Prosciutto Bites with Roasted Peaches and Burrata

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These Prosciutto Bites with Peaches and Burrata are one of those snacks that look like you went all out—but really, they come together in no time. No baking trays, no dough, no stress.

What I love most about these is the contrast—crunchy, soft, salty, sweet. Every bite just works. I’ve served them at summer dinners and casual get-togethers, but I’ve also made them on a random Tuesday when I had a peach that needed using. They’re light but still satisfying, and they make people think you’ve done something fancy… even though it’s all pretty effortless.

Tips to Make This Recipe Work Best

• Use ripe but firm peaches so they hold their shape when you grill them. If they’re too soft, they’ll fall apart in the pan.
• Make sure your prosciutto slices are thin enough to crisp up but not tear when you shape them into the muffin tin.
• Let the prosciutto cups cool completely before adding the burrata so the cheese doesn’t melt too fast.
• You don’t need much salt—prosciutto and burrata are already salty, so just a small pinch goes a long way.
• If your balsamic is thin, reduce it in a pan for a few minutes until it thickens into a glaze. It’ll stick better and taste richer.

Ingredients

• 6–8 slices prosciutto (thin cut)
• 1 ripe peach, sliced
• 1 ball burrata cheese (about 4 oz / 113g)
• Fresh basil, for topping
• 1–2 teaspoons balsamic vinegar
• Salt and pepper, to taste

Alternative Ingredients

If you can’t find burrata, you can use fresh mozzarella or even whipped ricotta. You still want something creamy that contrasts with the crisp prosciutto.

No fresh peaches? Try nectarines or plums. Anything sweet and firm enough to grill will work here.

Instead of balsamic vinegar, you can use balsamic glaze, honey, or even a splash of lemon juice for a brighter twist.

And if you want a vegetarian version, you can use phyllo or mini tart shells instead of prosciutto for the base.

Step 1: Crisp the Prosciutto

Preheat your oven to 375°F (190°C). Press each slice of prosciutto into a muffin tin to form a cup. Bake for 10–12 minutes until crispy and browned. Let them cool in the tin so they keep their shape.

Step 2: Grill the Peaches

While the prosciutto is baking, heat a pan over medium-high. Add the peach slices and grill for 1–2 minutes on each side, just until they caramelize and soften slightly. Set aside to cool.

Step 3: Fill the Cups

Once the prosciutto cups are cool, gently add a spoonful of burrata into each one. Season with a little salt and pepper.

Step 4: Top with Peaches

Place one grilled peach slice on top of the burrata in each cup. Try to get a little caramelization showing—it looks and tastes amazing.

Step 5: Finish with Balsamic and Basil

Drizzle balsamic vinegar over each bite. Tear a few fresh basil leaves and add them right on top for a fresh, herby finish.

How to Conserve This Recipe

These bites are best served fresh, especially since the prosciutto cups can soften if they sit too long with cheese inside. But you can prep the components ahead of time: grill the peaches, crisp the prosciutto, and store both in airtight containers in the fridge. Assemble everything just before serving.

If you have leftovers, store them in a container lined with paper towels to help absorb moisture. Eat within 24 hours and reheat briefly in the oven if the prosciutto needs to crisp up again. Avoid the microwave—it makes everything soggy.

Different Ways to Serve These

These bites are perfect for summer entertaining. I’ve made them for backyard BBQs, dinner parties, and even as a “fancy” snack when we’re just watching a movie. You can serve them as an appetizer on a platter, or as part of a light lunch alongside a salad or fresh bread.

They also work great on a grazing board—just place them next to some nuts, fresh berries, and a few crackers for a sweet and savory spread. If you’re hosting brunch, these add a nice change from the usual egg and toast setup. They’re also easy to scale—double the recipe for a crowd or make just a few when you want something small but satisfying.