Burrata & Grilled Peach Crostini.
Creamy, fruity and a little bit salty, this is a perfect little snack with a glass of wine. Pair with something fruity & fresh, like this Heinrich ‘Naked Orange’ wine.
Makes 10 pieces
Ingredients.
1 small baguette
Olive/veg oil
Salt
2 ripe peaches, yellow or white
1 burrata
4 slices of prosciutto
A few tbsp of honey, a floral, runny honey works best
4-5 sprigs of fresh thyme
Equipment.
sharp knife & chopping board
large oven tray with grill rack
griddle pan or BBQ
food processor
kitchen paper
Method.
Preheat the oven to 200c (fan)
Lay the prosciutto in a single layer on a grill rack and bake in the centre of the oven for 10 minutes, flipping halfway, until crisp but not burnt. Transfer to kitchen paper to cool.
Slice the peaches around the stone into 1cm wedges. Lay them on kitchen paper to absorb any extra moisture — you’ll need 10 slices in total.
Cut the baguette into thin rounds (no more than 1cm thick). Arrange on a grill rack, brush or spray lightly with oil on both sides, and season with a little salt. Bake for 10 minutes, flipping halfway, until golden and crisp.
Meanwhile, heat a dry griddle pan (or BBQ) until smoking hot. Lightly brush the peach slices with oil, then grill for a few minutes on each side until well charred but still holding their shape. (A hot pan is key here — it gives you colour without turning the fruit mushy.)
Blitz the cooled prosciutto in a food processor until you have fine crumbs.
To assemble, break open the burrata and spoon a little onto each crostini. Top with a peach slice, drizzle with honey, scatter over the prosciutto crumbs, and finish with fresh thyme leaves. Enjoy!
