Recipe information
Ingredients for - Grilled Prosciutto-Wrapped Peaches with Burrata and Basil
1. Ripe, sweet (but not soft) freestone peaches - 2
2. Prosciutto, or more as needed, torn into ribbons - 3 thin slices
3. Bamboo skewers, soaked in water 20 minutes - 8 small
5. Extra virgin olive oil, for drizzling - 1 tablespoon
8. Finely sliced fresh basil leaves - 1 tablespoon
How to cook deliciously - Grilled Prosciutto-Wrapped Peaches with Burrata and Basil
1. Stage
Preheat an outdoor grill at medium-high heat and lightly oil the grate.
2. Stage
Cut peaches in half and remove peach stones. Cut each half in half again.
3. Stage
Wrap prosciutto around each peach section; secure with small bamboo skewers.
4. Stage
Grill peaches, turning often, until prosciutto gets a little crisp around the edges and peaches begin to caramelize, about 6 minutes.
5. Stage
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
