Grilled Peaches with Prosciutto and Burrata

Peach wedges wrapped in prosciutto, seared on a plancha over the fire, then plated with burrata, arugula, lemon, olive oil, and shaved parmesan. The prosciutto crisps and its fat cooks into the peach while the fruit chars.

Use peaches that are ripe but still firm. A soft one turns to jam on the plancha and slides out of its wrap. Press near the stem; you want a little give.

Ingredients

• 4 ripe but firm peaches, cut into thick wedges
• 4 oz prosciutto, thinly sliced
• 8 oz burrata (2 balls), out of the fridge 20 minutes ahead
• 3 big handfuls arugula
• Chunk of parmesan, for shaving
• 1/2 lemon
• Good olive oil
• Flaky salt and black pepper

The Cook

Wrap the Peaches

Halve the prosciutto slices lengthwise. Wrap each wedge in a strip, covering the middle and leaving fruit showing at the ends. It doesn't need to be tight; the prosciutto shrinks onto the peach as it cooks. No oil needed.

Sear Over the Fire

Set a plancha, flat griddle, or cast iron pan over the fire and get it hot, but not screaming; prosciutto burns before it crisps on too fierce a surface. A cast iron pan on medium-high works indoors.

Lay the wedges down seam-side first. Leave them 2 to 3 minutes, then turn, and keep turning until the prosciutto is browned and crisp on all sides and the peach has taken color at the edges, 8 to 10 minutes total.

Build the Platter

Toss the arugula with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, and spread it over a big platter. Set the burrata in whole and split each ball open. Arrange the warm peach wedges around it and shave parmesan over everything.

Finish

Another squeeze of lemon, a drizzle of olive oil, black pepper. Go easy on added salt; the prosciutto and parmesan carry most of it. Grilled bread on the side if you want it to feed more people.