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Marinated Peaches with Burrata Cheese

Ready In
Prep Time
Staffan Terje, Level 1
Staffan Terje
Fresh peaches, fennel, Burrata cheese - and plenty of olio make up this fresh, ready-in-15 minutes Antipasto platter. As Perbacco chef & owner Staffan Terje says, "Italian cooking is all about the ingredients," and this dish sings on a summer day.

Cooking Recipe

8 peaches cut into slices
1 fennel
Handful of fresh basil
Handful of purple basil
3 handfuls of Marcona almonds, crushed
1 tbsp white wine vinegar
Drizzle of olive oil
Burrata cheese
A few drops balsamic vinegar

1. Start off by slicing your peaches and placing them in a bowl. Then slice up the bulb and top of the fennel and add it into the bowl. Chop up the fresh basil and purple basil and add them into the bowl.

2. Crush some Marcona almonds with your knife and place them in the bowl. Add the white wine vinegar and a drizzle of olive oil. Season with a pinch of salt and a crack of pepper to your taste. Then fold everything together and you're ready to plate and serve!

3. Garnish with burrata cheese and tips of purple basil, salt, pepper, olive oil, and a few drops of balsamic vinegar on top of salad.


Check out the other videos in the Italian Summer Dinner Party menu:
Main Course:

Marinated Peaches with Burrata Cheese


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