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Grilled Prosciutto-Wrapped Peaches with Burrata and Basil |
"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 :
Prep : 15M | Cook : 4M | Ready in : 22M |
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- Preheat an outdoor grill for 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 the peaches begin to caramelize, about 6 minutes.
- To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.
Notes :
- 2 peaches are enough for 2 large or 4 small servings.
- Instead of bamboo skewers, you can also use wooden toothpicks to attached the prosciutto to the peaches.
- If you can't find burrata cheese, you can use fresh mozzarella or ricotta cheese.
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