Burrata with White Peaches
¼ cup balsamic vinegar
2 4-ounce balls of burrata, sliced
2 large white peaches, pitted and cut into wedges
1 tablespoon extra virgin olive oil
Freshly cracked black pepper
Crusty bread for serving
Pour the vinegar into a small pan over medium heat, and simmer until the vinegar has thickened and reduced to 1½ tablespoons. Set aside to cool.
Arrange the sliced mozzarella and peaches on a round board or plate. Drizzle with olive oil, and season with salt and pepper. Once the balsamic reduction has cooled, it will be even thicker. Drizzle all over the peaches and cheese. Slice up some crusty bread, and tuck it around the edges of the platter. Enjoy.