RECIPE SOURCE:
Kate McMillan
PREP:
15 minutes
YIELD:
4 servings
Ingredients
- Salad Ingredients:
- 5 very ripe peaches
- 8 ounces burrata cheese, drained and left at room temperature for 1 hour before serving
- 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
Directions
- 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.
