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Gracious Cooking

Peaches and Burrata with Balsamic Glaze, Honey, Prosciutto, and Basil

Fresh peaches with creamy burrata and prosciutto is a knockout summer appetizer everyone will love.
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Prep Time 30 minutes
Total Time 30 minutes
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 4 or 5 large, ripe peaches
  • 1 ball burrata cheese You could substitute sliced, fresh mozzarella.
  • 6-8 thin slices of prosciutto
  • 3-4 teaspoons balsamic glaze see note
  • 1-2 teaspoons honey
  • 2-3 leaves fresh basil, thinly sliced (chiffonade)
  • 1 baguette
  • 2-3 Tablespoons olive oil
  • flaky salt

Method
 

For the Crostini
  1. Arrange an oven rack so that it is in the highest position in your oven.
  2. Preheat your broiler to 500 degrees Fahrenheit.
  3. Slice the baguette into ½ inch slices.
  4. Arrange the slices of baguette on a baking sheet. Brush with olive oil and put under the broiler for 2 to 3 minutes, until they start to toast. Watch them closely so they don't burn. Remove from oven and set aside.
For Everything Else
  1. Peel and slice peaches into fairly thin slices.
  2. Cut those peach slices in half to make it easier for them to fit on your crostini.
  3. Set the burrata in the center of a platter.
  4. Tear the prosciutto into bite-sized pieces, and arrange with the peaches on a platter. Sprinkle with basil.
  5. Just before service, drizzle everything with balsamic glaze, and honey.
  6. Serve with crostini.

Notes

You can purchase balsamic glaze, or make your own by simmering 1 cup of balsamic vinegar for about 20 minutes, or until it reaches your desired thickness. Just be careful not to crank up the heat too high, or your glaze could burn. Not that I did that or anything...