In from Daisy, our resident foodie: Grilled Peaches with Burrata and Prosciutto
This time of the year, we are spoiled with so many fresh fruits at their peak – tomatoes, berries, peaches, nectarines, plums, and apricots to name a few. So, you may be asking why grill the peaches? Well, you certainly don’t have to, especially when they are soft and perfectly ripe, but cooking fruit, either by roasting, sautéing, or grilling intensifies their flavor, making them sweeter, almost syrupy. Peaches on the grill are delicious; their natural sugars caramelize and their flavor becomes more concentrated and slightly smoky.
There is a lot going on in this beautiful salad, with all the flavors balancing each other. It’s sweet, salty, tart, and bitter, all at once. The peppery arugula is a great choice to cut the sweetness of the grilled peaches. The prosciutto’s saltiness is a nice balance to the rich and creamy burrata cheese. The peach vinaigrette is a little on the sweet side and works well with the tart balsamic and port reduction.
Summer’s tree-ripened peaches are front and center in this salad, but you can use any other stone fruit.
Grilled Peaches with Burrata and Prosciutto Yields 4 servings Ingredients:
2 cups arugula, tough stems removed 2 firm, ripe tomatoes, preferably heirloom Peach vinaigrette, to taste (recipe follows) Grilled peaches (recipe follows) 4 slices of prosciutto 8 ounces burrata cheese or fresh buffalo mozzarella, cut into 16 pieces (Burrata is found in specialty cheese stores as well as Whole Foods and Trader Joes) Balsamic and Port reduction, as needed (recipe follows) ¼ red onion, thinly sliced, Micro basil, for garnish For the Peach Vinaigrette 2 ounces peaches, chopped 1 tablespoon white balsamic vinegar (Use white balsamic vinegar to keep vinaigrette lighter in color and flavor.) 1/2 clove garlic, minced 1 tablespoon brown sugar Salt and freshly ground black pepper, to taste 2 tablespoons extra-virgin olive oil For the Balsamic and Port Reduction ½ cup balsamic vinegar ½ cup tawny port For the Grilled Peaches 2 large, firm, and ripe peaches 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper, to taste
Purée peaches in a food processor. Add the balsamic vinegar, garlic, brown sugar, salt and pepper and pulse to combine. Add the olive oil and pulse until well combined and the vinaigrette is emulsified. Transfer to a covered container and keep refrigerated until needed.
Combine the balsamic vinegar and port in a small heavy saucepan and cook over high heat until mixture becomes syrupy and bubbles begin to form, about 7 to 8 minutes. Do not reduce too much as the mixture burns and becomes stringy. Cool the syrup transfer to a covered container and keep refrigerated until ready to use. The syrup may be kept covered and refrigerated for up to one month.
Light the barbecue grill or heat a grill pan over medium-high heat. Brush the cut sides of the peaches with olive oil and season with salt and pepper. Grill the peaches, cut side down until lightly charred, about 5 minutes. Let cool slightly and cut each of the peach halves into four pieces. Set aside.
Cut each tomato in half, and then in quarters. Set aside.
To assemble salad, toss arugula and tomato quarters gently with peach vinaigrette. Divide arugula evenly between 4 serving plates. Arrange 4 slices each of tomatoes and peaches per plate. Tear the slices of prosciutto into small pieces and scatter on top of each plate. Top with pieces of burrata.
Drizzle the balsamic and port syrup and season with salt and freshly ground black pepper. Garnish with slices of red onion and micro basil.
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