Sweet and Savory: Peaches with Mozzarella and Prosciutto
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:
- Place peaches and juice in large bowl; toss to coat. Melt butter inheavy large skillet over medium-high heat. Add peaches; cook until juicesthicken slightly, stirring gently, about 3 minutes.
- To assemble the dish: Drain the mozzarella and gently tear it with your hands. Scatter the pieces on a plate. Layer slices of prosciutto next to the mozzarella, and then place the peaches next to the mozzarella. Season the peaches and the mozzarella with salt, and grind fresh black pepper over the entire dish. Garnish with basil, if desired.