Grilled Prosciutto-Wrapped Peaches with Burrata and Basil

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil
  • 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


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Cut peaches in half and remove peach stones. Cut each half in half again.
  3. Wrap prosciutto around each peach section; secure with small bamboo skewers.
  4. Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
  5. 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.

05/13/2018
Grilled Prosciutto-Wrapped Peaches with Burrata and Basil, recipe PT15M PT1H 5 455 calories

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