Juicy sweet peach, creamy burrata, salty prosciutto and acidic aged balsamic make for the perfect end of summer treat!
Total Time:15 minutes
1/2 loaf bread (such as pain paillasse, ciabatta or sourdough)
3 ripe peaches
1 container burrata (2 4-ounce pieces)
6 slices prosciutto di parma
aged balsamic vinegar or balsamic glaze
In a 350°F oven or toaster oven, bake toast pieces until slightly browned and crunchy on the crust. The inside of the bread should still be soft, but sturdy enough to hold the weight of ingredients without flopping over.
In the meantime, wash peaches and slice in half around the pits. Remove pits and slice in 1/4″ thick slices.
Cover toast pieces with peach slices and prosciutto.
Remove burrata from it’s container and lightly pat dry. On a separate plate break apart at the center, using your hands to somewhat, evenly tear and lay pieces of the creamy cheese over the toasts.
Drizzle with balsamic and serve.
Optional: return to the oven for 2 to 3 minutes to warm the burrata and peaches.