These remain light and soft while managing to have a fantastic chewy texture. citrusy and sweet. The bottom is golden brown and caramelized. The exterior’s gloss and crispiness are provided by the granulated sugar, which kind of fades away. When you think “lemon sugar cookie,” these are exactly what you desire.
| Prep Time: | 15 mins |
| Cook Time: | 7 mins |
| Total Time: | 22 mins |
| Servings: | 4 |
Ingredients
- 2 ripe, sweet (but not soft) freestone peaches
- 3 thin slices prosciutto, or more as needed, torn into ribbons
- 8 small bamboo skewers, soaked in water 20 minutes
- 6 ounces burrata cheese
- 1 tablespoon extra virgin olive oil, for drizzling
- Coarse sea salt to taste
- Freshly ground black pepper, to taste
- 1 tablespoon finely sliced fresh basil leaves
Instructions
- Preheat an outdoor grill at medium-high heat and lightly oil the grate.
- Cut peaches in half and remove peach stones. Cut each half in half again.
- Wrap prosciutto around each peach section; secure with small bamboo skewers.
- Grill peaches, turning often, until prosciutto gets a little crisp around the edges and peaches begin to caramelize, about 6 minutes.
- To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several grilled peaches around cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.
- Two peaches are enough for two large or four small servings.
- Instead of bamboo skewers, you can also use wooden toothpicks to attach the prosciutto to the peaches.
- If you can’t find burrata cheese, you can use fresh mozzarella or ricotta cheese.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 650 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Most amazing appetizer. Use short skewers and place on plancha.
Amazing. I will make this as often as I am able to. Thanks for a great recipe.
Good stuff
This is the yummiest thing I have had in a while! I don’t have a grill, so I made it on a cast iron grill pan on the stove. I sprinkled a tiny bit of smoked sea salt on top; it was to die for.
You weren’t kidding Chef John, these are amazing! This is very easy to make & definitely an impressive dish – my favourite kind
Very satisfying
My favorite Chef! We had perfect peaches on hand,as well as Basil and olive oil ,just needed the cheeze.Smith’s grocery ppl. had never heard of it.So we bought Ricotta and prepared the peaches along with some jumbo (we partially precooked) shrimp with the Prosciutto and grilled over a Catclaw wood fire must say-it was wonderful.We had a couple of peaches leftover for breakfast and I had one with a toasted English muffin with honey on it-too good for words.Thank you Chef John.
My favorite Chef! We had perfect peaches on hand,as well as Basil and olive oil ,just needed the cheeze.Smith’s grocery ppl. had never heard of it.So we bought Ricotta and prepared the peaches along with some jumbo (we partially precooked) shrimp with the Prosciutto and grilled over a Catclaw wood fire must say-it was wonderful.We had a couple of peaches leftover for breakfast and I had one with a toasted English muffin with honey on it-too good for words.Thank you Chef John.
Made this for the fourth of July 2017, and everyone (even the picky eaters) loved it. Could not find buratta cheese locally in time for dinner, so substituted fresh mozarella instead. DELICIOUS!
The prosciutto really crisps up nicely on the grill and is a great combination with the peach. The contrast in textures and the sweet-salty combo of the prosciutto and peach is delicious! I crumbled goat cheese beneath each peach (because that’s what I had on hand) and it was very tasty with the peaches. Everyone loved it. Can’t wait to try with the burrata cheese. Thanks for another great recipe, Chef John!
The saltiness of the prosciutto and sweetness of the peaches paired well together. The creamy burrata cheese (my firstfirst time having burtata-yum!) worked well with the peaches too and the fresh basil was a much needed and perfect fresh compliment to the dish. I made this as a simple and delicious lunch.
AMAZING and really easy. I made these exactly as is and they were perfect – a nice sweet and salty combo. Thanks, Chef John!:)