PEACH ARUGULA BURRATA WITH PROSCIUTTO

Grilled peaches turn smoky, juicy and caramelized against cool, creamy burrata, salty ribbons of prosciutto and peppery baby arugula. Basil EVOO and Peach White Balsamic bring the whole platter together with fresh herb flavour, ripe fruit sweetness and just enough acidity. It’s lush, savoury and summery, with every element earning its place.

INGREDIENTS:

4 ripe peaches, halved and pitted
1 ball fresh burrata cheese
6 to 8 slices prosciutto or Serrano ham
3 cups baby arugula
3 tbsp Basil EVOO 
3 tbsp Peach white balsamic
1/4 tsp salt

Optional: 1/4 cup fresh basil leaves

DIRECTIONS:

Heat grill to medium-high heat. In a small bowl whisk EVOO, balsamic and salt. Lightly brush the cut sides of the peaches with marinade. Place the peaches cut-side down on the grill and cook for two to four minutes until grill marks appear. On a serving platter place burrata in middle, and baby arugula randomly across the surface. Place warm peaches cut side up around the burrata, then drape the ham over the greens and peaches. Scatter the fresh basil leaves over the dish, drizzle with more Basil EVOO and Peach white balsamic.