Ever since I had my first Caprese salad, I have been a huge fan of fresh mozzarella cheese. And then on a fateful trip to the East Atlanta Farmers Market, the cheese guy there introduced me to burrata. It was a revelation: fresh mozzarella on the outside and creamy deliciousness on the inside. What!? I was hooked after the first bite. Now, any time I see burrata on the menu I have to order it. This recipe for burrata with prosciutto and grilled peaches is my favorite version to make at home. Top it with some really good aged Balsamic vinegar and it is heaven on a plate.
A note on aged balsamic vinegar: This is a dish where splurging and using a really good aged (10+ years) balsamic vinegar makes a big difference. To know you are getting the good stuff look for balsamic vinegar with the Modena DOP. Modena, Italy is where Balsamic Vinegar was created and the DOP designation tells you the product you are buying is the authentic good stuff. Places like Acetaia di Gorgio, which I visited on my trip to Modena, have been making balsamic vinegar for generations using the traditional methods. If you ever visit Modena you should stop by their house for a tour and a tasting. (The Acetaia is literally in the attic of their family home.) The tasting will blow your mind. Their balsamic vinegar is amazing.
Skip to substitutions, detailed instructions, or other peach recipes
Burrata with Proscuitto & Grilled Peaches
Ingredients
- 2 ripe peaches, cut in half
- 4 slices of good crusty bread (e.g., sourdough, ciabatta)
- 4 slices of proscuitto
- 8 oz burrata cheese
- 2-3 c. arugula
- 1-2 Tbsp. olive oil
- Good quality aged balsamic vinegar to drizzle
Directions
- Step 1 Grill the peaches cut side down for 5-7 minutes over medium high heat. Grill the sliced bread for 4-5 minutes turning once half way thru.
- Step 2 Toss the arugula with olive oil. Add salt to taste. Divide evenly between 4 salad plates.
- Step 3 Top each salad with 1 grilled peach half, 1 slice of prosciutto, 1/4 of the burrata (~2 oz.), and 1 slice of grilled bread. Drizzle with balsamic vinegar and serve.
Substitutions
- If you can’t find burrata cheese you an substitute mozzarella
Detailed Instructions
Step 0. Preheat the grill. Slice the peaches.
Step 1. Grill the peaches cut side down for 5-7 minutes over medium high heat. Grill the sliced bread for 4-5 minutes turning once half way thru. (You don’t need to turn the peaches – keep them facing down the whole time.) The peaches and the bread should have well define grill marks.
Step 2. Toss the arugula with olive oil and salt to taste. Divide evenly between 4 salad plates.
Step 3. Top each salad with 1 grilled peach half, 1 slice of prosciutto, 1/4 of the burrata (~2 oz.), and 1 slice of grilled bread. Drizzle with balsamic vinegar and serve. If you are using good aged balsamic vinegar you don’t need to drizzle a lot to get a lot of flavor.
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