- Total Time: 20m
- Yield: 15 crostini
Ingredients
- 1/2 loaf french baguette
- 2 ripe peaches
- 2 medium-sized burrata cheese rounds
- honey
- olive oil
- sea salt
- cracked black pepper
Instructions
To make the Crostini:
- Slice the french baguette into 3/4 inch thick rounds. Spritz the rounds lightly with olive oil on both sides. I use my refillable Misto for this.)
- Spread the rounds out in a single layer on a baking sheet. Sprinkle with sea salt. Bake 7-10 minutes, or until lightly toasted.
To Prep the Topping:
- While the rounds are baking, wash and dry the peaches. Remove the pit. Slice into thin wedges. Set aside.
- Once the bread has cooled, tear the burrata into pieces small enough to sit atop each crostini.
- To assemble: top each crostini with the burratta, 2-3 peach slices, and a generous drizzle of honey. Top with freshly cracked black pepper to your liking. Enjoy!
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