Description
There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. Serve as an appetizer or a sweet/savory dessert.
Ingredients
- 2 ripe, sweet (but not soft) freestone peaches
- 3 thin slices prosciutto, or more as needed, torn into ribbons
- 8 small bamboo skewers, soaked in water 20 minutes
- 6 ounces burrata cheese
- 1 tablespoon extra virgin olive oil, for drizzling
- Coarse sea salt to taste
- Freshly ground black pepper, to taste
- 1 tablespoon finely sliced fresh basil leaves
Instructions
- Preheat an outdoor grill at medium-high heat and lightly oil the grate.
- Cut peaches in half and remove peach stones. Cut each half in half again.
- Wrap prosciutto around each peach section; secure with small bamboo skewers.
- Grill peaches
- turning often
- until prosciutto gets a little crisp around the edges and peaches begin to caramelize
- about 6 minutes.
- To serve
- spoon burrata onto serving plates. Remove peaches from skewers; place several grilled peaches around cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.
Prep Time: 15 mins
Cook Time: 7 mins
Total Time: 22 mins
Servings: 4