Summer is better on the grill. 🔥 Chef Matt Abdoo’s Grilled Stone Fruit Caprese brings together grilled peaches and plums, creamy burrata, juicy tomatoes, and crispy prosciutto for the ultimate summer bite. Grilled Stone Fruit & Prosciutto Caprese Salad with Basil and Balsamic Glaze Serves: 4 Prep Time: 15 minutes Cook Time: 10–12 minutes Ingredients 2 fresh peaches 4 fresh plums 1 pint cherry tomatoes, halved 1/4 cup thinly sliced red onion 6 slices prosciutto 2 burrata (150 g each) 1 cup baby arugula 1 bunch fresh basil 2 tablespoons olive oil (for the fruit) 4 tablespoons extra virgin olive oil 2 tablespoons balsamic glaze Kosher salt, to taste Freshly ground black pepper, to taste Instructions 1. Preheat the grill to high heat and clean the grill grates. 2. Halve the peaches and plums, then remove the pits. 3. Brush the cut sides of the fruit with olive oil and season with salt and pepper. Place the fruit cut-side down on the grill. 4. Grill for 2–3 minutes, or until grill mark...