For a sweet and savory summer treat, indulge in grilled peaches with burrata and prosciutto. This is the perfect dish to keep the barbeque going and pairs perfectly with Chardonnay.
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Grilled Peaches and Burrata and Prosciutto |
Recipe by Chef Alec Graham
Pair with our Estate Chardonnay or Sonoma Coast Chardonnay
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Ingredients
4 large ripe peaches
2 8oz balls of Burrata
6 oz sliced prosciutto
2 tbsp Calabrian Chili Paste
2 tbsp honey
Flake Sea salt and fresh basil to garnish
Olive Oil
Salt and pepper to taste
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Serves: 4
Time: 20 Minutes
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Directions
1. Preheat Grill to medium high heat. Slice peaches down the middle and remove the stone. Toss peach halves in salt, peppet, and olive oil.
2. Grill peaches flesh side down for about 4-5 minutes, until deeply caramlized. Remove from grill and let rest for about 10 minutes. Slice halves into wedges.
3. To plate, arrange sliced peaches on a plate. Top with spoonfuls of burrata, tear pieces of prosciutto, and place on top of the dish. To finish, drizzle with calabrian chili, honey, and olive oil, and sprinkle with sea salt and fresh basil.
4. Pair with Chalk Hill Sonoma Coast Chardonnay or Estate Chardonnay
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2019 Chalk Hill Estate Chardonnay
The 2019 Chalk Hill Estate Chardonnay exhibits beguiling aromas of vanilla, orange blossoms, crisp apples and toasted marshmallows with a bit of spice from the barrels. Rich and creamy on the palate with notes of zested lemon oil and pear.
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2019 Chalk Hill Sonoma Coast Chardonnay
Bright. Forward. Balanced. Approachable. The 2019 Sonoma Coast Chardonnay has remarkable varietal intensity, balanced acidity and a mineral finish.
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