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Roasted peaches and proscuitto

Peaches are plentiful this time of year and at Posto in Somerville, Executive Chef Wyatt McGuire is roasting them up.

Yellow peaches with prosciutto and burrata

1 ball of fresh burrata cheese
1 ripe yellow peach
8 oz wildflower honey
4 sprigs fresh rosemary
4-5 thin slices of prosciutto
fresh black pepper
sea salt
3-4 fresh basil leaves

Place the honey and the rosemary sprigs over low heat. Bring to temp and pull off the heat, let the rosemary infuse into the honey. Set aside.

Score the peach around the pit. Using both hands, twist like a bottle cap to separate both halves. Season with sea salt and black pepper. Roast in the oven at 450 until they start to blister. Set aside. When they are cool enough to handle, remove the pit with your fingers or the tip of a knife. Cut each half in two.

Tear the mozzarella into thirds and arrange with some space in between on a plate. Between the mozzarella, place the roasted peaches. Drape the prosciutto around the plate and 3-4 basil leaves torn by hand. Finish with a drizzle of the rosemary honey, olive oil, plenty of sea salt and fresh black pepper.