Grilled Peaches with Basil, Burrata and Prosciutto
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Courtesy of Elizabeth Winslow
Photography by Michelle Min
Easy
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PrintIngredients
For 4 Person(s)
Recipe
- For the vinaigrette:
- 4 tablespoons white balsamic vinegar
- 1 teaspoons honey
- 1/2 cups olive oil
- For the salad:
- 6 thin slives prosciutto, torn into 2- to 3- inch pieces
- 4 medium to large peaches, cut in half, pitted
- Olive oil for grilling
- Salt and freshly ground pepper
- 1 bunch basil, leaves only, washed and spun dry
- ounces burrata cheese, torn into 2- or 3-inch pieces
Grilled Peaches with Basil, Burrata and Prosciutto Directions
- To prepare the vinaigrette, combine the ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.
- To prepare the salad, brush the cut sides of the peaches with olive oil and season lightly with salt.
- Grill the peaches, cut-side down, over medium-hot coals or in a cast-iron grill pan over high heat.
- When grill marks appear, turn over the peach halves and grill briefly on the skin side—about 1 to 3 minutes.
- Cool the peaches slightly, then cut each half into two pieces.
- Arrange on a serving platter and tuck basil leaves, prosciutto and burrata pieces around.
- Drizzle with the vinaigrette and season to taste with salt and freshly ground pepper.
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