Grilled Nectarines with Burrata, Basil and Prosciutto
Grilling fruit caramelizes its natural sugars, giving the fruit a warm depth of flavor. In this case, grilling develops an almost cobbler-like flavor in these nectarines!
If you’re looking for a summery, elegant, unique and flavor-packed appetizer for happy hour, this is it. Paired with the savory prosciutto, the creamy burrata and the herbaceous basil, you get a summer dish that’s simply divine served with a glass of chilled wine.
If you’re looking for a dairy-free option, you can make this without the burrata.
Grilled Nectarines with Burrata, Basil and Prosciutto
Grilling fruit caramelizes its natural sugars, giving the fruit a warm depth of flavor. In this case, grilling develops an almost cobbler-like flavor in these nectarines! Paired with the savory prosciutto, the creamy burrata and the herbaceous basil, you get a summer dish that’s simply divine served with a glass of chilled wine. Inspired by Chowhound. Serves about 4.
Ingredients
Ingredients:
- 2 ripe nectarines halved then quartered; pit removed
- Sigona’s Fresh Press Extra Virgin Olive Oil for brushing and drizzling
- 1 ball of burrata
- At least 4 slices of prosciutto rolled
- Freshly ground pepper to taste
- A handful of small basil leaves or large leaves, torn
Instructions
- Preheat an indoor or outdoor grill over medium-high heat.
- Brush cut sides of the nectarines with olive oil then place on the grill to cook about 1 to 2 minutes a side or until grill marks appear. Rotate slices to grill all cut sides. Remove from grill and set aside to cool to the touch.
- Slice the nectarine wedges in half. On a serving platter, arrange the nectarines and prosciutto in a circular pattern. Place the burrata in the center. Drizzle the dish with olive oil, season with pepper and top with basil.
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