This is as sublime as it is simple. The ripest peaches and pineapple that Summer can offer serving as a bed for 2 plump, unctuous balls of Burrata. A drizzle of fine olive oil, a scattering of fresh mint and a healthy sprinkle of truffle salt. Sensational atop a wedge of flame grilled toast!

Burrata with Peach, Pineapple and Truffle Salt
 
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This is as sublime as it is simple. The ripest peaches and pineapple that Summer can offer serving as a bed for 2 plump, unctuous balls of Burrata. A drizzle of fine olive oil, a scattering of fresh mint and a healthy sprinkle of truffle salt. Sensational atop a wedge of flame grilled toast!
Recipe type: salad
Cuisine: Italian
Serves: serves 2
Ingredients
  • 1 ripe peach
  • 1 quarter of a fresh, ripe pineapple
  • 2 balls Burrata
  • sprig fresh mint
  • olive oil
  • truffle salt
Instructions
  1. Slice the peach in half, remove the pit and slice into thin wedges.
  2. Remove the skin and core from the pineapple and slice into thin wedges.
  3. Chop the mint.
  4. Arrange the peach and pineapple slices around a serving place.
  5. Place the drained Burrata on top.
  6. Scatter the mint over the fruit.
  7. Sprinkle a healthy pinch of truffle salt over everything.
  8. Drizzle with olive oil