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Grilled Apricots with Burrata, prosciutto and Arugula

Grilled Apricots with Burrata, prosciutto and Arugula

Featured Spices
1 1/4 pounds apricots, halved and pitted
1/4 cup extra-virgin olive oil, plus more for brushing Sea salt and freshly ground pepper
1 teaspoon of kaffir lime powder
1 small head radicchio, cored and thinly sliced
5 ounces baby arugula
1/2-pound burrata cheese, shredded
4 ounces of prosciutto
1 tablespoon aged balsamic vinegar
1 ½ teaspoon of French tarragon

Servings: 8 – 12

This sweet, savory, tangy dish is the ideal spring and summer dish. Its lightness and freshness make it perfect for the main course or a light meal or could it also be the perfect component of a gourmet brunch.

Getting started

Preheat a grill and brush the apricots with the olive oil. Grill the cut sides over high heat until lightly charred. Season them with salt and pepper and let them cool.

In a bowl whisk the kaffir lime powder with ¼ of the olive oil and season with salt and pepper. Gently pour the mixture into the apricots, arugula, and radicchio. Transfer to a serving dish and add the burrata, prosciutto, and vinegar to taste. Sprinkle on top a dash of Burma Spice French Tarragon to end your dish with some bright notes of anise and spice. We consistently receive the most flavorful, slightly bittersweet, and licorice-like tarragon from France learn more about this versatile spice here.

recipe image
Recipe Name
Grilled Apricots with Burrata, prosciutto and Arugula
Author Name
Published On
The Ratings

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