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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 Appetizers Salads 20 min Easy 4 wyświetleń ~33.86 PLN - (0)
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Description

This dish is the essence of summer on a plate – an elegant, light, and incredibly appetizing composition that is perfect when you don't have a big appetite but crave something special. The sweetness of ripe, grilled caramelized peaches pairs wonderfully with the creamy, delicate burrata, which melts into a milky sauce when cut. The salty, intense flavor of thin slices of Parma ham provides the perfect counterpoint to the fruity sweetness. The whole dish is brought together by a refreshing, slightly tangy vinaigrette made with olive oil, balsamic vinegar, and fresh mint, adding freshness and lightness to the dish. Not only is it delicious, but it also looks beautiful on the plate, playing with colors and textures. Ideal as an exquisite appetizer for a summer gathering, a light dinner on a hot day, or simply a culinary delight for the senses that stimulates the appetite without weighing down the stomach.

Składniki (10)

Servings:
2
  • Ripe peach 2.7 szt.
  • Burrata cheese 150 g
  • Parma ham 60 g
  • Extra virgin olive oil 0.3 łyżek
  • Balsamic vinegar from Modena 15 ml
  • Liquid honey 7 g
  • Fresh mint 0.3 pęczków
  • Sea salt 1 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Pistachios 20 g
💰 Szacowany koszt dania: ~33.86 PLN (16.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing the peaches. Gently wash them under cold running water and dry with a paper towel. Place the peach on a cutting board. Using a small, sharp knife, cut the fruit in half along its natural indentation, rotating it around until the knife returns to the starting point. Hold both halves in your hands and gently twist them in opposite directions. They should separate easily. Carefully remove the pit using the tip of the knife or a small spoon.

Ingredients: Ripe peach
It's best to use a paring knife. If the pit is tightly attached to the flesh (clingstone type), cut the peach into quarters and then carefully remove the pit from each piece.
2

Prepare the mint for the vinaigrette. Tear the leaves from the tough stems. Wash them in a bowl of cold water, then dry them thoroughly, for example in a salad spinner or by gently wrapping them in a clean kitchen towel. Lay the dry leaves on a cutting board, one on top of the other, roll them tightly into a cylinder, and chop them very finely with a sharp knife. Set aside a few of the prettiest small leaves for decoration.

Ingredients: Fresh mint
Thoroughly drying the mint is key – water on the leaves would dilute the sauce. Chopping the rolled leaves (the 'chiffonade' technique) allows you to achieve even, small pieces without crushing the herbs.

Mint vinaigrette

3

Prepare the dressing. In a small jar with a lid, pour in 45 ml (about 3 tablespoons) of olive oil, 15 ml (1 tablespoon) of balsamic vinegar, and add 7 g (about 1 teaspoon) of liquid honey. Add chopped mint, a pinch of salt, and a pinch of freshly ground black pepper. Screw the lid on the jar and shake it vigorously for about 15-20 seconds, until all the ingredients combine into a uniform, slightly cloudy emulsion.

Ingredients: Extra virgin olive oil, Balsamic vinegar from Modena, Liquid honey, Fresh mint, Sea salt, Pieprz czarny świeżo mielony
Using a jar is the simplest way to perfectly mix the vinaigrette. If you don't have a jar, use a small bowl and a whisk – first combine the vinegar, honey, and spices, then, while continuously mixing, pour in the oil in a thin stream.

Grilling peaches

4

Preheat a grill pan over medium-high heat. The pan is ready when a drop of water sprinkled on its surface immediately evaporates with a sizzle. In the meantime, using a kitchen brush, brush the cut side of the peach halves with the remaining olive oil (about 15 ml / 1 tablespoon).

Ingredients: Extra virgin olive oil, Ripe peach
The best choice is a heavy cast iron grill pan that retains heat well and creates distinct grill marks. Do not heat it on maximum power, as the fruit will burn on the outside before softening on the inside.
5

Place the peach halves on a hot grill pan, cut side down. Grill for about 2-3 minutes without moving them, until clear, dark stripes appear on the surface and the sugars in the fruit begin to caramelize. Then, using tongs, rotate each half 90 degrees and grill for another 2 minutes to create a crosshatch pattern. Finally, flip the peaches to the other side (skin side down) and heat for another minute. The fruit should be soft but still hold its shape.

Ingredients: Ripe peach
Do not press the peaches down onto the grill, let the heat do its job. The grilling time depends on the ripeness of the fruit – the riper they are, the shorter you should grill them to prevent them from falling apart. Use tongs instead of a fork to avoid piercing and damaging the fruit.

Dish composition

6

Proceed to arrange the dish. On a large plate or platter, place the still warm halves of the grilled peaches. Drain the burrata ball from the brine and gently pat it dry with a paper towel. Place it in the center of the plate, then tear it apart with your fingers or cut it with a knife to let the creamy interior flow out appetizingly. Between the peaches and around the cheese, artfully arrange the rolled or wavy slices of prosciutto.

Ingredients: Ripe peach, Burrata cheese, Parma ham
Composition is important for an appetizing appearance. Try to create 'height' on the plate, do not lay everything flat. The warmth of the peaches will make the burrata even creamier.
7

Just before serving, shake the jar with the vinaigrette vigorously again and drizzle it over the entire dish. If you are using optional ingredients, sprinkle everything with coarsely chopped pistachios for crunch. Finally, garnish the dish with the reserved fresh mint leaves. Serve immediately.

Ingredients: Fresh mint, Pistachios
Do not drizzle the dish with sauce too early, so the ingredients do not lose their freshness and texture. The sauce tastes best when freshly mixed.

Fun Fact

💡

Burrata, which means 'buttery' in Italian, was created relatively recently, in the 1920s in Apulia. Legend has it that it was invented as a way to use up the leftovers from mozzarella production (stracciatella), which were 'wrapped' in a fresh layer of the same cheese.

Best for

Letni wieczór na tarasie Elegancka przystawka Lekka kolacja Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the dish immediately after preparation, while the peaches are warm and the burrata is cool – the contrast in temperature is incredibly pleasant. It pairs perfectly with a glass of chilled, dry white wine, such as Sauvignon Blanc or Pinot Grigio. You can also serve some toasted slices of crispy baguette or sourdough bread drizzled with olive oil on the side to scoop up the delicious sauce and creamy cheese.

🥡 Storage

This dish is intended for immediate consumption and is not suitable for storage. Once opened and torn, burrata quickly loses its unique texture. Grilled peaches become less aromatic after cooling. If you have leftover ingredients, store them separately and assemble the dish fresh again.

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