Grilled Peaches with Burrata, Prosciutto, and Basil
Charred peaches against cold burrata and salty prosciutto — a five-ingredient plate that's mostly assembly.
- Serves
- 4
- Prep
- 10 min
- Cook
- 5 min
- Written
Method
-
Heat a grill or grill pan to medium-high.
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Brush the cut sides of the peaches with olive oil.
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Lay the peaches cut-side down and grill undisturbed until deep char marks form and they release easily from the grate, about 3 minutes.
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Flip and grill just until warmed through, about 1 minute more.
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Arrange the peaches on a platter with the torn burrata and draped prosciutto.
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Scatter basil over the top, then drizzle with honey and a little more olive oil.
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Finish with flaky salt and black pepper and serve right away.
Notes
Ripe but still firm is what you want here — a peach soft enough to eat out of hand will collapse into the grate before it chars. If yours are underripe, give them an extra minute per side and don’t rush the flip; the peach has to actually release on its own, not be pried loose.
Nectarines work the same way and skip the fuzz. Add torn grilled bread if you want it to eat more like a meal instead of a plate to pass around the table.