Ingredients

• 2 tomatoes
• 4 peaches (I used small, Polish ones)
• 1 tablespoon butter
• 1 tablespoon honey
• 2 burrata balls in brine
• 4 tablespoons almond flakes
• basil
• sea salt and freshly ground pepper
• extra virgin olive oil
• reduced balsamic vinegar

Preparation

1. Wash and dry tomatoes, chop into pieces removing stems. Arrange on a plate.
2. Wash and chop peaches into pieces, remove pits. Heat a skillet over medium heat, add peaches and lightly brown on both sides, then remove from heat and drizzle with honey. Arrange on tomatoes.
3. Place drained burrata ball on top.
4. Sprinkle with lightly toasted almond flakes and basil leaves.
5. Drizzle with olive oil and reduced balsamic vinegar. Season with freshly ground pepper and a pinch of salt.