Grilled Peach & Prosciutto Burrata Board & Viognier

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Ingredients

• 1 large ball of Burrata

• 6-8 slices of Prosciutto

• 6-8 fresh mint leaves

• Sea salt and black pepper to taste

• 2 medium peaches, sliced into wedges

• 1 persimmon, sliced into 1/2 inch rounds

• 1 tbsp brown sugar

• 1 tsp chili flakes

• 2-3 tbsp olive oil

Dressing

• 2 tbsp olive oil

• 2 tbsp honey

• 2 tsp chili oil

• 1/4 tsp sea salt

Directions

1. Preheat grill to 400 degrees F

2. Slice peaches into wedges, add to a bowl along with brown sugar, chili flakes, sea salt, and approximately 2 tbsp olive oil, and toss to coat. In a separate bowl, add persimmon slices, 1-2 tbsp olive oil, and sea salt. Toss to coat.

3. Transfer peaches to a grilling basket and grill for around 5 minutes. While the peaches are grilling, place persimmon slices directly on the grill for around 2 minutes per side (NOTE: timing depends on heat of the grill and thickness of persimmon slices). Remove both peache and pers…