Insalata caprese con burrata, pesca e prosciutto

Ingredienti

• 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)

Preparazione

1. 1

   Preheat oven to 400 degrees F.

2. 2

   On large lined baking sheet, toss tomatoes with peaches, garlic, 1 Tablespoon olive oil, salt and pepper. Roast for 15 minutes and set aside.

3. 3

   Arrange arugula on top of a large serving platter or bowl.

4. 4

   Drain 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. 5

   Serve with lightly toasted or grilled bread slices.