Grilled Mango and Burrata Platter

Instructions

Chile Vinaigrette:

1. Place the rice wine vinegar, maple syrup, orange zest, garlic and red Fresno chile pepper into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in olive oil until blended. Season with salt and pepper to taste.

Burrata Appetizer Platter:

1. Grease grill grate. Heat grill to medium.
2. Combine butter and maple syrup; brush over both sides of mango slices. Grill mangoes, uncovered, over medium heat for 1-2 minutes on each side or until tender.
3. Arrange the mangoes, prosciutto, tomatoes and red onion on a large serving platter. Top with burrata. Season with salt and pepper. Drizzle with vinaigrette. Garnish with basil. Serve with toasts.