- 3, medium nectarines
- 8 ounces, burrata
- 3 ounces, proscuitto
- 1 bunch, basil leaves
- 3 tbsp, il Fustino Peach White Balsamic Vinegar
- 3 tbsp, il Fustino Miller’s Reserve Lucca Extra Virgin Olive Oil
- salt and pepper
Pit and slice the nectarines into wedges.
On a serving plate arrange the nectarine slices, then break the burrata into chunks and arrange around the nectarine slices. Rip the prosciutto into thin pieces and nestle next to the nectarine slices.
Thinly slice the basil leaves into ribbons and sprinkle over the top of the serving plate.
Finish by drizzling the Peach White Balsamic and EVOO over the top and season with salt and pepper.