Balsamic Grilled Peaches with Burrata and Prosciutto
Recipe type: Appetizer
Cuisine: Italian
Prep/Hold time: 
Cook time: 
Total time: 
Serves: 4 servings
Juicy, sweet peaches are wrapped in prosciutto and seared on the grill, then drizzled with balsamic vinegar and paired with burrata. Wonderful as an appetizer or as a side dish.
  • 3 peaches, quartered
  • 3 slices prosciutto, each cut into 4 long strips
  • olive oil
  • 8 oz burrata
  • 8 medium basil leaves
  • 2 tbsp balsamic vinegar, or balsamic reduction
  1. Preheat grill.
  2. While the grill is heating, wrap each of the peach quarters in a prosciutto strip. You want to wrap the prosciutto right around the middle of the peach quarter and then pat it down so it sticks to itself.
  3. Once all the peaches are wrapped and the grill is heated, brush the peaches and grill grates with a little olive oil. Then, with the grill on high, place each peach, one flat side down, on the grill. Grill for one minute with the cover open. Turn each peach to the other flat side, grill one minute more with the cover open. Reduce the heat to medium (or move the peaches a cooler part of the grill), turn each peach skin side down, cover the grill, and grill for 2 minutes.
  4. Put the burrata on a large plate. Arrange the peaches around it and sprinkle the basil leaves around. Serve the peaches and burrata with a thick balsamic vinegar or with a balsamic reduction.
If your prosciutto doesn't stick to itself, use a toothpick starting from one pointy end of the peach quarter, through the prosciutto in the middle and out the other pointy end. Don't put the toothpick through from one flat side of the peach to the other. That makes grilling them quite annoying. I've not found using toothpicks to be necessary since the prosciutto has enough fat to stay together.

To make a balsamic reduction, take ½ cup of inexpensive balsamic and 1 tbsp of sugar and simmer for about 10 minutes, or until reduced by half. Let cool to room temperature before using.
Recipe by Just a Little Bit of Bacon at