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Peaches with Burrata, Basil, and Raspberry Balsamic Syrup


"Juicy peaches snuggle into creamy Burrata cheese, with a sweet/tart balsamic reduction drizzled over the top. Bright fresh basil and flakes of crunchy sea salt finish off this easy, impressive summertime appetizer."
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15 m servings 159 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 159 calories; 12.8 g fat; 3.9 g carbohydrates; 4.1 g protein; 20 mg cholesterol; 176 mg sodium. Full nutrition

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Read all reviews 2
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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...

Loved this! It's not fresh peach season, so I used sliced strawberries instead (though I suspect frozen/thawed peaches would have been really good in a pinch). Basil goes really well with strawb...