Pair with 2005 Graeser Winery Semillon
Serves 8
INGREDIENTS:
2 pieces Burrata
Extra Virgin Olive Oil
Crushed Salt
Freshly Ground Black Pepper
Fennel Honey
4 peaches
Italian Batard (bread)
Garlic Clove
16 pieces thinkly sliced prosciutto
METHOD:
Bring Burrata to room temperature, cut into 4 pieces
Drizzle with olive oil and season with salt and pepper.
Peel and pit peaches.
Brush peaches lighly with a little olive oil and grill to score on a hot clean grill.
Slice bread and grill to toast. Rub with garlic clove and brush with olive oil.
Too assemble:
On a small plate place 2 peach halves, 1 piece of the cut burrata, and 2 pices of prosciutto. Drizzle peaches with honey. Serve with bread and enjoy!
Set as favorite
Bookmark
Email this
Trackback(0)
TrackBack URI for this entry
Comments (0)
Subscribe to this comment's feed
Write comment
