Burrata & Grilled Peaches

Burrata & Grilled Peaches

Laura Downey

This weather is borderline ridiculous! It was so hot today that the thought of preparing a large meal was unappealing, so instead, I combined some of my favorite ingredients into a light, no-fuss dinner for my family. Burrata is a very versatile cheese. It is creamy, milky, and cooling and plays well with all sorts of seasonal produce. Here I used organic peaches, my favorite prosciutto, and the best condiments I could find.

Burrata and Grilled Peaches (Serves 4)

1 ball of burrata cheese
Extra virgin olive oil
Good quality balsamic vinegar
Maldon Sea Salt Flakes and freshly ground pepper
2 ripe local peaches or nectarines
12 slices of Prosciutto di Parma

Cut the bread into thin slices, brush lightly with olive oil and toast until crisp and golden.

Divide Burrata into 4 pieces. Drizzle it with olive oil and season with salt and pepper.

Peel the peaches, cut them in half and remove the pits. Brush lightly with olive oil. Grill peaches under broiler or on grill for about 4 minutes until they begin to char and are cooked through.

To assemble the dish, on four small plates place a grilled peach half, a piece of the burrata and 3 of the prosciutto slices. Drizzle with balsamic, serve with the toasts and enjoy.

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