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Grilled peaches with burrata, prosciutto, and mint vinaigrette - photo 1
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Grilled peaches with burrata, prosciutto, and mint vinaigrette

I'm not hungry Przystawki Sałatki 25 min Easy 11 wyświetleń ~31.31 PLN - (0)
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Description

This dish is the essence of summer captured on a plate. Perfect for someone who claims they're not hungry but could be tempted by something special. The combination of sweet, slightly caramelized grilled peaches with creamy, melt-in-your-mouth burrata creates an unforgettable contrast. The salty, paper-thin prosciutto adds depth of flavor, and the whole is complemented by a refreshing vinaigrette made with fresh mint, olive oil, and balsamic vinegar. Served on a bed of spicy arugula, the dish is not only a feast for the palate but also for the eyes. It's an elegant appetizer, a light dinner, or a sophisticated snack that delights with its simplicity and harmony of flavors, inspired by classic Italian cuisine, where fruits are often paired with cheeses and cured meats.

Składniki (11)

Servings:
2
  • Ripe peach 2 szt.
  • Burrata cheese 150 g
  • Parma ham 50 g
  • Arugula 40 g
  • Extra virgin olive oil 0.2 łyżek
  • Balsamic vinegar 15 ml
  • Liquid honey 7 g
  • Fresh mint 0.2 pęczków
  • Sea salt 1 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Pistachios 15 g
💰 Szacowany koszt dania: ~31.31 PLN (15.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Start by preparing the peaches. Wash them thoroughly under cold running water and gently dry them with a paper towel. Using a sharp knife, cut each peach in half, following the natural groove of the fruit until you feel the pit. Then, hold both halves in your hands and gently twist them in opposite directions – one half should easily separate from the pit. Remove the pit from the other half using a small spoon or the tip of a knife. Brush each half with a thin layer of olive oil (use about 1 teaspoon) – this will prevent sticking to the pan.

Ingredients: Ripe peach, Extra virgin olive oil
For this task, it's best to use a small, sharp knife (the so-called 'vegetable knife'). Choose peaches that are ripe but still firm. Overripe fruits may fall apart while cutting and grilling.
2

Take the burrata cheese out of the fridge about 15-20 minutes before serving to bring it to room temperature – this will enhance its flavor and creamy texture. Wash the arugula in a colander under cold water and dry it thoroughly. It's best to use a salad spinner for this, but if you don't have one, spread the arugula on a clean kitchen towel or paper towel and gently pat it dry.

Ingredients: Burrata cheese, Arugula
Do not skip the step of drying the arugula! Wet leaves will cause the vinaigrette to sink to the bottom of the plate instead of coating it. Burrata at room temperature is much tastier.

Mint vinaigrette

3

Prepare a refreshing sauce. Wash the mint leaves, dry them, and chop them very finely with a sharp knife. Transfer the chopped mint to a small bowl or jar. Add the remaining olive oil, balsamic vinegar, liquid honey, a pinch of salt, and freshly ground black pepper.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Liquid honey, Fresh mint, Sea salt, Pieprz czarny świeżo mielony
Chop the mint just before adding it to the sauce so it doesn't lose its aroma. Using a small jar with a lid is a great trick: you can combine all the ingredients in it and shake vigorously for a few seconds until you achieve a perfectly smooth emulsion.
4

Thoroughly mix the vinaigrette ingredients. If you're using a bowl, take a small whisk or fork and whisk vigorously for about 30 seconds until the oil combines with the vinegar and honey, creating a smooth, slightly thickened dressing. If you're using a jar, screw the lid on and shake vigorously for 15-20 seconds. Taste the dressing and season with salt or pepper if needed.

A properly prepared vinaigrette should be an emulsion, which means that the oil and vinegar should not be visibly separated. Vigorous mixing or shaking is key.

Grilling and assembling

5

Preheat a grill pan over medium-high heat. When it's hot (a drop of water should sizzle and evaporate on it), place the peach halves cut side down. Grill for 2-4 minutes on each side until the fruit is slightly softened and has characteristic dark grill marks. Do not press them too hard to avoid releasing too much juice.

Ingredients: Ripe peach
The best option is a heavy cast iron grill pan. If you don't have one, you can use a regular non-stick pan, but you won't achieve the grill marks. Be careful not to burn the peaches – it's about caramelizing the sugars, not charring them.
6

It's time to assemble the dish. On two plates, evenly distribute the dried arugula, creating a green 'nest'. In the center of each plate, gently tear the burrata ball in half or into quarters with your fingers, so that its creamy interior is visible. Next to the cheese, place the warm, grilled peach halves.

Ingredients: Arugula, Burrata cheese, Ripe peach
Assemble the dish immediately after removing the peaches from the pan. The contrast of warm fruit and cool burrata is one of the greatest assets of this dish. Do not cut the burrata with a knife – tearing it apart with your fingers looks more natural and appetizing.
7

Between the pieces of peaches and cheese, artistically arrange thin slices of Parma ham, creating delicate folds. Drizzle everything with the mint vinaigrette prepared earlier. If you are using optional ingredients, sprinkle the dish with coarsely chopped pistachios for crunch. Serve immediately.

Ingredients: Parma ham, Pistachios
Do not lay the Parma ham flat – rolling it into loose 'roses' or waves will add volume and elegance to the dish. Don't overdo the vinaigrette, so it doesn't overpower the taste of the other ingredients – a few teaspoons per serving will be more than enough.

Fun Fact

💡

Burrata, whose name in Italian means 'buttery', was born out of necessity for savings. It was produced in Apulia in the early 20th century to utilize the leftovers (stracciatella) from mozzarella production, enclosing them in a fresh pouch made from the same cheese.

Best for

Lekka kolacja w upalny dzień Elegancka przystawka na spotkanie z przyjaciółmi Gdy masz ochotę na coś pysznego, ale nie chcesz się najadać Romantyczna kolacja we dwoje

Tips

🍽️ Serving

Serve the dish immediately after preparation, while the peaches are warm and the burrata and arugula are cool. It pairs perfectly with a glass of chilled, dry white wine, such as Pinot Grigio or Sauvignon Blanc, or a light rosé. It can also be served with a slice of crispy baguette drizzled with olive oil.

🥡 Storage

This dish is meant to be consumed immediately and is not suitable for storage. After a few hours, the arugula will wilt, the burrata will become watery, and the grilled peaches will lose their perfect texture. If you are preparing it in advance, you can make the vinaigrette and store it in the refrigerator for up to 2 days.

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