Grilled Peach & Persimmon 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 persimmon slices from the grill when they are beginning to soften and have a bit of a char.

4. Assemble your board: Break up Burrata with your hands and disperse pieces on your serving board of choice (like this Acacia wood one that I used). Slice persimmon rounds in half and place around Burrata, followed by peach slices. Fill in the gaps with prosciutto slices followed by mint leaves. Season with sea salt and pepper.

5. Combine ingredients for dressing and spoon over Burrata board to finish. Enjoy with grilled crostini and a bottle of Viognier!