Burrata with Grilled Peaches, Prosciutto and Basil

Ingredients

• 4 ripe peaches, halved and stoned
• 2 tbsp olive oil
• 1 tbsp runny honey
• 1 shallot, finely diced
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 2 x 125g burrata balls
• 8 slices prosciutto
• 4 tbsp balsamic vinegar
• 1 tsp caster sugar
• Fine salt and black pepper
• 200 g a large handful of fresh basil leaves
• 1 tbsp olive oil
• 4 thick slices ciabatta or sourdough, toasted
• 1 lemon, cut into wedges

Method

1. Pour the balsamic vinegar and caster sugar into a small saucepan. Simmer over a medium heat for 4 to 5 minutes, until reduced by half and syrupy enough to coat a spoon. Leave it to cool.
2. Whisk the shallot, red wine vinegar, extra virgin olive oil and Dijon mustard. Season with salt and black pepper, then leave the dressing at room temperature.
3. Heat a griddle pan until smoking. Brush the cut sides of the peaches with olive oil and drizzle with honey.
4. Lay the peaches cut-side down and leave them undisturbed for 3 to 4 minutes, until dark grill lines form and the flesh begins to soften. Turn for 1 minute, then lift them onto a platter.
5. Reduce the heat to medium-high and lay in the prosciutto. Cook for 1 to 2 minutes, turning once, until crisp at the edges.
6. Spoon the shallot dressing over and around the warm peaches. Drape the crisp prosciutto between them.
7. Tear each burrata in half and nestle the pieces among the peaches, letting the cream spill onto the platter.
8. Drizzle over the cooled balsamic glaze and serve immediately.