Preparation time
5 minutes
Cooking time
10 minutes
Serves
4
These char-grilled peaches with burrata, proscuitto, radicchio and tomato are the ultimate summer share plate. Complete with toasted sourdough and enjoy alongside a glass of Rosé.
For the perfect wine match, we suggest Silkman Wines 2023 Rosé from Silkman Wines.
INGREDIENTS
3 peaches, stones removed and cut into quarters
60mls olive oil
3 slices of sourdough bread
1 head radicchio, washed, leaves separated
3 vine ripe tomatoes, cut into wedges
4 slices prosciutto
1 Burrata cheese
Micro basil or micro herbs to garnish
Dressing
60mls extra virgin olive oil
30mls sherry vinegar
10g honey
Sea salt and cracked black pepper to season
METHOD
1. For the dressing: Place oil, vinegar and honey in a jug. Whisk to combine, season with salt and pepper.
2. For the peaches: Heat a barbeque or chargrill pan to high heat. Brush peaches with oil and cook on each side for 30 seconds or until charred. Place in a bowl, add half the dressing and toss gently to coat.
3. Brush remaining oil over bread and season with a little salt. Char on each side until toasted. Break into chunks.
4. To serve, place radicchio on the base of the plate, followed by tomatoes, peaches, prosciutto and bread. Top with burrata in the center.
5. Drizzle with remaining dressing, season with salt and pepper and garnish with micro basil or micro herbs of your choice.