I was wandering round my local supermarket recently and came across Burrata. I naively thought it was just 'posh' mozzarella which I guess in a sense it is, but boy is it delicious! It hails from the Puglia region of Italy and is produced from Buffalo milk, rennet and cream. Burrata means buttered in Italian which gives a good indication of how it tastes. At first glance it looks like a normal ball of mozzarella, the casing is firm to the touch, however, when you break into it, it's interior is soft and gooey with stringy curd and cream. If you're a lover of mozzarella, ricotta, marscopone and the like, you'll LOVE this cheese.
So, to the recipe. I'm often disappointed by the flavour of peaches. Usually because they're not locally produced and have been ripened en-route from some far-flung land; this recipe then encourages the flavours to blossom and if you're lucky enough to find peaches that sing with flavour then this will taste even better:
French baguette or sourdough loaf
1 bunch basil
2 balls burrata
4 peaches, sliced
4oz thinly sliced prosciutto
1. Slice bread and brush with olive oil, season with salt and pepper.
2. Place under grill, turning until golden both sides
3. Brush your sliced peaches with a little oil and place on a hot griddle (this ensures you get those lovely lines) turning as necessary.
4. Assemble by topping each crostini first with basil leaves, peach, a tablespoon of burrata and a thin slice of prosciutto.
I like to drizzle balsamic over the top and maybe a bit more freshly ground pepper. Serve with a very cold glass of prosecco.
What are your favourite summer nibbles?