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Grilled Georgia Peaches with Buratta + Prosciutto

New York Times Food Section with Chardonnay and A Grilled Peaches with burrata and proscuitto AnAppealingPlan.com by @KraylFunch 61 1000

Here’s the scene. A balmy August summer night, deep summer in the south. The Mr. has a dinner meeting for out of town business associates and isn’t due home for another few hours. On the way home I stop and pick up the last copy of The New York Times Wednesday edition. I usually get the Thursday edition but they recently stopped the Home section, such a shame – I have tried to analyze what this means about the home and shelter category, or their readership, or their advertisers, but haven’t come up with a good theory. If you know please leave a comment below so I can move on.  But I digress..

Turns out, to my delight, that Wednesday is the Food edition! Apparently while I was obsessing about the loss of the Home section I forgot about the all important Wednesday New York Times Food Section! Again, I try to figure out a good theory behind this miss – but not long at all, as I am quickly swept up in the apparent fate that has brought us back together on this summer evening on the back patio.

A Grilled Peaches with burrata and proscuitto AnAppealingPlan.com by @KraylFunch 59 1000

I had already planned on heating up the grill {my little buddy the Big Green Egg} when I found a few luscious peaches at the market. Perfectly ripe and ready at the end of the Georgia Peach season so I figured I would give the whole Grilled Peaches thing a try, and while I am at it, you really can’t go wrong with buratta and prosciutto… well can you? I say no man, you can not. So I grab them as well.

A Grilled Peaches with burrata and proscuitto AnAppealingPlan.com by @KraylFunch 72 1000

Turns out grilling the peaches is super easy and brings out a warm richness in the fruit.. Simply cut them in quarters and place on a very hot grill. The temperature is the key to the grill marks, flames aren’t ideal but red coals are a must. If the coals, or grate, are not hot enough they simply toast all over, and although the flavor is similar the presentation is lacking. Bottom line :: heat up the grill.

A Grilled Peaches with burrata and proscuitto AnAppealingPlan.com by @KraylFunch 76 1000

A Grilled Peaches with burrata and proscuitto AnAppealingPlan.com by @KraylFunch 80 1000

Once the Grilled Peaches are the grill place them on a platter with the burrata, prosciutto and honey if you wish. Crusty bread is a nice addition but not needed at all. Also, honey can be served with this dish but select a honey with a subtle flavor as I find it can over power the bite if it has a raw deep flavor profile. 

Spoon the burrata onto the grilled peach slice and top with a generous portion of prosciutto – this is no place for dainty bites, you want to experience the sweet warm fleshy peach, the cool creamy burrata and the salty prosciutto all at once. Serve with extra napkins if others are around, but luckily for me I was all alone on my patio. I did end up getting a few drops on my paper… complete worth it and I am pretty sure the NYT food editor would approve.

A Grilled Peaches with burrata and proscuitto AnAppealingPlan.com by @KraylFunch 83 1000

A Grilled Peaches with burrata and proscuitto AnAppealingPlan.com by @KraylFunch 94 1000x

I recently made a peach simple syrup but am wondering what the flavor changes would be if I made the syrup with grill peaches… sounds like a project for next Wednesday night.

Grilled Peaches with Burrata and Prosciutto
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Ingredients
  1. 2-3 Georgia Peaches
  2. burrata cheese, medium size ball
  3. prosciutto, sliced thin and halved lengthwise
  4. honey, optional
  5. crusty Italian bread, optional
Instructions
  1. Heat grill to medium - high temperature.
  2. Pit and cut clean peaches in quarters.
  3. Place peaches on grill until warm and grill marks have formed. Let peaches sit for 7-10 minutes before attempting to lift, otherwise the peach flesh with stick to the grate and pull away.
  4. Grilled peaches can be further sliced as needed for presentation. Place sliced grilled peaches on a platter with cold burrata and prosciutto.
  5. Serve + enjoy!
An Appealing Plan http://anappealingplan.com/

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.

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2 Responses to Grilled Georgia Peaches with Buratta + Prosciutto

  1. Susan Dodd August 27, 2015 at 9:16 AM #

    Hi Krayl! Alas, I also mourn the loss of printed media. I read the Tampa Times everyday, and still prefer the feel of fiction on paper…. not on a device. There is something so much more personal about that tactile component. Keep the recipes coming. My hubby travels a lot, and I cook for one routinely. Cheers! Susan Dodd

  2. Susan Dodd August 27, 2015 at 9:16 AM #

    Hi Krayl! Alas, I also mourn the loss of printed media. I read the Tampa Times everyday, and still prefer the feel of fiction on paper…. not on a device. There is something so much more personal about that tactile component. Keep the recipes coming. My hubby travels a lot, and I cook for one routinely. Cheers! Susan

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