Burrata with Peach Balsamic and Toasted Pistachios
Featuring: Peach Balsamic Vinegar and Miller's Blend Extra Virgin Olive Oil
Ingredients:
- 2 balls fresh burrata cheese
- 2 ripe peaches, sliced into wedges
- 2 tablespoons Peach White Balsamic Vinegar
- 2 tablespoons Seven Barrels Miller's Blend EVOO
- ¼ cup toasted pistachios, roughly chopped
- 6–8 fresh basil leaves, torn
- Flaky sea salt
- Fresh cracked black pepper (optional)
Instructions:
Place the burrata balls on a serving plate or shallow dish. Allow them to sit at room temperature for about 10 minutes before serving so the cheese becomes soft and creamy.
Arrange the sliced peaches around and slightly on top of the burrata.
Drizzle the Peach Balsamic Vinegar evenly over the peaches and burrata.
Drizzle the Miller's Blend Extra Virgin Olive Oil over the entire dish.
Sprinkle the toasted pistachios over the top for texture and crunch.
Add the torn basil leaves and finish with a light sprinkle of flaky sea salt. Add fresh cracked black pepper if desired.
Serve immediately with toasted baguette slices, crostini, or warm rustic bread.
This dish works beautifully as a summer appetizer, part of a charcuterie board, or a light starter before dinner.
