Please wait a bit while
Loanding
Serve these peaches wrapped in prosciutto as an appetizer or a sweet-and-savory dessert. There are many people, myself included, that think cooking prosciutto is basically a crime against nature — but there are exceptions. This plate of grilled peaches with burrata is one incredibly delicious example.
Ingredients
- ripe, sweet (but not soft) freestone peaches: 2 piece
- thin slices prosciutto, or more as needed, torn into ribbons: 3 piece
- bamboo skewers, soaked in water 20 minutes: 8 piece
- ounces burrata cheese: 6 piece
- extra virgin olive oil, for drizzling: 1 Tbsp
- Coarse sea salt: (to taste)
- black pepper: (to taste, freshly ground)
- finely sliced fresh basil leaves: 1 Tbsp
Metric Conversion
Stages of cooking
-
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. Chef John
