This recipe can be easily doubled for a larger serving size!
Slice the peaches into 1 inch thick slices, you can slice them thinner if desired but then run a higher risk of them falling in between the grill plates! Gently toss them in a light coating of plain EVOO. Sprinkle with salt and pepper and set aside.
Preheat the grill over low-medium heat. (Around 300-350°F.) Grill for 1 minutes on each side or until they peaches have nice grill marks. You don't want to cook the peaches, just give them a nice charred, smoky flavor!
Lets start to make the balsamic glaze! We used Oliva! Traditional Dark Balsamic but you can use a flavored one if desired. (Oliva! Black Mission Fig Dark Balsamic would be delicious)
Pour the balsamic vinegar into a small non-stick pan and reduce over low heat for 10 minutes. When you can run you finger down the back of a spoon and the balsamic doesn't flow back across the line, remove the glaze from the heat. It will slightly thicken a bit more as it cools. Set aside for later.
*If you are short on time, substitute the glaze with our Denissimo Private Reserve Balsamic which is already thicker and sweeter.
In a large bowl, toss the arugula with a 1-2 tablespoons of the vinaigrette. Start with less and taste as you go, you can always add more if desired! (I find a very lightly dressed salad goes perfectly with these ingredients)
On a large serving platter, evenly arrange the arugula on the bottom and place the burrata in the center. Fill in the surrounding spaces with the grilled peaches and bunches of prosciutto!
Place the leaves of basil around the dish for garnish. Finish with a generous drizzle of the Balsamic Glaze or a drizzle of the Denissimo Special Reserve Balsamic. Yum!
Ingredients
Directions
This recipe can be easily doubled for a larger serving size!
Slice the peaches into 1 inch thick slices, you can slice them thinner if desired but then run a higher risk of them falling in between the grill plates! Gently toss them in a light coating of plain EVOO. Sprinkle with salt and pepper and set aside.
Preheat the grill over low-medium heat. (Around 300-350°F.) Grill for 1 minutes on each side or until they peaches have nice grill marks. You don't want to cook the peaches, just give them a nice charred, smoky flavor!
Lets start to make the balsamic glaze! We used Oliva! Traditional Dark Balsamic but you can use a flavored one if desired. (Oliva! Black Mission Fig Dark Balsamic would be delicious)
Pour the balsamic vinegar into a small non-stick pan and reduce over low heat for 10 minutes. When you can run you finger down the back of a spoon and the balsamic doesn't flow back across the line, remove the glaze from the heat. It will slightly thicken a bit more as it cools. Set aside for later.
*If you are short on time, substitute the glaze with our Denissimo Private Reserve Balsamic which is already thicker and sweeter.
In a large bowl, toss the arugula with a 1-2 tablespoons of the vinaigrette. Start with less and taste as you go, you can always add more if desired! (I find a very lightly dressed salad goes perfectly with these ingredients)
On a large serving platter, evenly arrange the arugula on the bottom and place the burrata in the center. Fill in the surrounding spaces with the grilled peaches and bunches of prosciutto!
Place the leaves of basil around the dish for garnish. Finish with a generous drizzle of the Balsamic Glaze or a drizzle of the Denissimo Special Reserve Balsamic. Yum!
