After tasting the salty, sweet and rich cream flavors in this first course, you'll never go back to tossed green salad!
1 large piece of Burrata cheese
Extra Virgin Olive Oil
Kosher salt and freshly ground pepper
2 ripe, cling free peaches
16 pieces thinly sliced prosciutto
Bring Burrata to room temperature. Divide equally into 4 pieces.
Drizzle with olive oil and season with salt and pepper.
Peel the peaches, cut them in half and remove the pits. Brush lightly with olive oil.
Grill peaches under broiler or on grill for about 4 minutes until they begin to char and are cooked through.
Cut the bread into thin slices, brush lightly with olive oil and toast until crisp and golden.
To assemble the dish, on each of the small plates place a grilled peach half, a piece of the Burrata and 4 of the prosciutto slices. Serve with the toasts and enjoy. Aromatic sprigs of oregano, basil or rosemary add Mediterranean ambience to the presentation.