Name: Burrata Bruschetta with Peaches and Tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 tablespoon balsamic vinegar; 2 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 1 teaspoon honey; ½ teaspoon kosher salt; 10 twists of fresh ground black pepper; 1 tablespoon fresh basil leaves, chopped; Pinch of crushed red pepper flakes (optional); 1 loaf Italian or French bread, sliced about ½-inch thick (8-12 thin slices); 2 tablespoons extra-virgin olive oil (for brushing); 8 oz burrata cheese; Fresh ground black pepper (for seasoning); Flaky sea salt (for seasoning); 1½ cups peaches (2-3 medium-sized), diced; 1½ cups cherry or grape tomatoes (about 10 oz), halved or quartered; 2 tablespoons fresh basil leaves, chopped; Balsamic glaze (for drizzling)

Description

Burrata Bruschetta with Peaches and Tomatoes is a delightful summer appetizer that brings together the sweetness of ripe peaches, the juiciness of tomatoes, and the creamy texture of burrata. This dish, topped with a fresh basil-infused vinaigrette and a drizzle of balsamic glaze, provides a harmonious blend of flavors and colors perfect for any occasion.

Ingredients

Scale

For the Vinaigrette:
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 teaspoon honey
½ teaspoon kosher salt
10 twists of fresh ground black pepper
1 tablespoon fresh basil leaves, chopped
Pinch of crushed red pepper flakes (optional)
For the Bruschetta:
1 loaf Italian or French bread, sliced about ½-inch thick (8–12 thin slices)
2 tablespoons extra-virgin olive oil (for brushing)
8 oz burrata cheese
Fresh ground black pepper (for seasoning)
Flaky sea salt (for seasoning)
1½ cups peaches (2–3 medium-sized), diced
1½ cups cherry or grape tomatoes (about 10 oz), halved or quartered
2 tablespoons fresh basil leaves, chopped
Balsamic glaze (for drizzling)

Instructions

In a small mason jar or container with a tight-fitting lid, combine all vinaigrette ingredients. Shake vigorously until well combined.
In a medium bowl, add diced peaches and tomatoes. Pour vinaigrette over and toss thoroughly to coat. Set aside to marinate while preparing the toasted bread.
Preheat the oven to 400°F (200°C). Arrange bread slices in a single layer on a rimmed baking sheet. Brush tops with olive oil and bake for 8-10 minutes, or until crisp and golden brown.
Once the bread slices have cooled, start assembling the bruschetta. Tear small pieces from the burrata cheese and place them on each slice of bread. Season with flaky sea salt and fresh ground black pepper.
Spoon the peach and tomato mixture on top of the burrata. Arrange the bruschetta on a serving platter or board.
Sprinkle with fresh chopped basil and drizzle with balsamic glaze for a finishing touch.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutrition

Calories: 180