Summer Sun Peach And Prosciutto Crostini

This crostini captures the essence of summer with its perfect balance of sweet, salty, and creamy. Juicy, ripe peaches are paired with salty prosciutto and a dollop of fresh burrata, all drizzled with a tangy balsamic glaze. The combination of textures and bright flavors makes this the perfect appetizer for a warm evening.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
ripe peach, thinly sliced
oz fresh burrata cheese, torn into pieces
slices prosciutto, thinly sliced and torn
tablespoon balsamic glaze
Small handful of fresh basil leaves, thinly sliced (chiffonade)
Pinch of sea salt and black pepper

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
minutes, or until golden and crisp.
Remove the crostini from the oven and let cool slightly.
Top each piece of crostini with a small piece of torn burrata cheese.
Arrange a few slices of fresh peach and a piece of torn prosciutto on top of the burrata.
Drizzle the crostini with balsamic glaze, sprinkle with fresh basil, and finish with a pinch of sea salt and black pepper. Serve immediately.

Chef's Tip & Pairing

For an elevated flavor, lightly grill the peach slices for 30 seconds per side before assembling the crostini; this caramelizes the sugars and adds a smoky depth. A crisp, dry Rosé or a light-bodied Pinot Grigio would pair beautifully with the sweet fruit and salty meat.

From the Tini Crostini Collection