It’s been awhile since I made peach caprese, and I decided to put a new spin on it this time.
6 peaches, halved and pitted
8 oz burrata, sliced
1 package prosciutto
salt and pepper
Spray peach halves with cooking spray. Grill on both sides until soft and slightly caramelized. Cut into slices.
Arrange plate with rows of burrata, alternated with rows of peach slices. Scatter prosciutto on top of peach layers. Top with salt, pepper, and molasses.