Hooray for summer, trips to the beach, time with friends, and stone fruit season! Nothing makes me happier than going to the farmers market on a Saturday and loading up on all things stone fruit! We can’t get enough of it around here so I thought I would share one of my all time favorite summer recipes.
I had never experienced the fantastic sweet tang that a grilled peach provides until I was visiting a long time bestie in Rye, NH.
Not only did she teach me the value of a solid afternoon nap that weekend, she taught me how to make one of my all time favorite summer dishes. Before I get to the Grilled Peaches with Prosciutto and Burrata, I’d like to sing the praises of my longtime co-conspirator and beautiful friend. JJ and I have been friends for almost 30 years. Together we’ve moved from two wild young women, through adulthood and kids, back to two gals that are doing their best to follow their hearts and keep everything else around them level.
We are each other's best cheerleaders and never let an opportunity go by to tell each other how fantastic we think the other is. It does amazing things for your heart, soul, and ego to hear someone tell you that you are a magical unicorn with talent and chutzpah in spades!
Jennifer aka JJ of Raven Report fame is currently working on an amazing screenplay with incredible dedication. In the near future I’ll be able to tell you more about it, but for any of you history buffs out there who love a well told story, be sure to follow her blog, The Raven Report https://theravenreport.com. Its slant is the dark side of history and it’s incredibly interesting.
Jen and I have a friendship that is rooted in music. We met at a Jerry Garcia Band concert in Oakland, California, way back in 1992.
The very next day I walked into where she was working in Oakland and said, “I’m driving Telluride to see Widespread Panic tomorrow. Want to come?”
She didn’t hesitate, not even for a moment. We spent the next 5 days cementing our friendship by skiing, dancing, and staying up way too late only to wake up and do it again, and again, and again, before making the 20 hour drive back to California.
We still love to see music together and nearly 30 years later, she remains one of my favorite people. While the late nights are fewer, our friendship is still rooted in some of the best things life has to offer- music, laughter, listening, and of course cooking.
I hope you enjoy this dish as much as I do. Maybe you can make it for a friend the next time they come for dinner!
Since it’s the nature of both JJ and myself to shoot from the hip and cook without a book, I thought I’d pass this along the same way.
If you need some extra support feel free to tap into Google where you’ll find some well thought out and delicious recipes for Grilled Peaches with Burrata and Prosciutto.
6 ripe peaches halved with the stones spooned out
½ cup of olive oil
1 container of fresh burrata
6 thin slices of prosciutto
¼ cup balsamic vinegar
A generous handful of fresh mint leaves
A pinch or two of salt
-Brush halved peaches with olive oil and sprinkle with a little salt.
-If your peaches aren’t sweet, you can sprinkle the smallest amount of sugar on them too.
- Once your grill is hot place the peach halves with the sliced side down.
- Grill for 5-8 minutes. You’ll want to see the grill marks and you’ll want your peaches to become soft.
- Pull the peaches off the grill and place them on a tray with the sliced side facing up.
- Pull apart burrata making sure each peach has its share.
- Slice or pull apart Prosciutto and place on top of the peaches.
- In a small sauce pan, heat up the balsamic vinegar on low for about 5 minutes. Remove it from the heat and let it cool slightly. It will become thicker as it cools.
- Drizzle the balsamic along within the remaining olive oil over the peaches.
- Add a generous handful of mint.
- Voila! You can serve them in a bed of greens or enjoy as is!