Ingredients:

  • 4 ripe, but firm peaches, halved and pitted
  • 4 tablespoons olive oil, divided
  • 8 ounces burrata cheese (or bufala mozzarella balls, drained well)
  • 4 ounces thinly sliced prosciutto, torn into pieces
  • 1/4 cup balsamic glaze
  • Fresh basil leaves, for garnish
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Brush peach halves with 2 tablespoons of olive oil.
  2. Grill peaches cut-side down over medium heat until grill marks appear and the peaches are slightly softened, about 3-5 minutes.
  3. Remove peaches from the grill and let cool slightly. Gently stuff each peach half with burrata cheese (or torn bufala mozzarella).
  4. Arrange torn prosciutto pieces on top of the burrata/mozzarella.
  5. Drizzle with remaining 2 tablespoons olive oil and balsamic glaze. Garnish with fresh basil leaves and a pinch of red pepper flakes (optional). Serve immediately.