula. Scatter salad with roasted tomatoes, proscuitto slices, balsamic vinegar, and basil leaves. Season with kosher salt and cracked black pepper.
Serve with lightly toasted or grilled bread slices.
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