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Peaches are full of summer flavor, they are the perfect complement to creamy burrata and salty prosciutto.You can substitute nectarines or plums for the peaches as well, or do a mix of all three!
I usually do 1/2 a peach per person for the salad, but you can add as much as you like.
Put the balsamic vinegar in a small saucepan and simmer until reduced into a thick syrup. Add the honey, stir, and set aside. Slice peaches in half and remove pit. Brush the cut side with olive oil and season with salt and pepper.
Heat a grill pan on medium high heat. Once the pan is hot, place the peaches cut side down and grill until you start to see grill marks and the top of the peach is turning a golden color, 2-3 minutes. Remove from the grill and set aside.
For assembly, place 1/2 a peach cut side up on a plate. Scoop a small handful of burrata (about 1/4 cup) on top or side of the peach. Drizzle olive oil and balsamic glaze over the peach and burrata. Sprinkle the burrata with a little sea salt and pepper.