A simple, Seasonal Summer Dish
Late summer is the perfect time to enjoy fresh, local stone fruits, especially peaches. This recipe brings together the natural sweetness of grilled peaches with the creamy richness of burrata and the savoury taste of prosciutto. Finished with fresh basil, a drizzle of olive oil, and optional greens like arugula or spinach, this dish is perfect for sharing at a summer gathering or enjoyed as a light lunch.
It is quick to prepare, packed with flavor and offers a variety of nutrients to support your health while still feeling like a sweet treat.
Ingredient Highlights
- Peaches are rich in vitamin C, a powerful antioxidant that supports immune health, tissue repair and keeps your bones strong. Fresh, local peaches are typically in season from early July to September, making them a nutrient-dense and sustainable choice in the summer months.
- Burrata offers a creamy texture with a calcium boost, important for bone health. It is a higher fat cheese, so enjoy it in moderation to balance taste and nutrition.
- Prosciutto offers a boost of protein and flavour, but it can be high in sodium. Similar to the burrata, enjoy it in moderation to keep your meal both delicious and balanced.
Want to add more fibre and micronutrients? Serve this dish over arugula or spinach. Leafy greens add iron, folate, and gut-friendly fibre to the meal.
Grilled Peach, Burrata & Prosciutto
Yields: 2-4 servings
Total time: 15 minutes
Difficulty: 1/3 – easy
Ingredients
- 2 firm but ripe peaches, pitted and sliced
- 1 tbsp avocado oil
- ½ cup burrata cheese (125g container)
- 2-4 slices of prosciutto, torn
- Fresh basil leaves, for garnish
- 1 tbsp extra virgin olive oil
- Flaky sea salt and black pepper, to taste
- 1 tbsp honey, warmed up
- Optional: 2 cups arugula or spinach (for salad variation)
Steps
- Preheat your grill or skillet over medium-high heat.
- In a mixing bowl, toss the peach slices with avocado oil, a pinch of salt and freshly ground pepper.
- Grill the peaches for 3–4 minutes per side, or until grill marks appear and they’re slightly softened. Remove from heat.
- On a plate, layer the grilled peaches. Gently tear the burrata and prosciutto over the top. Sprinkle with basil leaves and drizzle with olive oil and honey.
- Serve immediately and enjoy warm or at room temperature.
Salad version: Start with a bed of arugula or spinach, then follow the same steps to layer your toppings
This dish is a perfect example of how nutrition and flavour can come together. It is seasonal, satisfying and balanced!
