Grilled Peach and Prosciutto Sourdough CrostiniCourse: BrunchDifficulty: Easy
When peaches are in season, this is one brunch that I can’t go without!
4 Slices Sourdough Bread
1 Peach (Sliced)
3 oz Prosciutto
1 Pinch Sea Salt
4 oz Burrata Cheese
1 Tablespoon Mike’s Hot Honey
1 Tablespoon Aged Balsamic Vinegar (I used 18 year)
8-12 Large Fresh Basil Leaves
1 Tablespoon Olive Oil (For brushing on the sourdough)
- Preheat grill to high heat.
- In a bowl, mix 4 oz of burrata cheese with a pinch of sea salt. Brush the sourdough with a thin layer of olive oil. Place the bread, oil side down and the peach slices on the grill. Cook 1-3 minutes per side (depending on your grill’s heat). Brush the top side of the bread with olive oil while the first side is cooking. Watch the toast and remove it when it is a nice golden brown. The peaches should be tender and caramelized when done.
- Spread a layer of burrata onto the toast. Next, layer 2-3 basil leaves then prosciutto and finally the grilled peaches. Drizzle Mike’s Hot Honey and aged Balsamic evenly over the toast. Enjoy!