Remove the pistachios from their shell. Discard any loose inner peel.

Slice the lemon peel into small strips.

Blend the lemon peel and pistachios in a small food processor until they resemble crumbs.

Place the burrata carefully in the middle of your serving platter.

Fold the Serrano ham into fluffy rosettes and arrange them around the burrata.

Slice the nectarines (save or eat the edge pieces).

Place the nectarine slices on the outer edge of your platter.

Working your way inwards, arrange the next row between the slices above it. Keep going this way until you get to the Serrano ham center.

Spoon the pistachio crumble between the Serrano ham and burrata.

Top with balsamic glaze and olive oil.

Sprinkle with sea salt and pepper to taste.

Arrange the fresh basil leaves.

Serve.