Grilled Prosciutto-Wrapped Palisade Peaches with Burrata and Herbs
This appetizer comes together in less than 15 minutes, and you won't believe how delicious these flavor combinations are on a summer night.
Pairing opportunities are limitless, and I wanted to design a flavor story of complementary and contrasting components.
To achieve this, I brought together the prosciutto's saltiness, the juicy peaches' sweetness, the tang of balsamic reduction, and the delicate herbal notes of fresh mint.
A spray of freshly cracked pepper, coarse sea salt, and a color pop from fresh edible flowers tied it together. It's rare to say it, but this is one of the most effortless, delectable pairings I've ever tasted. I hope you agree!
It's late August in Colorado, so I'm always looking for an opportunity to work with Palisade Peaches. They are a gem of our state and can be found at local farmer's markets and quality grocery stores.
If you don't live in Colorado, you can order Palisade peaches online from Peach Haus and have them shipped directly! Click here to place your order. Better yet, check out my post, Colorado Wine Country: Weekend Getaway to Palisade, and plan your getaway to wine country!
Perfect Peach Hack:
If your peaches aren't perfectly ripe when you pick them up, don't worry! Just place them unwashed into a paper bag and roll the top shut. The natural gasses the fruit emits as it ripens are captured in contact with them, speeding up the ripening process. Monitor them and check them frequently until they are just right. You can also do this with avocados!
Recommended Kitchen Tools
Grill - You can use what you have in your backyard or keep it simple and use a small electric grill
Sharp knife
Your favorite serving platter or board
Grilled Prosciutto-Wrapped Peaches with Burrata and Herbs
Yield: 4 Servings | Prep Time: 15 minutes
Ingredients
4 fresh, ripe peaches
3 oz. package of prosciutto, sliced lengthwise
8 oz. of burrata, drained
Fresh mint or basil leaves, washed, dried, and removed from the stem
Balsamic vinegar glaze
Fresh cracked pepper and coarse sea salt
Edible flowers — optional
Toasted crostini — optional
Preparation
Preheat your grill. I wanted to keep this simple, so I used a small electric grill. You can use your regular grill, but the electric one is an excellent choice if you’re looking for a quick solution!
Wash your peaches, cut them in half, twist them open, and remove the pit, then cut each piece in half to create four slices per peach.
Slice your prosciutto lengthwise down the center for two long, narrow slices per piece, trim away, and discard excess fat.
Wrap each peach slice snugly with a piece of prosciutto and place them flesh side down on the grates of your grill.
Grill on high heat for 3-7 minutes or until you achieve crispy browning and grill marks on each piece.
Remove the peaches from the grill and arrange them on your serving platter or board.
Drain excess water from the burrata so it doesn’t pool on your platter, and place it on your serving vessel.
Wash, dry, and roll your mint or basil leaves into a tight tube shape. Use a sharp knife to slice the herbs into ribbons and lay them over the peaches and burrata.
Drizzle the platter with a balsamic glaze.
Grind fresh cracked pepper and coarse sea salt as desired.
Add some edible flowers or any other garnish you like to the presentation.
Serve immediately with some freshly toasted crostini or on its own.
Enjoy with a glass of your favorite summer wine! See below for some of my favorites!
Did you make this recipe?
If so, I want to know how it turned out! Drop a comment below and let me know.
Cheers! - Montana Rae, Founder & Sommelier
Check out my favorite wines to pair with this dish
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When I come across a sparkling wine that has it all, I have to share it. Handley Estate Vineyard Brut Rosé 2016 is a fine blend of Pinot Noir and Chardonnay made in the champagne method. The grapes are certified organic and the winery was founded by a trailblazer of a lady, Milla Handley back in the 1980s. A stunning sparkling rosé, this bottle comes to Denver through the distribution portfolio of Master Sommelier, Doug Krenik.