Peaches, Burrata and Prosciutto

Photo by Michael Piazza / Styled by Catrine Kelty

For super fresh burrata cheese, you can’t do any better than buying local. Look for The Mozzarella House, Narragansett Creamery or Maplebrook Farm brands. If using plain fresh mozzarella instead, slice the cheese rather than tearing the cheese apart with your hands.

Serves 6 as an appetizer

1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
2 large, ripe but firm yellow peaches, pitted and sliced into wedges
¼ cup loosely packed basil leaves
sea salt and freshly ground black pepper
8 ounces burrata cheese or fresh mozzarella
2 ounces prosciutto, torn into long strips crusty bread to serve

In a medium bowl whisk together the honey, lemon juice and olive oil. Toss in peaches with basil and mint; season with salt and let sit for 15 minutes or up to 2 hours.

Meanwhile, mound the prosciutto slices on a platter. Roughly tear the burrata cheese and scatter on the mounds of prosciutto (or tuck sliced fresh mozzarella around the ham). Evenly distribute the peaches and all the juices over the top. Serve with crusty bread.

Picnic Tips: Just before leaving, combine the peaches with the honey, lemon juice and olive oil in a container with a tight-fitting lid. Transport prosciutto and mozzarella in deli wrap or packaging they were sold in. When ready to serve assemble your plater as described above.

This recipe appeared in the Summer 2020 issue as part of a larger story on Italian-style picnics.