Burrata aux pêches grillées et au prosciutto croustillant

Ingrédients

• 1 red bell pepper
• 2 ripe peaches
• 2 slices prosciutto
• 1 ball of burrata
• Micro greens
• Small handful of pine nuts
• Extra virgin olive oil
• Ground black pepper

Préparation

1. 1

   --- Char the pepper: ---

2. 2

   Preheat the oven broiler/grill with the rack high and close to the top. Place in onto a sheet pan and broil/grill until the skin is charred, turning as needed. Once evenly charred, place in a bowl and cover tightly with plastic wrap until cooled. Alternatively, place over an open flame turning often until the skin is charred. You can also char on the grill.

3. 3

   --- Make the peaches: ---

4. 4

   Peel the peaches, slice and remove the seed. Place on a preheated grill (or grill pan) until lightly charred. Place in a bowl and cover until cooled.

5. 5

   Heat the oven to 400°F/200°C. Place the slices of prosciutto onto a baking sheet/tray and bake until crispy, about 5 minutes. Remove from the oven and allow to cool in pan.

6. 6

   Once the pepper is cooled, use a paper towel to rub and remove the skin and seeds. Slice the pepper into strips.

7. 7

   To a dry frying pan add the pine nuts over medium heat and toast, tossing often until lightly browned. Set aside.

8. 8

   Place the burrata in the center of a plate. Place the peach slices and the pepper strips around the burrata and top with crispy prosciutto.

9. 9

   Sprinkle the pine nuts and micro greens around the burrata. Drizzle with a good quality extra virgin olive oil)and a light sprinkling of ground black pepper to taste.