Grilled Peaches with Prosciutto, Burrata, and Arugula

Serves 4

• 2 peaches

• 8 thin slices of prosciutto

• Burrata

• Arugula

• Olive oil

• Sea salt

• Freshly ground black pepper

Balsamic Honey Glaze

• 1 C balsamic vinegar

• 1 tbsp honey

• Sea salt

• Freshly ground black pepper

Instructions

Put the balsamic vinegar in a small saucepan and simmer until reduced into a thick syrup. Add the honey, stir, and set aside.

Slice peaches in half and remove pit. Brush the cut side with olive oil and season with salt and pepper. Heat a grill pan on medium-high heat. Once the pan is hot, place the peaches cut side down and grill until you start to see grill marks and the top of the peach is turning a golden color, 2-3 minutes. Remove from the grill and set aside.

For assembly, place 1/2 a peach cut side up on a plate. Scoop a small handful of burrata (about 1/4 C) on top or on the side of the peach. Drizzle olive oil and balsamic glaze over the peach and burrata. Sprinkle the burrata with a little sea salt and pepper. Top with a handful of baby arugula and 2 slices of prosciutto. Finish the dish with another drizzle of olive oil, balsamic glaze, sea salt, and black pepper. Serve immediately.