Rating: 5 stars
16 Ratings
  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Cut peaches in half and remove peach stones. Cut each half in half again.

  • Wrap prosciutto around each peach section; secure with small bamboo skewers.

  • Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.

  • 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.

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

183 calories; protein 7.1g; carbohydrates 3.2g; fat 14.1g; cholesterol 34.7mg; sodium 650mg. Full Nutrition