Grilled Prosciutto-Wrapped Peaches with Burrata and Basil recipe

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2 ripe, sweet (but not soft) freestone peaches
3 thin slices prosciutto, or more as needed, torn into ribbons
8 small bamboo skewers, soaked in water 20 minutes
6 ounces burrata cheese
1 tablespoon extra virgin olive oil, for drizzling
Coarse sea salt to taste
Freshly ground black pepper, to taste
1 tablespoon finely sliced fresh basil leaves

Nutrition Info

183.2 calories
carbohydrate: 3.2 g
cholesterol: 34.7 mg
fat: 14.1 g
fiber: 0.1 g
protein: 7.1 g
saturatedFat: 7.1 g
servingSize: -
sodium: 650 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Cut peaches in half and remove peach stones. Cut each half in half again.

  3. Wrap prosciutto around each peach section, secure with small bamboo skewers.

  4. Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.

  5. To serve, spoon burrata onto serving plates. Remove peaches from skewers, place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper, garnish with basil.

Recipe Yield

4 servings

Recipe Note

There are many people, myself included, that think cooking prosciutto is basically a crime against nature;but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. Serve as an appetizer or a sweet/savory dessert.

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