As you’re probably starting to figure out, I’m often not a structured recipe person, but rather, I prefer creating more of a framework of ideas to help build a delicious dish that inserts your likes and personality into the dish.
So that's how I'm building out this summer collection of recipe ideas on our blog.
Each idea starts with the wine I'm crushing on, but then it evolves into a recipe you can personalize to fit your style! This particular recipe idea was created after my husband called me from the road to tell me about this delicious appetizer he ordered for the table. He and his comrades continually rave about it to this day, and since I wasn’t able to experience it with them, I decided to try to replicate the experience with my spin!
This recipe is intended for two people as an entrée or it can serve four people as an appetizer. All you need is…
- 3 to 4 fresh peaches, cut into thirds or quarters depending on the size of the peaches (they need to be ripe but not too soft)
- 3 to 4 slices of Prosciutto, cut int into long strips
- Arugula or whatever lettuce mixture you prefer but one that won’t wilt easily
- 1 medium ball of Burrata
- Lemon juice from a fresh lemon
- Olive oil
- Salt and pepper
So basically, excluding the on-hand pantry items (i.e., olive oil, salt, and pepper) this idea qualifies as a 5-ingredient recipe -- which is something I love about a summer-specific pairing idea. Now for how to pull this off...
Place the arugula -- or whatever lettuces you’ve chosen -- in a large bowl and squeeze with fresh lemon juice and a little olive oil. Allow that to sit while you prep the rest of the dish so the lettuce will absorb the lemon juice and flavor.
Next, wrap the peaches with prosciutto, spray with olive oil, and sprinkle with a little pepper. Warm your grill to medium-high heat (or you can also use a grill pan) and grill the peaches for a couple of minutes on each side just until there are grill marks. Remove and let cool slightly.
Evenly divide the lettuce between the plates, cut the burrata in half (or in quarters if preparing for 4) and place a piece in the center of the lettuce on each plate. Then surround the Burrata with the grilled peaches by evenly distributing them onto each plate.
Uncork the Crush Collection Sparkling Rosé and enjoy!....
*It’s easy to make this meatless by omitting the prosciutto. If you do omit the prosciutto you’ll need to add a little salt to the peaches before grilling and you can also top the salad with some Marcona almonds to add saltiness and another level of texture.
**I’ve also made this by adding a touch of white balsamic vinegar to the arugula, which adds a hint of sweetness flavor.