Burrata with Roasted Tomato Peach Jam
On a bed of peppery arugula, burrata with tomato-peach jam makes a perfect starter or light meal.
- extra virgin olive oil, for drizzling
- Coarse salt and freshly ground black pepper
- Divide the arugula onto 2 plates or arrange in 2 piles on 1 large serving platter. Spoon about 3 tablespoons of the tomato peach jam over each pile of arugula. Place the balls of burrata partially on top of the jam. Drizzle the cheese with olive oil and sprinkle with salt and pepper, to taste. Serve with bread or toast, if desired.