Peach, basil, pistachio gremolata, Fresno pepper, EVOO, XO Sherry vinegar, grilled bread

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 Gremolata

Slice the peach into thin wedges and set aside.

Prepare the Peach

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.

Grill the Bread

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.

Assemble the Dish

Drizzle with additional EVOO if desired and serve immediately, garnished with extra basil leaves.

Finish and Serve

burrata & prosciutto

Recipe information

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