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:
- 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
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.