Burrata Caprese Salad with Peach and Proscuitto

📝 Ingredients

• 3 cups cherry tomatoes
• 1 medium peach (cut into cubes)
• 4 cloves garlic (minced)
• 3 Tbsp. extra virgin olive oil (divided)
• Kosher salt and cracked black pepper
• 4 cups baby arugula
• 1 8 oz. ball fresh burrata mozzarella
• 1/4 lb. thinly sliced proscuitto
• 2 tsp. balsamic vinegar
• 1/4 cup fresh basil leaves
• 1 Toasted/grilled artisan bread loaf (sliced)

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees F.
2. 2On large lined baking sheet, toss tomatoes with peaches, garlic, 1 Tablespoon olive oil, salt and pepper. Roast for 15 minutes and set aside.
3. 3Arrange arugula on top of a large serving platter or bowl.
4. 4Drain water from burrata. Add to center of arugula. Scatter salad with roasted tomatoes, proscuitto slices, balsamic vinegar, and basil leaves. Season with kosher salt and cracked black pepper.
5. 5Serve with lightly toasted or grilled bread slices.