By GourmetGrrl
Updated: February 15, 2017


One of my favorite things about summer is peaches: I could eat them for breakfast, lunch, and dinner--and I usually do, down to the very last peach I can get in October (I live in Southern California!). And while I love a fresh, sweet peach, I also like to cook them to bring an added level of sweetness. So at a recent dinner at Tavern restaurant in Los Angeles, I tried an appetizer of sauteed peaches over creamy burrata cheese and paper-thin slices of prosciutto. It was divine. I decided to recreate it at home and it was a breeze, although I substituted fresh mozzarella for the burrata. (Burrata is a ball of fresh mozzarella filled with cream. It is definitely creamier but also harder to find than fresh mozzarella.) I serve this dish as an appetizer at summer dinner parties or as dinner if I'm home alone! It makes a wonderful family-style dish if you're having a big group over; just double or triple the recipe.

SAUTEED PEACHES WITH FRESH MOZZARELLA AND PROSCIUTTO

  • 4 peaches, halved, pitted, and cut into 1/2-inch-thick slices
  • 1/4 cup fresh lemon juice
  • 1/4 cup (1/2 stick) butter
  • 1 pound prosciutto, sliced thinly
  • 1 ball fresh mozzarella cheese (16 ounces)
  • Salt and freshly ground pepper
  • Fresh basil leaves for garnish (optional)

For the peaches:

Serves 4-6

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