by Jennifer Segal, Once Upon a Chef

Ingredients (Serves 4-6)

2            tablespoons pine nuts

3            yellow peaches, pitted and sliced into wedges

8            ounces burrata cheese, torn into chunks

2            ounces prosciutto, torn into long strips

¾           cup loosely packed fresh basil leaves

½           teaspoon salt

Freshly ground black pepper, to taste

2            tablespoons extra virgin olive oil

2            tablespoons white balsamic vinegar


Place the pine nuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool.

Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Sprinkle the pine nuts over top and serve.

Nutrition (per serving, 4 servings)

Calories:169, Fat:11g, Saturated fat:2g, Carbohydrates:13g, Sugar:11g, Fiber:2g, Protein:6g

Sodium:675mg, Cholesterol:10mg

Did you know?

Peaches are a summertime staple, a fruit that’s great for desserts, salads, on top of cereals, or on their own. Peaches thrive in warm climates with lots of sunlight. They are native to northwest China, and have been domesticated and cultivated since 2000 B.C. Later, they were widely grown in the region known as Persia, which is now Iran. China is the world’s largest peach producer, followed by Spain, Italy, Greece, and the U.S. Although Georgia is known as “The Peach State,” it is not our biggest producer of peaches. Georgia is beat out by California and South Carolina. New Jersey also produces its fair share of peaches. Nectarines and peaches are similar fruits. In fact, nectarines are a type of peach. In addition to not having any fuzz, nectarines are slightly sweeter and firmer. According to the College of Food, Agriculture and Environmental Sciences, nectarines also have considerably more potassium and twice as much vitamin A as peaches.