Adapted from the Gjelina cookbook - this is a go-to during high summer peach season (nectarines are also fabulous.) Quick to prepare and fantastically delicious. Serve as a main, appetizer, or side. 

INGREDIENTS:

• 3-4 peaches, halved & pitted
• 2 cups of arugula
• 5-6 slices of prosciutto, torn into smaller pieces
• 1-2 balls of burrata
• 1 Tbsp House Blend or Olio Santo EVOO
• 2 Tbsp Basil EVOO
• 1 Tbsp La Resdora 3-Year or 6-year Aged Balsamic Vinegar, or Organic Fig Balsamic Vinegar
• Maldon Sea Salt Flakes 

Brush peaches lightly with House Blend or Olio Santo EVOO and cook on a medium grill for 5-10 minutes or until they are caramelized but still hold their shape. You can also sear them in a nonstick pan or oven roast. Halve the peaches again after grilling (it's easier to grill them in bigger pieces.)

To assemble: If making for a group, dress arugula in Basil oil and spread a bed over a large plate or serving board and arrange grilled peaches on top. Tear the burrata and nestle among the peaches, then top with prosciutto. Drizzle everything with Basil EVOO and aged Balsamic Vinegar, finishing with sea salt to taste. If making for just a few people, wrap prosciutto strips around peaches, nestle in the arugula, and top with burrata. The idea is to get arugula, peach, prosciutto and burrata all in 1 bite. The combo is fantastic!

Serves two as a main course or four as an appetizer or side dish.