Burrata & Prosciutto Recipe
Peach, basil, pistachio gremolata, Fresno pepper, EVOO, XO Sherry vinegar, grilled bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
Prepare the Gremolata
In a small bowl, combine the chopped pistachios, finely chopped Fresno pepper, and chopped basil leaves. Drizzle with EVOO and the XO Sherry vinegar. Mix well and set aside.
Prepare the Peach
Slice the peach into thin wedges and set aside.
Grill the Bread
Preheat a grill or grill pan over medium heat. Grill the slices of bread until they are toasted and have grill marks on both sides, about 2-3 minutes per side.
Assemble the Dish
On a serving platter, arrange the grilled bread. Tear the burrata into pieces and place it on top of the grilled bread. Drape the prosciutto over the burrata, add the peach slices, and spoon the pistachio gremolata over the top.
Finish and Serve
Drizzle with additional EVOO if desired and serve immediately, garnished with extra basil leaves.