I have been in kind of a dinner rut lately, making the same things on repeat. As I was thinking about what to make for dinner last week I realized that I’ve been lacking my favorite summer inspiration: strolls through the farmer’s market. Perusing fresh ingredients, taking in the colors and smells, and pulling ideas from what is in season is a huge part of how I brainstorm new recipes. Until I can get back to the farmer’s market, I started to dig into some older summer recipes to freshen up my meal plan. I stumbled upon an “ultimate caprese” board I made last year and decided to give it a revamp. This version is full of sweet peaches, prosciutto, burrata and tons of juicy tomatoes and fresh basil from my garden. I love how the sweetness of the peaches balances the salty prosciutto and creamy burrata — it’s like summer on a plate! 

Peach and Burrata Caprese.
  • Heirloom Tomatos
  • Ripe Peaches
  • Burrata
  • Prosciutto
  • Fresh Basil Leaves
  • Olive Oil
  • Salt and Pepper
  1. Slice tomatoes, season with salt and pepper, and let them rest on a paper towel while you prepare the remaining ingredients.
  2. Slice peaches, tear prosciutto slices into 2-3 pieces, and finely slice about half of your basil.
  3. On a plate, alternate arranging the tomatoes, peaches, prosciutto and uncut basil leaves.
  4. Add the burrata to the center of the plate, and drizzle everything with olive oil, salt and pepper. Top with the thinly sliced basil leaves before serving.