In the summer, we find ourselves looking for every possible excuse to do two things: 1) incorporate farm fresh peaches into any & every recipe, and 2) use the tomatoes from our container garden. With this recipe — you guessed it — we can do both!
This Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette is a show stopper and the perfect evergreen appetizer for an array of meals! We find this recipe is best enjoyed with a group of people and a un-fussy entree to follow. This way, you can dig into the super simple finger-food vibe of the crostini, and then keep the good times rolling with something satisfying and equally stress free.
And like we mentioned earlier, add this to your list for summer recipes because it’s at its best with farm fresh, local ingredients! That’s when the entire recipe really shines. Enjoy!
Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette
Ingredients
- 2/3 cup extra virgin olive oil
- 4 cups cherry tomatoes
- 6 cloves garlic, chopped
- 3 tablespoons fresh thyme
- red pepper flakes, to taste
- kosher salt and freshly ground black pepper
- 4 tablespoons champagne vinegar
Crostini
- 1 French baguette, sliced
- 12 ounces burrata cheese, at room temperature *if you can get burrata from Italy this will be on another level of good
- 4 peaches, sliced *Red Haven from Ohio in season are amazing!
- fresh basil, torn
Instructions
To Make Vinaigrette
- Heat a large skillet over medium heat. Add the olive oil, tomatoes, garlic, thyme, and a good pinch of red pepper flakes, salt, and pepper. Cook until the tomatoes begin to burst, about 10 minutes. Remove from the heat and let cool slightly, then stir in the vinegar.
For The Crostini
- Preheat oven to 400℉.
- Place the bread on a baking sheet and drizzle olive oil on both sides of each slice. season with salt. Place in the oven and bake for 2-3 minutes per side until golden.
- Arrange baguette slices on a serving platter. Break the burrata over the bread. Top with a layer of peaches, then spoon over the tomato vinaigrette. Top with fresh basil. This can be served warm or at room temperature.
