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Grilled Prosciutto-Wrapped Peaches with Burrata and Basil

Rated as 5 out of 5 Stars
59k

"There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example.  Serve as an appetizer or a sweet/savory dessert."
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Ingredients

22 m servings 183
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • 2 peaches are enough for 2 large or 4 small servings.
  • Instead of bamboo skewers, you can also use wooden toothpicks to attached the prosciutto to the peaches.
  • If you can't find burrata cheese, you can use fresh mozzarella or ricotta cheese.

Nutrition Facts


Per Serving: 183 calories; 14.1 3.2 7.1 35 650 Full nutrition

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Reviews

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The saltiness of the prosciutto and sweetness of the peaches paired well together. The creamy burrata cheese (my firstfirst time having burtata-yum!) worked well with the peaches too and the fre...

Made this for the fourth of July 2017, and everyone (even the picky eaters) loved it. Could not find buratta cheese locally in time for dinner, so substituted fresh mozarella instead. DELICIOU...

The prosciutto really crisps up nicely on the grill and is a great combination with the peach. The contrast in textures and the sweet-salty combo of the prosciutto and peach is delicious! I crum...

AMAZING and really easy. I made these exactly as is and they were perfect - a nice sweet and salty combo. Thanks, Chef John!:)