A colorful salad with fresh tomato and grilled peach slices arranged around a ball of burrata cheese, garnished with fresh basil and drizzled with balsamic vinegar. Next to the plate are vine tomatoes, a bottle of Mazzetti Aceto Balsamico, and a pack of SanLucar cocktail tomatoes.

Burrata con tomates y melocotones

Ingredientes:

4–6 tomates Caprese SanLucar
2 melocotones SanLucar
1 Burrata di Bufala
Aceite de oliva SanLucar
Mazzetti Aceto Balsamico Barrique Speciale
Sal
Pimienta
Albahaca fresca SanLucar

Preparación:

Cortar los tomates Caprese en rodajas de aproximadamente 3 mm de grosor.
Cortar los melocotones en octavos y dorar los gajos en una sartén o asarlos a la parrilla.
Disponer las rodajas de tomate en forma de anillo sobre un plato grande.
Colocar los gajos de melocotón encima y la burrata en el centro.
Rociar con aceite de oliva y Aceto Balsamico Barrique Speciale, luego sazonar con sal y pimienta.
Decorar con albahaca.

Preparación:

Cortar los tomates Caprese en rodajas de aproximadamente 3 mm de grosor.
Cortar los melocotones en octavos y dorar los gajos en una sartén o asarlos a la parrilla.
Disponer las rodajas de tomate en forma de anillo sobre un plato grande.
Colocar los gajos de melocotón encima y la burrata en el centro.
Rociar con aceite de oliva y Aceto Balsamico Barrique Speciale, luego sazonar con sal y pimienta.
Decorar con albahaca.

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Burrata con tomates y melocotones

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