Grilled Peach and Prociutto with Burrata Cheese

Grilled Peach and Prociutto with Burrata Cheese

Ready in 30 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, November 26, 2017.

Alternatively, use BBQ grill to cook peach, avocado and focaccia. Cook for about 1 minute each side. Freeze focaccia on arrival and defrost on day of use.


Ingredients

Pink Pickle

  • 1 tablespoon white wine vinegar
  • 1½ teaspoons sugar
  • ¼ red onion, thinly sliced

Grilled Peach

  • ½ tomato, cut into 1cm wedges
  • 1 peach
  • ¼ avocado, peeled and cut into 2cm wedges
  • ½-1 loaf focaccia bread, torn into 3cm pieces
  • ½ Lebanese cucumber
  • ½ courgette
  • ½ teaspoon white wine vinegar
  • ¼ teaspoon Dijon mustard

To Serve

  • 30g prosciutto loin, rind removed and thinly sliced (at room temperature)
  • 1 ball burrata cheese

Steps

  1. Preheat BBQ grill to high (if using). Prepare your vegetables and prosciutto. Place vinegar and sugar in a small pot and bring to the boil. Add red onion, stir to coat then remove from heat and set aside. Place tomato in a small bowl, drizzle over a little olive oil, season and allow to marinate while you prepare the rest of meal.
  2. Cut peach in half by using a sharp knife to cut along the seam. Discard stone and cut each half into 4 segments (you should have 8 segments in total). Heat a medium fry-pan or griddle pan/plate on high heat (or use BBQ grill).
  3. Brush peaches and avocado lightly with oil and place, cut-side-down, into pan/onto grill. Cook for 1 minute each side, until lightly coloured or grill marks appear. Remove from heat. Reserve pan.
  4. Drizzle focaccia with olive oil, place on reserved pan/ grill and cook for 1 minute each side, until starting to colour and warmed through.
  5. Peel cucumber and courgette into ribbons. Toss in bowl with tomato, along with vinegar and mustard, drizzle with olive oil and season.
  6. To serve, place ribbons and tomato onto a plate, spreading out. Top with grilled peach, avocado and focaccia. Place whole burrata cheese in the middle and finish with prosciutto. Drain pink pickle (discarding liquid) and sprinkle over the top. Season to taste, if needed.

Nutritional Information

Energy 2811 kj
672 kcal
Protein 30.3g
Carbohydrate 45.8g
Fat 39.3g