Grilled Peaches with Burrata and Prosciutto

    55 minutes

    Ripe peaches soaked in bourbon and combined with salty prosciutto, creamy Burrata and peppery arugula hit all the right flavour notes in this simple, yet stunning dish.

    1 person made this

    Serves: 4 

    • 3 fresh peaches, sliced
    • 1/4 cup bourbon
    • 1 loaf crusty bread, sliced
    • 225g Burrata cheese or buffalo mozzarella
    • 60g rocket leaves
    • 2 tablespoons olive oil, or to taste
    • salt and ground black pepper to taste
    • 2 tablespoons balsamic vinegar glaze
    • 8 slices prosciutto, chopped

    Preparation:20min  ›  Cook:5min  ›  Extra time:30min soaking  ›  Ready in:55min 

    1. Combine peaches and bourbon in a bowl. Let soak for 30 minutes.
    2. Preheat barbecue on medium heat and lightly oil the grill plate. Grill bread slices until grill marks appear, about 2 minutes per side. Transfer to a plate.
    3. Grill peaches until dark grill marks form, 2 to 3 minutes. Transfer to a bowl.
    4. Place Burrata cheese and rocket on a platter. Drizzle olive oil on top; season with salt and pepper. Add grilled peaches to the platter. Drizzle balsamic glaze over Burrata cheese, rocket and peaches. Scatter prosciutto on top. Serve with grilled bread.

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