Summery burrata with tomato and roasted peach


  • 1 burrata (per person)
  • 1 tomato
  • 1 peach
  • olive oil
  • Salt (preferably sea salt flakes)
  • Chili flakes
  • 1 clove of garlic
  • Fresh rosemary


    1. Wash the tomato and grate it finely into a deep plate using a vegetable grater (the peel remains)
    2. Season with salt and olive oil
    3. Wash the peach and cut into wedges
    4. Roast on both sides with rosemary and garlic cloves
    5. Remove the burrata from the package and drain
    6. Arrange on grated tomato, add peach slices, and serve with croutons (dice the previous day's white bread and toast it in olive oil).
    7. Sprinkle with chilli flakes and serve with basil
    8. Voila!