s GRILLED PEACH ANS BURRATA SALAD WITH PROSCIUTTO ****
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s GRILLED PEACH ANS BURRATA SALAD WITH PROSCIUTTO ****
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Ingredients
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Instructions *** 7-12-22 very good, easy *** ????? 5 from 5 reviews Author: Jess Larson Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Yield: serves 2-4 1x Category: Entrée Salads & Bowls Recipes, Side Dishes Method: Grilling & Smoking Cuisine: American Diet: Gluten Free PRINT RECIPE PIN FOR LATER DESCRIPTION This Grilled Peach and Burrata Salad is the ultimate summer salad! A quick hit on the grill makes juicy summer peaches gloriously caramelized & subtly smoky. Turn it into the quickest salad, pairing the grilled peaches with creamy burrata cheese, thinly sliced prosciutto, fresh basil, & white balsamic. The perfect all-purpose summer dish! INGREDIENTS SCALE 1X 2X 3X 2 firm but ripe peaches, pitted & sliced into 1/4s or 1/6ths (see Recipe Notes) 1 tablespoon avocado oil (or neutral high smoke point oil of choice) 4 ounces burrata, removed from brine & patted dry (see Recipe Notes) 2 ounces prosciutto, roughly torn handful fresh basil leaves, roughly torn 1 tablespoon extra virgin olive oil 1 tablespoon white balsamic vinegar flaky sea salt & ground black pepper, to season INSTRUCTIONS Prepare the grill for medium-high direct heat grilling, 500-550 degrees F.Weber Genesis II Propane Grill on a deck. Prepare the peaches: Place the sliced peaches in a mixing bowl or on a small baking sheet. Lightly drizzle with avocado oil. Season with pinch of kosher salt & ground black pepper as desired. Toss to coat.Sliced peaches on pink cutting board atop a textured white surface. The peaches are surrounded by fresh basil leaves, a small bowl of flaky salt, & a small paring knife. Grill the peaches: Place the peaches directly on the grill grates. Grill 3-4 minutes per side, or until nicely charred & slightly softened. Transfer the grilled peaches to a plate or small baking sheet.Grilled peach slices directly on grill grates. Assemble the salad: Arrange the grilled peaches on a large plate or serving platter. Gently tear the prosciutto & burrata over the peaches. Finish with the basil, a quick drizzle of olive oil & white balsamic, & a good pinch of flaky sea salt & ground black pepper. Serve immediately. Enjoy!Grilled peaches, burrata cheese, fresh basil, & thinly sliced prosciutto arranged on a ceramic plate atop a textured white surface. Surrounding the grilled peach salad are fresh basil leaves, a small plate with arugula & grilled peach salad, a gray striped linen napkin, & large serving spoons. NOTES Choosing the best peaches for grilling: Because they soften up quickly on the grill, it’s best to pick ripe-yet-firm peaches for this grilled peach salad. When grilling them, it’s also helpful to cut the peaches into larger slices than you’d eat raw – depending on the size of the peach, I like to slice them into quarters or sixths for this grilled peach and burrata salad. Burrata is an Italian cheese consisting of a thin shell of fresh mozzarella that encases a creamy filling of soft curd and cream. It’s creamy with a clean, fresh flavor – absolute heaven! Here in the U.S., burrata is readily available at conventional grocery stores with a good cheese assortment. You can also find burrata at most specialty Italian markets. It’s typically stocked near fresh mozzarella & soft cheeses. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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