Peach Burrata Crostini

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Peach Burrata Crostini

June 13, 2018
CA Grown Mom

Susan Phillips

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Eat the Season!
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Peach Burrata Crostini

Peach Burrata Appetizer

This dish is such a refreshing appetizer to serve your family and friends this summer. Hubby and I have even eaten it as our main course for dinner!  

Fresh California peaches and sweet basil surrounds a delicate mound of burrata.  It’s almost like a deconstructed bruschetta using the best part of Summer…. all on one plate!

The presentation is gorgeous and of course, the flavor combo is amazing.  

 

Peach Burrata Appetizer

I was first introduced to this combo at a local favorite restaurant and was completely smitten.  The ingredients combination was genius, yet so simple.  And thanks to the simplicity, I knew it would be easy to replicate and share with all of you!

 

Peach Burrata Appetizer

First step is to drizzle a small amount of California Olive Oil onto a platter

 

Peach Burrata Appetizer

Place the Burrata in the middle of the platter

 

Peach Burrata Appetizer

Surround by fresh, sliced peaches 

 

Peach Burrata Appetizer

Add the prosciutto

 

Peach Burrata Appetizer

Top with chiffonade basil

 

Peach Burrata Appetizer

Sprinkle fresh ground pepper over the entire dish

 

Peach Burrata Appetizer

Add a little more olive oil to the top and serve

 

Peach Burrata Appetizer

Serve with small toasts for the best foundation for some major flavor stacking!

 

Peach Burrata Appetizer

Now that is a tasty lookin’ crostini!  

 

Here is the quick and simple recipe for ya…

Peach Burrata Crostini
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 peaches
  2. 1 Burrata cheese packet
  3. 5-6 leaves fresh basil, cut chiffonade style
  4. 3-4 pieces prosciutto
  5. 2 T. Olive oil
  6. Ground black pepper
  7. 1 french baguette
Instructions
  1. Drizzle 1 T. of olive oil on a serving platter
  2. Place the cheese in the middle of the platter
  3. Slice the peaches and place around the cheese
  4. Tear the proscuitto into strands and place along with the peaches
  5. Top with chiffonade basil and sprinkle with pepper
  6. Drizzle with the last T. of olive oil
  7. Serve with a baguette of french bread, cut on the diagonal and lightly toasted
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