Creamy Burrata and Caramelized Roasted Peaches

Ingredients

• Burrata
• Peaches (Cut into wedges)
• 1 tbsp Olive oil (For the roasted peaches)
• Thyme (A little, for the peaches)
• 1 tbsp Honey (For roasting the peaches)
• Red and yellow beefsteak tomatoes (Cut into slices)
• Pine nuts (Toasted in a pan)
• Green salad
• Fresh basil (Mentioned in the dish presentation)
• Cured ham (Shredded)
• Balsamic vinegar (A little, for seasoning)
• Whole-wheat bread (A few slices, toasted to serve)

Steps

1. 1

   Cut the peaches into wedges.

2. 2

   Place the peach wedges in an ovenproof dish. Add the olive oil, thyme, and 1 tbsp of honey, then toss to coat the fruit well.

3. 3

   Roast the peaches for 8 minutes at 180 °C.

4. 4

   Meanwhile, cut the red and yellow beefsteak tomatoes into slices.

5. 5

   Sauté a few pine nuts in a very hot pan until toasted.

6. 6

   Begin plating with a little green salad and the tomato slices.

7. 7

   Add the burratas to the plates.

8. 8

   Remove the roasted peaches from the oven and arrange them on the plates.

9. 9

   Add the toasted pine nuts, then season with 1 tbsp of olive oil and a little balsamic vinegar.

10. 10

    Add the shredded cured ham and, if desired according to the stated presentation, the fresh basil.

11. 11

    Toast a few slices of whole-wheat bread and serve them alongside.

Notes

The quantities of burrata, peaches, tomatoes, salad, pine nuts, cured ham, balsamic vinegar, and thyme are not specified in the source. The source mentions 1 tbsp of honey for the peaches and 1 tbsp of olive oil in the dressing; the oil used to roast the peaches is mentioned without a precise quantity. The temperature and cooking time for the whole-wheat bread slices are not indicated.

Nutrition per serving

• starter
• summer
• brunch
• aperitif
• salad
• vegetarian except for ham
• gluten-free except for bread
• oven-roasted