Grilled Peach Burrata Basil Crostini with a layer of prosciutto and topped with fresh blackberries is the epitome of sweet, salty summer comfort food.
Even when you thought a fresh Jersey peach couldn’t get any sweeter, coat it with olive oil and stick it on the grill. The recipe really only needs two peaches but I grilled a third for one to snack on while building the crostini. You know, two slices for the crostini, one for me, another slice for the crostini, one for me… you get the idea. Use slightly unripe, firm peaches so they don’t turn to mush on the grill. Slice them in half vertically and cut around the pit with a sharp knife or edge of a spoon, similar to how you would cut and pit an avocado. Brush the cut side of the peaches with olive oil, sprinkle with kosher salt and ground pepper, and you’re that much closer to gastronomical nirvana.
You’re looking for those nice char marks and the peaches to soften. Just 3-4 per side does the trick.
For your base, brush the sliced ciabatta with olive oil and dust with salt and pepper. They only need to grill a minute or two on each side to get toasty on the outside and stay tender inside.
Once the bread is off the grill, assemble these super tasty crostinis beginning with a good layer of burrata, a semi-soft Italian cheese similar to fresh mozzarella but is more of a pouch with a smooth, creamy center. Give each slice schmeared with burrata a turn from the peppermill. Next, place on a couple basil leaves and drape over a few pieces of feathery prosciutto.
Top the prosciutto with two or three slices of peaches, add a blackberry, drizzle with honey, and watch them disappear. Enjoy!
- 12 ½- inch slices ciabatta bread, sliced on diagonal
- ¼ cup extra virgin olive oil
- Kosher salt and fresh ground pepper
- 2-3 slightly unripe firm peaches, halved and pitted
- 2 4- ounce balls burrata cheese
- 24 or more basil leaves
- 4 thin slices prosciutto, torn into strips (optional)
- 12 blackberries
- 2 teaspoons honey
Preheat grill on medium. Brush both sides of bread slices and cut side of peach halves with olive oil. Sprinkle kosher salt and pepper on both sides of bread and cut side of peaches. Place peaches cut side down directly on grill grates. Grill peaches, covered, 3-4 minutes on each side until slightly charred and softened. Transfer peaches to plate to cool. Grill bread 1-2 minutes on each side until toasted and grate marks begin to show.
When peaches are cool enough to handle, cut each half into 6 slices. Spread about 1 tablespoon burrata on each bread slice. Top with a couple turns of freshly ground pepper. Place two basil leaves on top of burrata. Drape a few prosciutto pieces over basil. Top with 2 peach slices and a blackberry. Drizzle assembled crostini with honey and serve.
*Recipe adapted from Bon Appétit, June 2011