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Ingredients
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1 (4 ounce) ball burrata cheese, at room temperature
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1 peach, sliced
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1 tablespoon thinly sliced fresh basil leaves
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2 tablespoons extra-virgin olive oil
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3 tablespoons raspberry balsamic vinegar
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flaked sea salt to taste
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1 pinch freshly ground black pepper or to taste
Directions
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Gently tear open the burrata cheese to expose the soft, creamy core and place in the center of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and drizzle with olive oil.
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Bring raspberry balsamic vinegar to a 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.
Cook’s Note
Burrata is an Italian cheese made from mozzarella and cream. It has a softer, creamier center, but you can use mozzarella if you like.
You can use regular balsamic vinegar, but I find that the raspberry gives a more intensely sweet-tart hit of flavor.
Serve on a bed of arugula if you like.
Nutrition Facts (per serving)
159 | Calories |
13g | Fat |
4g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 159 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 5g | 25% |
Cholesterol 20mg | 7% |
Sodium 176mg | 8% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 2g | |
Protein 4g | 8% |
Vitamin C 11mg | 12% |
Calcium 5mg | 0% |
Iron 0mg | 1% |
Potassium 13mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.