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Summer Peach Mozzarella

A stunning and simple summer platter featuring ripe peaches, fresh mozzarella, prosciutto, and basil, drizzled with a honey balsamic dressing. Ready in just ten minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer, Salad
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 4 large ripe summer peaches Freestone variety preferred for clean pit removal; they should smell sweet and give very slightly when pressed.
  • 2 balls (250g each) fresh mozzarella or burrata Burrata produces a more dramatic presentation and richer eating experience.
  • 80 g prosciutto di Parma or San Daniele Quality Italian prosciutto preferred.
  • 1 large handful fresh basil leaves Torn rather than cut to release aromatic oils.
  • 30 ml extra-virgin olive oil Use the best quality available.
  • 2 tablespoons aged balsamic vinegar Or 1 tablespoon balsamic glaze.
  • 1 tablespoon honey Acacia or wildflower honey for a lighter sweetness.
  • 1/2 teaspoon flaky sea salt Maldon or similar.
  • 1/4 teaspoon freshly cracked black pepper
Optional Additions
  • 30 g toasted pine nuts or walnuts For crunch and nuttiness.
  • a few rocket or arugula leaves Adds peppery freshness.
  • a drizzle of chilli honey or a pinch of chilli flakes For a subtle heat.

Method
 

Preparation
  1. Wash the peaches briefly under cold water and pat completely dry.
  2. Cut each peach in half, remove the pit, and slice each half into three or four wedges.
Prepare the Mozzarella
  1. Drain standard fresh mozzarella from its liquid and pat dry.
  2. Tear the mozzarella into rough pieces.
  3. If using burrata, handle carefully and place directly on the platter.
Arranging the Platter
  1. Begin with a base layer of rocket or arugula if using.
  2. Arrange the peach wedges, followed by mozzarella, prosciutto, and basil leaves.
Making the Dressing
  1. In a small bowl, mix balsamic vinegar, honey, and a pinch of salt.
  2. Drizzle olive oil, followed by the honey balsamic mixture over the platter. Season with salt and pepper.
Serve
  1. Serve the platter immediately after dressing.

Notes

Use high-quality, ripe ingredients for the best results. Don't refrigerate peaches before slicing to retain their aromatic intensity.