Burrata with Grilled Peaches, Prosciutto and Basil

• 4ripe peaches, halved and stoned
• 2 tbspolive oil
• 1 tbsprunny honey
• 1shallot, finely diced
• 1 tbspred wine vinegar
• 2 tbspextra virgin olive oil
• 1 tspDijon mustard
• 2 x 125gburrata balls
• 8slices prosciutto (about 120 g total)
• 4 tbspbalsamic vinegar
• 1 tspcaster sugar
• Fine salt, to taste
• 20 gbasil leaves, hand-torn, optional (optional)
• 1 tbspolive oil (optional)
• 4thick slices ciabatta or sourdough (about 200 g total), optional (optional)
• 1lemon, cut into wedges (optional)
• Black pepper, to taste

Method

1. 1Pour the balsamic vinegar and caster sugar into a small saucepan. Simmer over a medium heat for 4 to 5 minutes, until reduced by half and syrupy enough to coat a spoon. Leave it to cool.
2. 2Whisk the shallot, red wine vinegar, extra virgin olive oil and Dijon mustard. Season with salt and black pepper, then leave the dressing at room temperature.
3. 3Heat a griddle pan over medium-high heat without letting it smoke. Brush the peach halves with the core 2 tbsp olive oil; keep the honey for after grilling.
4. 4Lay the peaches cut-side down and leave them undisturbed for 3 to 4 minutes, until dark grill lines form and the flesh begins to soften. Turn for 1 minute, then lift them onto a platter and drizzle with the honey. Work in two batches if needed.
5. 5Reduce the heat to medium-high and crisp the prosciutto in two batches. Cook for 1 to 2 minutes, turning once, until crisp at the edges.
6. 6Spoon the shallot dressing over and around the warm peaches. Drape the crisp prosciutto between them.
7. 7Tear each burrata in half and nestle the pieces among the peaches, letting the cream spill onto the platter.
8. 8Drizzle over the cooled balsamic glaze and add the optional hand-torn basil if using. Divide so each person gets two peach halves, half a burrata ball and two slices of prosciutto. If using the optional bread, brush it with the optional 1 tbsp olive oil and toast or griddle until golden. Serve with the optional lemon wedges if using.

Per serving

kcal

465

protein

21g

fibre

2.5g

carbs

24.3g

fat

32.3g