21/10/2026
WELCOME BACK TO WEEKLY RECIPES 🍷
Burrata with Peach, Pistachio & Prosciutto paired with Garde King Valley Sangiovese. With sour cherry, blood orange, dried herbs and earthy savoury notes, balanced by fine, polished tannins with is a perfect pairing. Bright enough to cut through the richness of the burrata and prosciutto, while its subtle savoury character complements the sweetness of the peach and nuttiness of the pistachio.
Ingredients:
2 ripe yellow peaches, cut into wedges
150 g prosciutto
2 balls burrata (125 g each)
¼ cup pistachios, roughly chopped and lightly toasted
2 tbsp good-quality extra virgin olive oil
1 tbsp white balsamic vinegar
1 tsp honey
Small handful fresh basil leaves
Flaky sea salt and cracked black pepper
Method:
Arrange the peach wedges across a large serving platter.
Gently drape the prosciutto around the peaches, creating loose folds.
Place the burrata in the centre and gently tear open to reveal the creamy interior.
Whisk together olive oil, white balsamic vinegar and honey.
Drizzle the dressing generously over the peaches and burrata.
Scatter over toasted pistachios, fresh basil, flaky salt and cracked black pepper.
Finish with an extra drizzle of olive oil and serve immediately with crusty bread.
**epairing
