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Grilled Nectarines with Burrata, Basil and Prosciutto

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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