Peaches with Burrata and Prosciutto

​I remember when I was a kid growing up in the Buffalo area, on the weekend mornings a man used to walk down the street pushing a cart full of fresh fruits.  I can still hear him yelling as he walked down the street . . . strawberries, cherries, peaches.  Everyone would come out of their houses and buy their fresh fruit off the cart.  It was just a perfect weekend morning.  I honestly don't remember my mom baking with the fruits, which is probably why I eat most of my fruit fresh. I picked up some beautiful local peaches at the co-op and after our bike ride this morning, I thought I would use my fresh peaches to make a perfect lunch.

​Here is a light, fresh idea for a summer afternoon lunch.  The sweetness of the peaches pairs perfectly with the salty prosciutto.  Adding the creamy burrata takes it to another level of flavor.  This would also make a fine addition to a summer gathering of friends and family.

3 peaches
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
Black pepper
 
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.  

​As always, make this recipe your own.  If you don't like peaches, you can substitute nectarines.  They have a similar taste and texture.  Not a fan of burrata, tear up some sharp provolone, or dare I say . . . cottage cheese.  As long as the ingredients are fresh and quality, it will be Mangialicious!