Peaches With Burrata, Basil, And Raspberry Balsamic Syrup
How to make a peach bellini.
Recipe Summary Peaches With Burrata, Basil, And Raspberry Balsamic Syrup
Juicy peaches snuggle into creamy Burrata cheese, with a sweet/tart balsamic reduction drizzled over the top. Bright fresh basil and flakes of crunchy sea salt finish off this easy, impressive summertime appetizer.
Ingredients | How To Make Peach Syrup For Bellini1 (4 ounce) ball Burrata cheese, at room temperature1 peach, sliced1 tablespoon thinly sliced fresh basil leaves2 tablespoons extra-virgin olive oil3 tablespoons raspberry balsamic vinegarflaked sea salt1 pinch freshly ground black pepperDirectionsGently tear open the Burrata cheese to expose the soft, creamy core and place it in the middle of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and top with olive oil.Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.You can use regular balsamic vinegar, but I find that the raspberry gives a more intensely sweet/tart hit of flavor.Info | How To Make Peach Syrup For Belliniprep: 10 mins cook: 5 mins total: 15 mins Servings: 4 Yield: 4 servings
TAG : Peaches With Burrata, Basil, And Raspberry Balsamic SyrupAppetizers and Snacks, Antipasto Recipes,
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