Ingredients
Scale
- 1 French baguette, sliced into 1/2 inch rounds
- 3 large ripe peaches, pitted and sliced into wedges
- 8 oz fresh burrata cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1/4 cup balsamic glaze
- Fresh basil leaves, chiffonade or torn
- Flaky sea salt and cracked black pepper to taste
Instructions
- Preheat your grill or grill pan to medium-high heat. Brush both sides of the baguette slices lightly with olive oil. Place the slices on the grill for about 1 to 2 minutes per side until they are toasted and show light grill marks. Remove and set aside.
- Lightly brush the peach wedges with a small amount of olive oil or honey to prevent sticking. Place the peaches directly on the grill grates. Sear them for about 2 to 3 minutes per side until they are softened and have distinct char marks. Remove them carefully with tongs.
- Carefully break open the burrata balls. Use a spoon to spread a generous dollop of the creamy cheese onto each toasted baguette slice. The warmth of the bread will help the cheese soften further.
- Place one or two grilled peach wedges on top of the burrata-covered bread. Press down slightly so the fruit stays in place.
- Drizzle each crostini with honey and balsamic glaze. Sprinkle with fresh basil, a pinch of flaky sea salt, and a crack of black pepper. Serve immediately while the peaches are still warm.
- Cook Time: 25 minutes
- Diet: Vegetarian