Grilled peaches with burrata, prosciutto and rocket
This summery sensation features a perfect combination of flavours with creamy burrata, salty prosciutto, peppery rocket, and sweet caramelised peaches.
What do I need?
- 4 peaches, halved with stone removed
- 1 burrata (note: you can substitute with buffalo mozzarella if burrata is unavailable)
- 10 slices prosciutto
- 75 grams rocket
- 50 grams black olives
- 2 ½ tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Lime wedges to serve
How do I make it?
- Preheat barbecue or a grill pan to medium heat.
- Brush peach halves with a little olive oil and place on the grill, cut side down. Cook until dark marks appear – about 2 to 3 minutes. Transfer to a bowl to cool.
- Combine 2 tablespoons olive oil and the balsamic vinegar in a bowl.
- Place burrata on a platter and scatter prosciutto, rocket and olives around.
- Place cooled peaches on the platter and drizzle with the olive oil and balsamic dressing. Add lime wedges to the platter and serve immediately.
