Begin by dividing the arugula onto two plates. If you’re feeling a bit more rustic, arrange the arugula in two playful piles on a large serving platter. The bright green color should be vibrant and fresh, as this will be the base of your dish.
Spoon approximately three tablespoons of the tomato peach jam over each pile of arugula. Watch as the jam begins to glisten and drizzle down the sides of the greens. The combination of colors should be inviting and appetizing.
Next, take the two balls of burrata and gently place them partially on top of the jam. Make sure to handle the cheese delicately, as it should be soft, allowing the creamy interior to peek out. The contrasting textures create an appealing visual.
Drizzle the cheese generously with extra virgin olive oil. As the oil cascades over the burrata, it adds a touch of richness to the dish, and you’ll see the oil pooling around the base.
Finally, sprinkle the entire dish with coarse salt and freshly ground black pepper, to taste. The seasoning should enhance the flavors without overpowering the natural sweetness of the jam and the creaminess of the burrata.
For an additional touch, you can serve the dish with slices of crusty bread or toasted baguette on the side. This addition allows guests to scoop up the burrata and jam, making for a lovely dining experience.
