Ingredients
Scale
- 4 thick slices of sourdough or rustic Italian bread
- 2 ripe peaches, pitted and thinly sliced
- 8 ounces fresh burrata cheese (usually 2 balls)
- 4 slices of thinly sliced prosciutto
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves, torn or chiffonade
- Sea salt and freshly cracked black pepper to taste
Instructions
- Brush both sides of the sourdough slices with extra virgin olive oil. Place them in a large skillet over medium-high heat or under a broiler for 2 to 3 minutes per side until they are golden brown and crisp.
- Carefully break open the burrata balls into a small bowl or directly onto the toast. Use a spoon to spread the creamy center and the mozzarella outer shell evenly across each slice of warm bread.
- Gently fold one slice of prosciutto onto each piece of toast over the cheese. Arrange the fresh peach slices on top of the prosciutto, overlapping them slightly for a beautiful presentation.
- Sprinkle a pinch of sea salt and cracked black pepper over the peaches. Scatter the fresh basil leaves across the toast and finish with a generous drizzle of balsamic glaze.
- Cook Time: 15 minutes