This dish is really easy and is a show stopper on your table. My cousins from Concord were coming over for a BBQ and this is what we served as an appetizer. I got this recipe out of a magazine. The Chef is Fabio Trabocchi. (Giving credit where credit is due)
Here’s what you will need:
4 firm-ripe fresh peaches, unpeeled, halved and pitted
3 Tbsp. extra-virgin olive oil, plus more for drizzling
2 (8oz. each) fresh burrata cheese balls
4 oz. prosciutto di Parma, thinly sliced
1 small bunch of fresh basil leaves
2 Tbsp. honey
1 Tbsp. balsamic glaze
Flaky sea salt
Freshly cracked black pepper
Crusty grilled bread.
- Preheat a gas grill or grill pan to medium high (about 400) Meanwhile, brush cut side of each peach half lightly with olive oil to prevent them from sticking to grates.
- Place peaches, cut sides down, on the grill. Grill, undisturbed, until deep grill marks appear and fruit softens slightly, 3 to 4 minutes. Flip, and grill for 1 minute more. Transfer to a plate.
- Using your hands tear open burrata balls directly over warm peaches (cream should spill out a little) and arrange around peaches. Drape prosciutto in loose, ribbon-like folds around and between peaches and burrata. (Don’t lay it flat; let it look relaxed.)
- Tear basil leaves over everything. Drizzle with honey and then balsamic glaze; drizzle with olive oil. Finish with a generous pinch of flaky salt and a few cracks of black pepper on the side.
Serves: 4
Active time: 20 minutes
Total time: 25 minutes
Enjoy!
