Bourbon-Soaked Grilled Peaches with Burrata and Prosciutto

Bourbon-Soaked Grilled Peaches with Burrata and Prosciutto
  • 3 fresh peaches, sliced
  • 1/4 cup bourbon
  • 1 (1 pound) loaf crusty bread, sliced
  • 8 ounces Burrata cheese
  • 3 cups arugula
  • 2 tablespoons olive oil, or to taste
  • salt and ground black pepper to taste
  • 2 tablespoons balsamic vinegar glaze (such as Trader Joe's®)
  • 8 slices prosciutto, chopped


  1. Combine peaches and bourbon in a bowl. Let soak for 30 minutes.
  2. Preheat grill for medium heat and lightly oil the grate. 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 arugula on a platter. Drizzle olive on top; season with salt and pepper. Add grilled peaches to the platter. Drizzle balsamic glaze over Burrata cheese, arugula, and peaches. Scatter prosciutto on top. Serve with grilled bread.

05/07/2018
Bourbon-Soaked Grilled Peaches with Burrata and Prosciutto, recipe PT15M PT1H 5 455 calories

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