2 Maryhill peaches, washed
1 container of burrata, drained
5 leaves fresh basil, washed and cut chiffonade style
3 pieces of proscuitto
2 tablespoons extra-virgin olive oil
freshly cracked black pepper
1 baguette, cut on the diagonal and lightly toasted
Drizzle 1 tablespoon of olive oil on a serving platter and place burrata cheese in the middle of the platter.
Slice the peaches and place around the cheese.
Tear the prosciutto into strands and place along with the peaches.
Top with chiffonade basil and sprinkle with pepper. Drizzle with the last tablespoon of olive oil.
Serve with the slices of baguette and enjoy.