Burrata with Thinly Sliced Speck and Grilled Peaches

There’s little to “fix” about the combination of sweet fruit, cured ham, and burrata, so we’re not reinventing the wheel here. Instead of prosciutto, we use speck, a slightly smoky ham from Alto Adige, the northernmost region of Italy. And instead of melon—at least, in the summer months—we go for ripe peaches.

A couple of things to keep in mind: When you’re checking peaches out at the market, they should give a little bit when gently pressed with your finger. And at the butch