Peaches with Burrata, Basil, and Raspberry Balsamic Syrup
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Ingredients15 m servings 159 cals
Original recipe yields 4 servings
- Gently tear open the Burrata cheese to expose the soft, creamy core and place it in the middle of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and top with olive oil.
- 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:
- You can use regular balsamic vinegar, but I find that the raspberry gives a more intensely sweet/tart hit of flavor.
Per Serving: 159 calories; 12.8 g fat; 3.9 g carbohydrates; 4.1 g protein; 20 mg cholesterol; 176 mg sodium. Full nutrition
ReviewsRead all reviews 2
It's official! Peaches and burrata are a perfect couple. I used saturn peaches, so I had to use more than indicated but the ratio is unimportant. If you have more of one, just use it to sop up t...