First rub the bread slices with olive oil on both sides and roast them in the oven for a few minutes until the bread is a nice golden brown and a little crunchy. Then rub the garlic cloves on one side of the bread slices so you will have a little garlic taste but not to much.
While the bread is roasting there is time to grill the peaches. Get a nice big pan, a grilling pan is best but any iron pan will do. Heat the pan and when it’s hot put in the sliced peaches, make sure they have enough space to grill. When one side is lightly brown and comes off of the pan easily it’s time to turn them over. Have a little patience and wait until they developed a nice light brown crunchy layer, if you turn the to fast they will break and stick to your pan.
When the peaches are done it’s time to assemble the bruschetta’s. Cut open the burrata and spread some on each slice of bread on the side with the garlic. Top the cheese with one or two slices of peach., then put a slice of prosciutto crudo on top of each bruschetta. Finish it off with a drizzle of balsamic syrup and garnish with some fresh basil.
Ingredients
Directions
First rub the bread slices with olive oil on both sides and roast them in the oven for a few minutes until the bread is a nice golden brown and a little crunchy. Then rub the garlic cloves on one side of the bread slices so you will have a little garlic taste but not to much.
While the bread is roasting there is time to grill the peaches. Get a nice big pan, a grilling pan is best but any iron pan will do. Heat the pan and when it’s hot put in the sliced peaches, make sure they have enough space to grill. When one side is lightly brown and comes off of the pan easily it’s time to turn them over. Have a little patience and wait until they developed a nice light brown crunchy layer, if you turn the to fast they will break and stick to your pan.
When the peaches are done it’s time to assemble the bruschetta’s. Cut open the burrata and spread some on each slice of bread on the side with the garlic. Top the cheese with one or two slices of peach., then put a slice of prosciutto crudo on top of each bruschetta. Finish it off with a drizzle of balsamic syrup and garnish with some fresh basil.