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! 
- Heirloom Tomatos
- Ripe Peaches
- Burrata
- Prosciutto
- Fresh Basil Leaves
- Olive Oil
- Salt and Pepper
- Slice tomatoes, season with salt and pepper, and let them rest on a paper towel while you prepare the remaining ingredients.
- Slice peaches, tear prosciutto slices into 2-3 pieces, and finely slice about half of your basil.
- On a plate, alternate arranging the tomatoes, peaches, prosciutto and uncut basil leaves.
- 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.
