Floating Olive Branch
Peaches & Burrata with Rosemary Aromatizado


3 peaches, pit removed and cut into wedges 

2 each (4oz) burrata 

1/4 cup Rosemary Aromatizado 

1 tablespoon honey 

1 teaspoons Cyrus Sea Salt 

Pinch of Pepe e Aglio Seasoning Blend 

Fresh basil and rosemary, for garnish 

Crostini or crusty bread slices 



Place peach wedges neatly on a serving plate or platter and place burrata on top (you can cut the tops to reveal their creamy centers). Drizzle the platter with Rosemary Aromatizado Olive Oil and honey, then sprinkle sea salt and Pepe e Aglio seasoning. Finally, garnish with fresh herbs. Accompany your appetizer with crostini or slices of deliciously crusty French or Italian bread, perfect for dipping, sopping, and scooping.