Grilled Peach Toast with Prosciutto and 3 B’s (Burrata/Balsamic/Basil) 

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!


  • 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 


  1. 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. 
  2. Cut peaches into quarters and then each quarter into three slices. 24 slices total.  
  3. 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.  
  4. Roll prosciutto slices into loose flower-shaped rolls, set aside on a plate. 
  5. Slice burrata cheese open, dividing more solid part of the cheese into four equal parts. Reserve inner runny part separate from more solid cheese. 
  6. 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.