Peaches & Burrata with Rosemary EVOO and Peach White Balsamic Vinegar

Indulge in the ultimate summer treat for parties or afternoon snacking with this sensational and seasonal dish. Combining the lusciousness of ripe peaches, the creaminess of burrata, and the aromatic infusion of Rosemary EVOO & Peach White Balsamic, this dish is a true delight. A touch of honey, Sea Salt, and crushed black pepper adds a delightful contrast to the trio of main ingredients, creating a beautiful symphony of seasonal flavors.

Ingredients: 

3 peaches, pits removed and cut into wedges 

2 each (4oz) burrata 

1/4 cup Rosemary EVOO

1/4 cup of Peach White Balsamic

1 tablespoon honey 

1 teaspoon Sea Salt Flakes 

Pinch of Crushed Black Pepper

Fresh basil and rosemary, for garnish 

Crostini or crusty bread slices 

Instructions 

Place peach wedges neatly on a serving plate or platter, then top with burrata (you can cut the tops to reveal the creamy centers). Drizzle the platter with Rosemary EVOO, Peach White Balsamic Vinegar, and honey, then sprinkle sea salt and black pepper. Finally, garnish with fresh herbs. Serve with crostini or slices of deliciously crusty French or Italian bread, perfect for dipping, sopping, and scooping.