I’ve been patiently waiting for peaches and other stone fruit to come into season and the time is finally here! I knew I wanted to make a light dish involving peaches because it’s been 117 degrees for about a month straight here in Arizona and I’m never super hungry when it’s hot. So I just whipped up the most delicious, easy-to-make peach and burrata crostini plate! It can easily be an appetizer or a light and refreshing meal on a hot summer day!
Peach And Burrata Crostini
Ingredients
- 1-2 fresh peaches (depending on how much you are making)
- 1 loaf of your favorite crusty bread (you can substitute the bread with lettuce and turn it into a salad)
- 3 fresh basil leaves, chopped
- 3 fresh mint leaves, chopped
- 1 ball of burrata
- 1 tsp balsamic glaze
- 2 tsp extra virgin olive oil
- 1 clove of garlic
- 1 small handful of almonds, chopped (or any nut you prefer)salt and pepper to taste
Instructions
- Preheat your oven to 375℉.
- Cut your bread into 1/2 inch slices and place on lined baking sheet.
- Drizzle the bread with olive oil. Place 1 garlic clove on baking sheet.
- Put baking sheet in oven for 10 minutes or until the bread is slightly golden brown.
- While the bread is heating up, cut your peaches into slices and set on a serving plate.
- Roll up your basil and mint and cut into ribbons. Set aside.
- Cut up your almonds or preferred nuts into small pieces and set aside.
- Once the bread is done, let cool slightly. Cut garlic clove in half and rub on the bread.
- Place burrata on serving plate with peaches and cut open.
- Add bread to surround the burrata and peaches.
- Top with the mint, basil, nuts, olive oil, balsamic glaze and salt and pepper to taste. Enjoy!