- 2 ripe, sweet (but not soft) freestone peaches
- 3 thin slices prosciutto, or more as needed, torn into ribbons
- 8 small bamboo skewers, soaked in water 20 minutes
- 6 ounces burrata cheese
- 1 tablespoon extra virgin olive oil, for drizzling
- Coarse sea salt to taste
- Freshly ground black pepper, to taste
- 1 tablespoon finely sliced fresh basil leaves
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cut peaches in half and remove peach stones. Cut each half in half again.
- Wrap prosciutto around each peach section; secure with small bamboo skewers.
- Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
- To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.