Burrata, Prosciutto, & Soppressata Recipe

Prepare peaches

Peel and pit the peaches. To peel easily, blanch peaches in boiling water for 20–30 seconds, then transfer to an ice bath; skins should slip off. Slice the peaches into 1⁄2-inch pieces and measure 3 cups.

Cook compote

In a medium saucepan over medium heat, combine the sliced peaches, 2 tablespoons sugar, 1 tablespoon lemon juice, 2 tablespoons water, 1 teaspoon thyme leaves, 1 teaspoon lemon zest, and 1 teaspoon sea salt. Stir to combine.

Simmer

Bring the mixture to a gentle simmer. Reduce heat to low and cook, uncovered, stirring occasionally, until peaches are softened and mixture is slightly thickened, about 10–12 minutes. If you prefer a chunkier compote, cook for less time; for smoother, mash lightly with the back of a spoon and cook an extra 2–3 minutes.

Cool

Remove from heat, taste and adjust seasoning with more lemon juice or sugar if needed. Transfer to a bowl and let cool to room temperature, then chill in the fridge for at least 30 minutes to allow flavors to meld.

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 12 slices, about 1/2-inch thick. Arrange slices on a baking sheet in a single layer.

Brush each slice lightly with the 2 tablespoons extra-virgin olive oil. Sprinkle with 1/4 teaspoon coarse sea salt distributed across slices. Bake until edges are golden and crisp, 8–10 minutes, turning once halfway for even browning.

Remove crostini from oven and while still warm, rub the top of each slice with the garlic clove to impart a subtle garlic note. Let cool slightly before assembling.

Break burrata gently: pat dry with paper towel, place each ball on a small plate and, when ready to serve, tear open the top of each burrata to expose the creamy center. For a shared platter, tear both and arrange on the serving board.

Arrange the prosciutto and soppressata around the burrata on the serving board or platter. Fold prosciutto slices into loose ribbons and fan soppressata slices for visual contrast.

Spoon 2–3 tablespoons of chilled peach compote beside the burrata (or spread a thin layer on a few crostini). Reserve extra compote in a small bowl for guests to add as desired.

Tuck fresh basil leaves between meats and near the cheese for color and aroma.

Drizzle the burrata and a little of the surrounding crostini/compote area with 1 teaspoon extra-virgin olive oil, then lightly drizzle 2 teaspoons aged balsamic over the burrata and compote. Be sparing with the balsamic so it complements without overpowering.

Season the burrata and crostini lightly with flaky sea salt and freshly cracked black pepper to taste (about 1/4 teaspoon black pepper distributed).

Serve immediately so crostini remain crisp. Provide small spoons for the compote and knives for spreading the burrata. Leftover compote keeps refrigerated up to 4 days; consume burrata and charcuterie within 1–2 days.