1 ball of burrata
Handful of fresh basil
Pomegranate glaze (balsamic glaze also works)
1. Slice peaches into wedges, tear burrata into smaller pieces and plate.
2. Sprinkle with fresh basil, drizzle glaze and olive oil on top. Season with salt and pepper to taste.
This recipe was created by Local Roots contributor Fatima Mortada / @hummusmeetspizza
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