Food & Wine
Peach, mozzarella, basil and prosciutto salad
Preparation time: 10 mins
Cooking time: 15 mins
Serves 4
- 4 peaches, halved, stones removed, cut into wedges
- Olive oil cooking spray
- sea salt flakes and freshly ground black pepper
- 100g shaved prosciutto slices, torn into pieces
- ½ cup small basil leaves
- 250g tub buffalo mozzarella, drained, thickly slice
- Heat a chargrill pan over high heat. Spray peaches with olive oil and chargrill, in batches for 1-2 minutes each side or until slightly charred and softened (see note).
- Place peach slices onto a serving platter. Top with prosciutto, basil leaves and cheese. Drizzle with balsamic glaze and serve.
Note: If your peaches are sticking to the chargrill pan, simply line the base of the pan with non-stick baking paper first. This will still result in lovely chargrill marks.
Recipe credit: Australian Summer Stonefruit