Grilled Peach and Burrata Ciabatta
Grilled peach and burrata ciabatta is the most delicious summer recipe. Ripe sweet peaches, salty prosciutto, fresh basil and cool, creamy burrata. So good.
Servings: 2 servings
Ingredients
- 1 small loaf of ciabatta
- 2 ripe peaches
- 2 tbsp olive oil
- 1 ball of burrata
- 1 handful of rocket
- 4 slices of Parma ham
- 1 tsp runny honey
- basil sprigs to garnish
Instructions
- First cut the peaches into slices. Heat a pan over medium-high then add 1 tbsp olive oil. Lay down the peaches and fry until golden on both sides, they should have a nice colour to them. You can also do this on a griddle pan - I would first drizzle them in olive oil and then when the griddle is hot, lay them down to cook for a few minutes on each side. Remove from the pan when golden.
- Slice the ciabatta in half and drizzle with the olive oil. Fry the bread cut side down until crispy and golden.
- Top the toasted ciabatta with the burrata, a handful of rocket. Always season your rocket with a little salt and pepper. Then add the hot peaches and ribbons of parma ham. Top with a few basil sprigs and drizzle with honey.
Notes
Scroll up for a step by step guide on how to make this peach burrata recipe.
To store: I wouldn't advise keeping leftovers as it is best fresh but if you do have any left, store in the fridge covered for up to a day.
Make ahead: The grilled peaches and ciabatta can be prepared ahead of time, if needed. I like to do it at the time of eating, as I like that the bread and the peaches remain slightly warm. If you do prep ahead, it’s best to assemble the sandwich and add the burrata just before serving to avoid sogginess.
Serving suggestion: Serve with another salad alongside or some protein like a lemony roast chicken. It is also great just on its own and I find it filling enough.
Make it as a salad/gluten-free: Either swap the bread for something gluten-free. Or serve as a salad without the bread.