Grilled Prosciutto-Wrapped Peaches With Burrata And Basil

A wonderful dish for the holidays.

Recipe Summary 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 | Stuffed Pork Tenderloin Recipes Prosciutto

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

Directions

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.

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.

Info | Stuffed Pork Tenderloin Recipes Prosciutto

prep: 15 mins cook: 7 mins total: 22 mins Servings: 4 Yield: 4 servings

TAG : Grilled Prosciutto-Wrapped Peaches With Burrata And Basil

Appetizers and Snacks, Antipasto Recipes,