While we could be sad that summer is on it’s last month, we’re not, why? IT’S PEACH SEASON. Soft, fuzzy fruit, so fragrant you can smell it’s sweet flavors through the skin. The no manners required, peach juice running down your chin, juicy interior just a bite away. A perfectly ripe peach is serious nature candy. Well, guess what you guys?
Now we can have candy for breakfast and mom can’t even be made about it. Everyone is winning.
Add in toast, burrata and some salty prosciutto and you are good to go. No really. It’s breakfast, brunch, an appetizer, dessert, a snack! This dish is so ridiculously easy to put together, it’s totally ok to eat it whenever possible because we might as well be getting these yummy peaches while the gettin’ is good.
Peach & Burrata Toast
10 minutes and five ingredients and you can be out the door with a insta-worthy snack for your festivities. Or to eat on the couch in your pajamas….ahem…100% speaking from experience on that one. The sweet juicy peach, creamy burrata combined with the salty prosciutto and a quick bite of sweet acidic aged balsamic on a crunchy, warm toast is just everything I want for breakfast on a rainy day.
It’s also everything I want for hanging out with my besties, sipping on Lavender Peach Rosé Slushies, crushing Peach & Burrata Toast.
But waaaaittt….if you’re not a eat all cheeses like yours truly and wondering what the heck burrata is let’s talk about it. Maybe you didn’t even know burrata is cheese, it’s all good. This is a safe space.
Burrata is fresh mozzarella’s 1st cousin. They take piece of fresh mozzarella and they soak them in cream and then stuff them into more fresh mozzarella and tie them up in a perfect package of cheese bliss.
This. I want this kind of present for Christmas.
Modifications 100% acceptable
Vegetarian? Leave out the prosciutto. Can’t find burrata? Try using regular fresh mozzarella. Can’t justify buying balsamic vinegar that costs more than $15? Opt for the more affordable ‘balsamic glaze’ option at the store.
Absorb and adapt. That’s truly the way any recipe is made in this kitchen anyways, and I like to think of us as kitchen besties.
Made as is though, ohhhh boy, you should probably sit down because there’s a whole lot of goodness happening on a piece of toast.
Let’s talk about toast
Bread is pretty important when making Peach & Burrata Toast, or just toast in general, it turns out…and as much as I’m a lover of ‘use what’s in your pantry and pretend you’re on an episode of Chopped Kitchen,’ your bread selection slightly matters here.
You’ll want something sturdy enough to hold the weight of the peach and burrata, but soft enough to still to bring delicate balance to the party. I love this Pain Paillasse recipe from Foodal. PLUS it comes with lots of step by step photos, which is always key when learning a new baking recipe. If baking bread is definitely not on your to-do list try picking up Ciabatta or even Sourdough at the store.
I used sourdough here because A. it’s what I always have in my freezer so I can make grilled cheese to have with my Tomato Soup. And B. I have a 2-year old so quick trips to the grocery store don’t exist in the world were I live now.
Making your Peach & Burrata Toast
If it’s perfectly peach season, that probably means it’s hot out too. Which means turning on the oven is ????. If you’re able to pick up a heavy duty toaster oven, DO IT. I use mine every day. It typically makes lousy toast, lol, but it’s SO perfect for baking and heating without throwing heat into the apartment. Plus it has a convection option that is all sorts of good!
Using the oven or a toaster oven, crunch up the bread just a touch by baking at 350°F for 5-7 minutes. Layer with slices of peach, top with pieces of prosciutto and creamy, gooey burrata and drizzle with that balsamic. Oh hey, look at you. You’re done!
For an added bonus, we recommend tossing these bad Larry’s of tasty back in the toaster oven for 2-3 minutes to get the burrata a little warm and melty, but that’s totally optional. If traveling, you could always do that when you arrive or just serve as is for convenience.
Happy peaching my friends ????Print
Juicy sweet peach, creamy burrata, salty prosciutto and acidic aged balsamic make for the perfect end of summer treat!
- 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.