Simple but tasty menu Bourbon-Soaked Grilled Peaches with Burrata and Prosciutto

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Bourbon-Soaked Grilled Peaches with Burrata and Prosciutto

"I desire I had you at bourbon-soaked peaches. Sometimes components come collectively so flawlessly all you want to do is assemble and enjoy. These juicy, ripe peaches soaked in bourbon, mixed with wealthy, salty prosciutto, creamy Burrata, and peppery arugula hit all the right flavor notes making this the maximum excellent harmonious dish I've had in a long time. Plus grilling fruit deepens its flavor which enhances the whole lot. I'm now not kidding approximately this one. Time to hit the patio and positioned this dish on heavy summer season rotation."

Ingredients :

three clean peaches, sliced
1/four cup bourbon
1 (1 pound) loaf crusty bread, sliced
8 ounces Burrata cheese
three cups arugula
2 tablespoons olive oil, or to taste
salt and ground black pepper to flavor
2 tablespoons balsamic vinegar glaze (inclusive of Trader Joe's®)
eight slices prosciutto, chopped

Instructions :

Prep : 20M	Cook : 4M	Ready in : 56M

Combine peaches and bourbon in a bowl. Let soak for 30 minutes.
Preheat grill for medium warmth and lightly oil the grate. Grill bread slices until grill marks appear, approximately 2 mins in step with facet. Transfer to a plate.
Grill peaches until dark grill marks shape, 2 to three mins. Transfer to a bowl.
Place Burrata cheese and arugula on a platter. Drizzle olive on pinnacle; season with salt and pepper. Add grilled peaches to the platter. Drizzle balsamic glaze over Burrata cheese, arugula, and peaches. Scatter prosciutto on top. Serve with grilled bread.

Notes :

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