Grilled ProsciuttoWrapped Peaches with Burrata and Basil

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. Chef John Chef's Notes 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.