Bourbon Soaked Grilled Peaches With Burrata And Prosciutto Food

BOURBON-SOAKED GRILLED PEACHES WITH BURRATA AND PROSCIUTTO

Bourbon-Soaked Grilled Peaches with Burrata and Prosciutto image

I hope I had you at bourbon-soaked peaches. Sometimes ingredients come together so perfectly all you need to do is assemble and enjoy. These juicy, ripe peaches soaked in bourbon, combined with rich, salty prosciutto, creamy Burrata, and peppery arugula hit all the right flavor notes making this the most amazing harmonious dish I've had in a long time. Plus grilling fruit deepens its flavor which enhances everything. I'm not kidding about this one. Time to hit the patio and put this dish on heavy summer rotation.

Provided by Tonja Engen

Categories Fruit Appetizers

Time 56m

Yield 4

Number Of Ingredients 9

Ingredients

3 fresh peaches, sliced
¼ 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

Steps:

Combine peaches and bourbon in a bowl. Let soak for 30 minutes.
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.
Grill peaches until dark grill marks form, 2 to 3 minutes. Transfer to a bowl.
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.

Nutrition Facts : Calories 718.7 calories, Carbohydrate 70.3 g, Cholesterol 65.3 mg, Fat 30 g, Fiber 2.9 g, Protein 27.1 g, SaturatedFat 13 g, Sodium 1470.6 mg, Sugar 7.6 g

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil image

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.

Provided by Chef John

Categories Appetizers and Snacks Antipasto Recipes

Time 22m

Yield 4

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 3.2 g, Cholesterol 34.7 mg, Fat 14.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 7.1 g, Sodium 650 mg, Sugar 3 g

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