6 slices prosciutto, very thinly sliced, torn into pieces
4 oz Burrata
Handful of torn basil leaves
⅛ cup toasted walnuts, chopped
2 tsps white balsamic vinegar
Peel the peaches and slice into wedges (if you like the skin, leave it on). Arrange the peaches on a platter with the prosciutto. Tear the burrata with your hands and smatter it around the plate. Scatter the torn basil leaves on top. Sprinkle with the toasted walnuts. Add a touch of black pepper and drizzle with balsamic.