Description
A sophisticated yet easy summer appetizer featuring charred sweet peaches, creamy burrata cheese, and salty prosciutto, finished with balsamic glaze and fresh basil.
Ingredients
Scale
- 4 large firm-ripe peaches
- 1 large ball fresh burrata (about 8oz)
- 6–8 thin slices prosciutto di Parma
- 2 tablespoons balsamic glaze
- 1 bunch fresh basil leaves
- Pinch of flaky sea salt
- 1 tablespoon extra virgin olive oil
- 8–10 wooden skewers
Instructions
- Soak wooden skewers in water for 15 minutes to prevent burning.
- Wash peaches, pat dry, cut in half, and remove pits.
- Preheat grill to medium-high heat and clean grates.
- Brush cut sides of peaches lightly with olive oil.
- Place peaches cut-side down on the grill and cook for 2-3 minutes until char marks appear and fruit softens slightly.
- Flip peaches and grill for another 1-2 minutes to warm through. Remove and let cool slightly.
- Thread a piece of grilled peach onto a skewer, followed by a torn piece of burrata, and another piece of peach.
- Wrap a small strip of prosciutto around the skewer between the cheese and fruit if desired.
- Repeat until all ingredients are used.
- Arrange skewers on a serving platter.
- Tear fresh basil leaves and scatter over the top.
- Drizzle generously with balsamic glaze and sprinkle with flaky sea salt.
- Serve immediately.
Notes
Do not overcook the peaches; they should hold their shape. Handle burrata gently by tearing rather than cutting. Soak skewers to prevent burning. Best served immediately as burrata loses texture if refrigerated or left out too long.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 2 skewers
- Calories: 180
- Sugar: 10
- Sodium: 350
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 2
- Protein: 8
Keywords: grilled peach burrata, summer appetizer, easy appetizer, grilled fruit, burrata skewers, prosciutto, balsamic glaze, finger food