Ingredients
Equipment
Method
- Make the balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat. Cook, stirring occasionally, until the glaze has thickened enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and let cool.
- Arrange the burrata balls on a large platter. Scatter the sliced peaches and halved cherry tomatoes around the burrata.
- Tuck the torn basil leaves among the fruit and cheese.
- Drizzle the platter with olive oil and season with salt and pepper.
- Generously drizzle the cooled balsamic glaze over the entire platter.
- Sprinkle with toasted pine nuts just before serving.
- Chill for 10 minutes before serving to allow flavors to meld.
Notes
For a variation, you can add a handful of arugula to the platter for a peppery contrast. Ensure your peaches are ripe but still firm enough to hold their shape when sliced.