Since today is the first of July, I thought it would be fitting to share a delicious and fresh summer salad recipe. A couple of weeks ago my Husband took a taste of our Son’s peach puree that I made for him and exclaimed: “I love Peaches!”
Now, my Husband and I have been together for almost a decade and this was the very first time hearing that he loved peaches; I was shocked! I decided to surprise him with a peach cobbler that night, which he loved and I will be sharing the recipe on my blog soon. Since I purchased a whole bunch of peaches for the cobbler, I had a lot left once the dessert was complete. This inspired me to create a recipe that would allow me to utilize the leftovers and create a healthy and delicious salad for lunch (also great for dinner!). I made a version of this salad before; and I really thought I perfected it then! It was originally a Grilled Peach Burrata Salad with Prosciutto, which I loved. The combination of the sweetness of the peach, creaminess of the burrata and saltiness of the prosciutto was a pure match made in heaven! To be frank, I was very proud of myself!
The next day, I took it over to my Parents’ house and made it for them. My Brother happened to be there who has worked in culinary arts for around 5 years, and he decided to add to my recipe and make it even fancier! (I thought adding the burrata was pretty impressive, but hey!) By fancier I mean he freaking bruleed the peaches, which made them taste like candy! So, yah, he wins and I can’t complain, it seriously MADE the salad! BONUS – I also learned how to actually brulee, which I am very excited about; Crème Brulee is my favorite dessert!
So, without further ado, allow me to introduce you to the Bruleed Peach Burrata Basil Salad with Prosciutto! Bon Appetit!
Bruleed Peach Burrata Basil Salad with Prosciutto
Serves – 4
Tools – Culinary Torch
- 4 Peaches
- 4 Burrata Cheese Balls (I get mine at Trader Joe’s)
- 6 Slices of Prosciutto
- 5 Cups of Arugula
- 2 Tablespoons of Sugar
- 6 Large Basil Leaves
- 12 Cherry Tomatoes
- Salt & Pepper for Seasoning
- Oil and Balsamic Vinegar for Dressing
- Slice all the peaches and brush all with olive oil. Lay peaches on baking sheet.
- Sprinkle a small amount of sugar on each peach slice. Take your culinary torch and torch the peach slice until desired color. After you have torched all the peach slices, turn them over and repeat on the other side.
- On you salad plates, place the prosciutto. (This is the part where you can get really creative and plate your dish.)
- After I placed the prosciutto on the plate I then topped each plate with arugula.
- Cut the basil and sprinkle over arugula. Add the tomatoes and top off with the burrata cheese.
- Finally add salt and pepper and oil and balsamic vinegar as desired. Serve and enjoy!
“You can be the ripest, juiciest peach in the world and there’s still going to be somebody who hates peaches.” – Dita Von Teese
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