Grilled Prosciutto-Wrapped Peaches with Burrata and Basil

Ingredients

• 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

Directions

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

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

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

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

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.