Peach and Burrata Caprese with Prosciutto

Blend fresh basil with 3 tbsp olive oil in a small blender or food processor until smooth. Strain through a fine mesh sieve or leave textured, as preferred. Season with a pinch of salt.

Slice peaches into wedges, about 8 per peach. If the skin is tough, peel first. Toss gently with lemon zest and a pinch of flaky sea salt.

Drizzle 1 tbsp olive oil across a large platter. Arrange peach wedges across the platter in a single layer, overlapping slightly.

Tear each burrata ball in half and nestle the pieces between the peach wedges, letting the cream spill out. Drape prosciutto slices loosely among the peaches and burrata.

Drizzle basil oil over the entire platter. Finish with a thin drizzle of aged balsamic vinegar, a sprinkle of flaky sea salt, and fresh black pepper. Serve immediately.