Here's What You'll Need
peaches, burrata, proscuitto, truffle oil, flaky seat salt, black pepper, basil
Use a knife to cut all the way around the fruit. Use your hands to separate the halves from each other, then gently lift away the pit and discard. Cut each peach halve into slices about ½" thick.
Rip the prosciutto into small pieces, then arrange nestled in between the peaches.
Use your hands to gently tear the burrata into small bite size pieces, being careful to keep a bit of the creamy filling with each bite. Scatter around the plate.
Drizzle the entire plate lightly with truffle oil, then season the peach slices and burrata with flaky sea salt and black pepper. Garnish with a few fresh basil leaves, then serve immediately.