Burrata with Grilled Peaches, Basil Oil, and Prosciutto Petals
This dish is pure Mediterranean summer luxury on a plate!Every bite is creamy, salty, sweet, herbaceous, and lightly smoky — the kind of dish that’s simple but tastes like a work of art.Perfect as a starter, light lunch, or a show-stopping appetizer for gatherings!
Time and Yield
- Prep Time: 15 minutes
- Cook Time: 5–8 minutes (grilling peaches)
- Total Time: 20–25 minutes
Ingredients
2 balls of fresh burrata cheese
3 ripe peaches, halved and pitted
6–8 slices prosciutto
Arugula or baby greens (optional, for serving base)
Fresh cracked black pepper
Flaky sea salt
For the Basil Oil:
½ cup fresh basil leaves
⅓ cup good quality extra-virgin olive oil
1 clove garlic (optional, for a slight punch)
Pinch of salt
Instructions
1. Make the Basil Oil:
Blanch basil leaves quickly (dip into boiling water for 10 seconds, then plunge into ice water).
Pat dry and blend the basil, olive oil, and garlic (if using) in a blender or with an immersion blender until smooth.
Season with a pinch of salt. Set aside.
2. Grill the Peaches:
Preheat a grill or grill pan to medium-high.
Lightly brush the peach halves with a little olive oil.
Place them cut side down on the grill.
Grill for about 2–3 minutes per side until nice char marks form and peaches are slightly softened but not mushy.
Remove and let cool slightly. Slice each half into wedges.
3. Assemble:
On a large plate or platter, place a small handful of arugula (if using).
Tear or place a ball of burrata on top.
Arrange grilled peach slices around the burrata.
Drape prosciutto slices in loose, ruffled “petals” around the plate.
Drizzle generously with basil oil.
Finish with cracked black pepper and a sprinkle of flaky sea salt.
Notes & Tips
Peaches tip: Use firm-ripe peaches — if they’re too soft, they’ll fall apart on the grill.
Basil oil: You can make it a day ahead and keep it in the fridge (bring to room temp before using).
Prosciutto: Go for a high-quality, thinly sliced prosciutto like San Daniele or Parma for a melt-in-mouth feel.
Serving: Serve with toasted baguette slices or crostini for scooping up all that creamy goodness!
Alternative fruits: If peaches aren’t in season, use grilled nectarines, figs, or even plums.
Frequently asked questions FAQs
Q: Can I make this ahead of time?
A: You can prep the basil oil and grill the peaches a few hours ahead. Assemble fresh right before serving for the best texture.
Q: Can I substitute burrata?
A: If you can’t find burrata, you can use fresh mozzarella or creamy ricotta, but burrata’s creamy center is magical here.
Q: What wine pairs well with this?
A: A crisp Sauvignon Blanc, a fruity Rose, or a Prosecco would be gorgeous!
Q: Is this Mediterranean?
A: Absolutely! It’s deeply inspired by Italian/Mediterranean flavors: burrata, prosciutto, basil, olive oil, and summer fruit are classic ingredients.
Nutritional Value (Per Serving, Approximate)
Calories: 360–400
Protein: 15g
Fat: 30g
Carbohydrates: 10–12g
Fiber: 2g
Sugar: 8g
Sodium: 450mg
Vitamin C: 20% DV
Calcium: 15% DV