Every weekend at the farmer’s market, I can’t resist buying a pound or two of peaches. Especially from the farm that sells peaches from Georgia – they are the juiciest and sweetest!
I’m always looking for recipes and ways to use my peaches because I seem to hoard them and end up with so many in my fruit basket and fridge. I loooooove the peach and burrata combo and figured, why not top the two on grilled bread and add some salty, crispy prosciutto and basil to the mix.
I went a step further and grilled my peaches with some olive oil and honey. This softens them up a bit and gives the peach a nice charred flavor. If you have yet to grill peaches, I’d highly recommend you do so this summer. They are great in salads, with ice cream or just by themselves!
There is a lot going on in each of these little bites, but the different elements marry together and create the perfect bite of summer. I am obsessed and they are so pretty. They would be perfect for your next summer gathering! Just finish each of them off with a tiny drizzle of honey for extra sweetness and a glimmer of gold.
If you end up making these beautiful crositini, don’t forget to tag #marinamakeseats!
Peach, Burrata & Crispy Prosciutto Crostini
Makes 18 crostini
- 6 slices of prosciutto
- 1/2 tablespoon of unsalted butter
- 18 thin slices of french baguette
- 1 very large and ripe peach
- 1 teaspoon of olive oil
- 1 tablespoons of honey, plus more for serving
- 16 oz of burrata cheese
- 2 tablespoons of fresh basil
Heat a medium pan over medium-high heat. Add the butter and once the butter is melted, lay the prosciutto slices flat (working in batches if you need to). Fry the prosciutto on each side for two to three minutes until it crisps up. Set aside
Heat your grill to medium-high heat and after about five minutes, add the slices of baguette. Pay close attention to them as they grill and only grill for about a minute or less, or until charred to your liking. When done, set aside.
Next, halve the peach and take out the pit. Brush the flesh side of the peach with olive oil and honey. Place on the grill and cook for two to three minutes, or until char marks form and the peach softens. Let the peaches cool, slice them and cut them in half creating at least 18 pieces for the crostini.
To assemble the crostini, add a heaping tablespoon of burrata to each slice of bread, top it with a slice of peach, a sprinkle of prosciutto and fresh basil. Drizzle the crostini with honey and serve immediately.