Grilled Peach, Persimmon, & Prosciutto Burrata Board

You NEED to try this gorgeous summer appy! The combination of the creamy Burrata, sweet smoky peaches and persimmons, salty prosciutto, and fresh mint is equally delicious and showstopping. Bonus that it’s easy to throw together!

The Wine Pairing

The perfect pairing for this Burrata board is none other than a cool-climate Viognier. A dry, naturally rich white wine with a creamy texture to match the creamy Burrata, and intense summery notes of peach, soft citrus, and fresh flowers to match the flavours on the board. Viognier can be on the lower side for acidity, but choosing one from a cool-climate wine region (like Canada’s Okanagan Valley) keeps it tart, palate-cleansing, and refreshing!

My Wine Recommendation

I recommend the Bench 1775 Viognier from the Naramata Bench in Canada’s Okanagan Valley. It’s both tart and creamy with all the flavours you would expect from a Viognier and works so well with this appy! If you can’t find this one, an Oregon Viognier would also be a great choice, like the Illahe Willamette Valley Viognier.

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Grilled Peach, Persimmon, & Prosciutto Burrata Board

Author: Stephanie Cameron

Ingredients

For the Burrata Board

• 1 large ball of Burrata
• 6-8 slices of Prosciutto
• 6-8 fresh mint leaves
• Sea salt and black pepper to taste

For the dressing

• 2 tbsp olive oil
• 2 tbsp honey
• 2 tsp chili oil
• 1/4 tsp sea salt

For the grilled peaches and persimmon

• 2 medium peaches, sliced into wedges
• 1 persimmon, sliced into 1/2 inch rounds
• 1 tbsp brown sugar
• 1 tsp chili flakes
• 2-3 tbsp olive oil
• 1/2 tsp sea salt

Instructions

1. Preheat grill to 400 degrees F
2. Slice peaches into wedges, add to a bowl along with brown sugar, chili flakes, sea salt, and approximately 2 tbsp olive oil, and toss to coat. In a separate bowl, add persimmon slices, 1-2 tbsp olive oil, and sea salt. Toss to coat.
3. Transfer peaches to a grilling basket and grill for around 5 minutes. While the peaches are grilling, place persimmon slices directly on the grill for around 2 minutes per side (NOTE: timing depends on heat of the grill and thickness of persimmon slices). Remove both peache and persimmon slices from the grill when they are beginning to soften and have a bit of a char.
4. Assemble your board: Break up Burrata with your hands and disperse pieces on your serving board of choice (like this Acacia wood one that I used). Slice persimmon rounds in half and place around Burrata, followed by peach slices. Fill in the gaps with prosciutto slices followed by mint leaves. Season with sea salt and pepper.
5. Combine ingredients for dressing and spoon over Burrata board to finish.
6. Enjoy with grilled crostini and a bottle of Viognier!

Recommended Products

Bench 1775 Viognier (Calgary Link)

Illahe Willamette Valley Viognier (US Link)

Handblown Square White Wine Glasses

Grill Spatula

Grill Basket

Acacia Wood Serving Board

Matte Black Serving Bowl - 9

Acacia Wood Cutting Board with Handle

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