Ingredients
Scale
- 1 large French baguette, sliced into 1/2-inch rounds
- 3 ripe but firm peaches, pitted and sliced into wedges
- 8 ounces fresh burrata cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze (or honey)
- 1/4 cup fresh basil leaves, chiffonade
- Flaky sea salt and freshly 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. Slice your peaches into thick wedges, ensuring they are firm enough to hold their shape on the grill grates.
- Place the baguette slices on the grill. Toast them for about 1 to 2 minutes per side until they are golden brown and have clear grill marks. Remove them from the heat and set them aside on a large serving platter.
- Place the peach wedges onto the grill. Cook them for about 2 minutes per side, or until they are slightly softened and charred. The goal is to caramelize the surface without making the fruit too mushy. Remove them carefully with tongs.
- Carefully break open the burrata cheese balls. Use a small spoon to spread a generous dollop of the creamy cheese onto each toasted baguette slice. Season the cheese lightly with a pinch of black pepper.
- Top each cheese-covered crostini with one or two grilled peach wedges. Drizzle the balsamic glaze or honey over the top of the peaches. Finish by sprinkling fresh basil and a touch of flaky sea salt over the entire platter.
- Cook Time: 25 minutes
- Diet: Vegetarian