Raise a toast to summer and wow your taste buds with this magnificent creation that hits all the right flavor notes.
This is a great appetizer, or a light meal all by itself. Great with all kinds of bubbly, summery drinks, from prosecco and rosé to beer and booch. Cheers!
Ingredients
- 4 large slices artisanal bread (cut across the center of a round loaf)
- 2 peaches, white or yellow, ripe but still firm
- 8 slices prosciutto
- 2-3 balls burrata
- ¼ cup basil leaves, for garnish
- 1 cup balsamic vinegar
- 1 cup honey
- 2-3 Tbsp Olive oil
- Salt/Pepper
Directions
- Make balsamic reduction: Place small saucepan over medium-low heat and add 1 cup balsamic vinegar and 1 cup honey. Stir well. Bring to a low boil, then reduce heat to low and simmer while stirring occasionally until glaze is reduced by half and lightly coats the back of a spoon, about 10-12 minutes. Remove from heat, let cool. Store in a glass container.
- Cut peaches into quarters and then each quarter into three slices. 24 slices total.
- Drizzle olive oil over peach slices and both sides of sliced bread. Using a grill or grill pan, toast bread slices on both sides and then peach slices, until each have slight grill marks. Set like ingredients aside.
- Roll prosciutto slices into loose flower-shaped rolls, set aside on a plate.
- Slice burrata cheese open, dividing more solid part of the cheese into four equal parts. Reserve inner runny part separate from more solid cheese.
- With all ingredients lined up, start assembly. Gently spread ¼ of the more solid burrata on a slice of toasted bread. Drizzle with some of the burrata liquid.