| Ingredients (Makes 6) – 1 sheet of thawed puff pastry – 3 oz. prosciutto – 1 washed, pitted, and sliced peach – 3 washed, pitted, and sliced plums – 1 burrata, chopped into bite size pieces – 1 bunch of basil, washed and thinly sliced – 2 tbsp sweet balsamic vinegar Directions 1. Preheat oven to 375 degrees Fahrenheit 2. Cut the puff pastry into 6 rectangles, and place onto parchment paper on a baking sheet. 3. Tear the prosciutto by hand and place evenly on the pastries. Leave a border on each pastry when it comes to the toppings to avoid anything spilling over the edge in the oven. Place the slices of peaches and plums on the center of the pastries, alternating one peach slice and one plum slice. 4. Bake for approximately 20-25 minutes. Remove from the oven when the edges begin to brown. 5. Let the pastries lightly cool for 3-5 minutes. Distribute the burrata evenly amongst the pastries. 6. Add a sprinkle of the basil and a drizzle of the balsamic on top of each pastry. 7. Enjoy with a glass of Alavigna Tosca, our Sangiovese and Cabernet Sauvignon blend! |
Sangiovese 70% | Cabernet Sauvignon 30%
93 Points – James Suckling
The wine opens with perfumed aromas of red currant, violet, blackberry bush, licorice, and spice. The palate is full-bodied, supported by bright acidity and finely tuned tannins that provide balance, structure, and elegance through the finish.
The acidity of the wine slices through the richness of the prosciutto and burrata. While the baking spice notes compliment the sweet peaches.
