Peach, Prosciutto & Burrata Platter with Ripe Peach Balsamic

Make it when you don't feel like cooking but still want to impress — your guests, or just yourself.

Ingredient Spotlight. Our Ripe Peach White Balsamic Vinegar is all sun-warmed orchard fruit — sweet and mellow, it echoes the fresh peaches without overpowering them. A drizzle of our Tuscan Herb Infused Olive Oil adds a savory, herbaceous counterpoint that keeps the platter from tipping too sweet.

Ingredients

• 1 lb prosciutto, thinly sliced
• 3–4 cups tomatoes (cherry or full-sized), halved or sliced
• 4 fresh peaches, sliced
• 1 ball burrata or fresh mozzarella
• 1 Tbsp Tuscan Herb Infused Olive Oil
• 1 tsp Ripe Peach White Balsamic Vinegar
• Fresh basil, for garnish
• Flaky salt and freshly ground pepper

Instructions

1. Arrange the peaches, tomatoes, and folded prosciutto over a large platter, letting them overlap.
2. Tear the burrata into rough pieces and tuck it among the fruit.
3. Drizzle the whole board with the Tuscan Herb oil, then thread the Ripe Peach white balsamic over the top.
4. Scatter with torn basil, finish with flaky salt and a few grinds of pepper, and serve right away with bread or crackers.

Chef's Notes

• For a jammy depth, simmer the Ripe Peach balsamic 2 minutes into a quick glaze before drizzling — that reduction is our spin.
• Season the tomatoes with a little salt first; it draws out their juice and sharpens the flavor.
• Serve everything at room temperature — cold dulls both the peaches and the burrata.

Make It Yours

• Toss a handful of Everything Nut Crumbs over the top for savory crunch.

Allergens: contains dairy and tree nuts (if using nut crumbs).

Summer on a platter — come taste our peach balsamic before your next gathering.