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Grilled Prosciutto-Wrapped Peaches with Burrata and Basil

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Grilled Prosciutto-Wrapped Peaches with Burrata and Basil

Directions

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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
  • Methods :

  • 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.
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