It's peach season here in New Jersey, and it's time to put peaches in everything! I have been dreaming up this panini since last year and it doesn't disappoint. It's super easy to make this peach, prosciutto, and burrata panini-just layer the ingredients and throw it in a panini maker or a pan on the stove, and you have got yourself one fancy sandwich! If you have ever made a grilled cheese sandwich, then you got this!
Nothing beats sweet, ripe peaches when they are in season. I stalk my farmers' market every year waiting for their arrival. Using the ripest most flavorful peaches you can find is key to this panini. Just a few more pantry staples, creamy burrata, salty prosciutto, and some sweet fresh basil are all it takes to make this showstopper panini.
If you have never had burrata cheese, then you are in for a real treat! I like to describe it as mozzarella's sexy cousin. And when I say sexy, I mean it- hide your other cheeses, this one should come with an "R" rating. This Italian cheese has a creamy inside, that slowly oozes when you cut into it. It's a messy cheese, and I'm ok with that.
Do I need a panini maker to make this?
Nope! You can use your trusty grill pan, cast-iron skillet, or another favorite pan. However, if you do have a panini maker, I suggest you dust it off for this. I actually use mine all the time, and aside from my blender, this is my most used kitchen appliance. Love me some grill marks!
- Use good sturdy bread. Sourdough, multigrain and whole wheat varieties are all good choices
- Make sure your peaches are ripe, or the flavor will be lacking
- You can find burrata cheese in the cheese section of your local supermarket
- Season to your taste with additional oil, vinegar salt, and pepper
Peach, Prosciutto and Burrata Panini
- panini maker or grill pan
- 4 large sturdy bread slices sourdough, multigrain are good choices
- 4 oz burrata cheese (approximately 1 small burrata)
- 6 prosciutto slices
- 1-1½ ripe peaches, sliced thin
- 8 fresh basil leaves
- ¼ cup olive oil, plus additional for drizzling
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- Heat a panini maker or grill pan over medium-high heat.
- Brush both sides of the bread with the olive oil.
- Take 2 pieces of bread and layer each with 3 prosciutto slices, half of the peaches, half of the burrata, followed by 4 of the basil leaves. Drizzle with the balsamic and additional olive oil and season with salt and pepper to taste. Place the remaining 2 slices of bread on top to form 2 sandwiches.
- Cook until golden brown and crispy. If using a pan, press down with a spatula, until the bread is golden, about 3-4 minutes per side. Serve immediately. Serves 2 (or 4 depending on your bread size).