Grilled Peaches with Burrata & Balsamic Vinegar Recipe
Grilled Peaches with Burrata & Balsamic Vinegar Recipe
Delight your guests with our EatWell TV peach & burrata dish, created by Masterchef Australia winner Emma Dean – a salad recipe that is sure to be a hit!
Servings
Prep time
Cook time
Recipe
Ingredients
- 500g peaches (other stone fruit or even pears also work well)
- Bertolli Organic Extra-Virgin Olive Oil, for grilling
- Sea salt & freshly ground pepper
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- ¼ cup Bertolli Organic Extra-Virgin Olive Oil
- Juice ½ lemon (about 1½ tbsp)
- ½ small head radicchio, cut into wedges
- 100g baby rocket
- 80-100g prosciutto
- 2 That’s Amore Cheese Burrata
- 1 tbsp Mazzetti L’Originale Gold Label Balsamic Vinegar
Method
- Heat a griddle pan over high heat.
- Brush the peaches with Bertolli Organic Extra-Virgin Olive Oil and season with salt and freshly ground pepper. Once the griddle pan is hot, grill the peaches, cut-side down, for about 5 mins or until lightly charred. Let cool and transfer to a large bowl.
- In your favourite salad dressing jar, combine ¼ cup of Bertolli Organic Extra-Virgin Olive Oil, lemon juice and some more salt and freshly ground pepper. Pop the lid on your jar and shake.
- Add the radicchio and rocket into the bowl with the peaches. Sprinkle the dressing over and toss to combine with the peaches, rocket and radicchio.
- Place the peaches mixture onto a platter and arrange the prosciutto and That’s Amore Cheese Burrata onto the peaches.
- Finish by drizzling with the Mazzetti L’Originale Gold Label Balsamic Vinegar.
- Note: To really impress your friends, leave the burrata whole and cut into it as you are serving to reveal its resplendent creamy centre.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
