Looking for a quick and elegant summer appetizer that impresses at first sight and bite? This summer plate with burrata, peaches, tomatoes and prosciutto is not only beautiful to serve, but perfectly balanced in flavour - sweet peaches, juicy tomatoes, creamy burrata, salty prosciutto, crunchy pecans and toasted baguette. Ideal as a light summer meal, an appetizer for a visitor or a stylish brunch in the garden.
Ready in 15 minutes
Portions 2
Difficulty simple
Ingredients
- 1 ripe peach
- 1 handful of cherry tomatoes (red)
- 1 handful of yellow cherry tomatoes or kumato tomatoes
- 1 packet of burrata (approx. 125 g)
- 4-6 slices of prosciutto
- a handful of pine nuts
- extra virgin olive oil
- balsamic cream or quality balsamic vinegar
- fresh basil
- salt flower (fleur de sel) or coarser sea salt
- freshly ground pepper
- 1 small baguette or sourdough bread for toasting
Method
- Prepare the ingredients: cut the peach into marigolds. Cut the tomatoes in half or into smaller pieces. You can dry roast the nuts briefly in a pan to enhance the flavour.
- Serving: arrange tomatoes, peaches, torn slices of prosciutto, burrata (tear or cut in half to release the creamy center), and sprinkle with nuts on a larger plate or cutting board.
- Seasoning: drizzle with olive oil and a little balsamic cream. Sprinkle with salt flower, freshly ground pepper and torn basil leaves.
- Baguette: slice the baguette, toast in a pan or oven until crispy and serve on the side - ideal for dipping in burrata and sweet tomato juice.
Tips and tricks
- Instead of prosciutto you can use Parma ham or replace burrata with creamy mozzarella.
- If you want to add even more colour, add a few blueberries or pomegranate.
- The vegan version? Omit the cheese and ham, add more nuts and drizzle with balsamic vinegar.
Nutritional information
| Nutritional values | per portion |
| Protein | 18 g |
| Carbohydrates | 32 g |
| Fats | 28 g |
| cal | 450 |
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