Peach, Burrata and Prosciutto Salad with Basil Oil
Use the ripest peaches you can find for maximum flavor in this recipe for a peach burrata salad with prosciutto and basil oil. Whenever you are serving cheese, it is always best to allow it to come to room temperature first for the best flavor. Serve this salad with pork tenderloin or steaks right off the grill. The basil oil is best made the day you are serving it to hold its pretty green color. Basil oil is also delicious over grilled fish, dolloped on scrambled eggs or spread on a sandwich.
Recipe credits: Kate McMillan
5 very ripe peaches
8 ounces burrata cheese, drained and left at room
5 thin slices prosciutto, about 1.5 ounces
⅓ cup fresh basil leaves
Basil Oil Ingredients:
½ cup basil leaves
1 tablespoon fresh lemon juice
1 clove garlic, roughly chopped
Large pinch kosher salt
Freshly ground pepper
7 tablespoons olive oil
- Cut peaches in half, discard the pits and then cut each half into ½-inch wedges. Scatter the peaches on a shallow platter. Cut the burrata cheese into 2-inch pieces and place around the peaches. Tear the prosciutto and basil into pieces and scatter among the peaches. Set aside.
- To make the basil oil, add basil, lemon juice, garlic, salt and a few grindings of pepper to the base of a food processor fitted with a metal blade. Pulse until chopped. Using a rubber spatula, wipe down the sides of the food processor. With the motor running, add the olive oil in a slow, steady stream. Season to taste with salt and pepper.
- To serve, drizzle the peach salad with the basil oil and serve immediately.