Burrata with peaches and tomato
Toscana
vegetarian
starter
easy
Torben Ebert
Ingredients for 4 persons
- 4 ripe peaches
- 150 g firm beefsteak tomatoes
- 4 balls of burrata
- 50 g rocket salad
- 2 tbsp honey
- 1 tbsp lemon juice
- 25 g pine nuts
- 3 tbsp olive oil
- Pepper and salt
- TOMAMI Toscana
Preparation
Take the burrata out of the fridge about 1 hour before serving.
Toast the pine nuts in a pan without oil over medium heat and set aside.
Cut the peaches and tomatoes into wedges and marinate with olive oil, honey, lemon juice and salt/pepper; season to taste.
Place the tempered burrata as well as the marinated peaches and tomatoes on top of the rocket salad. Scatter the pine nuts evenly.
Finally, drizzle over about 2-3 tablespoons of TOMAMI Toscana and enjoy.
Preparation time: 15 minutes
