Grilled Prosciutto-Wrapped Peaches With Burrata With Family Album Grenache Blanc

The 2017 Family Album Grenache Blanc is a great summer sipper and presents a lot of peach notes. We found an appetizer recipe that allows us to use the beautiful peaches that are now available in the Santa Clara Valley.

2 sweet (not soft) freestone peaches
3 thin slices of prosciutto
6 ounces of burrata cheese
Olive oil for drizzling
Coarse salt for finishing
Fresh ground black pepper
Fresh basil cut into ribbons

Soak some short bamboo skewers if you are preparing for the outdoor grill. If using a grill pan indoors, you can skip this step. 

Cut each slice of prosciutto into thirds length-wise. Cut each peach into four sections removing from the pit. Wrap each peach section with a strip of prosciutto. If using an outdoor grill, skewer each of the wrapped peaches to secure the prosciutto. Grill the peaches turning until the peaches are caramelized and the prosciutto is crispy.

Place the burrata on a serving platter and surround with the peaches. Lightly season the burrata with salt and pepper. Drizzle the burrata with olive oil and top with the ribbons of basil.

Recipe adapted from Chef John on All Recipes.

Dennis Whitaker