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Peaches with Burrata, Basil, and Raspberry Balsamic Syrup


4 ounces Burrata cheese at room temperature 
1 peach, sliced
1 tablespoon basil, sliced thinly
2 tablespoons extra virgin olive oil
3 tablespoons raspberry balsamic vinegar
Flaked sea salt
Freshly ground black pepper (optional)



  1. Gently tear open the Burrata to expose the soft, creamy core, and place it in the middle of a plate. Arrange peach slices in and around the cheese. Sprinkle with basil and olive oil.
  2. In a small saucepan, bring raspberry balsamic vinegar to a boil, reduce heat, and simmer until vinegar reduces into a thick syrup. Spoon lightly over peaches and cheese. Finish with a sprinkle of flaked salt and optional black pepper. Serve at room temperature with a sliced, toasted baguette. Get ready for compliments and indecent proposals.