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Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette

Adapted from Tieghan Gerard
Print Recipe
Course Appetizers
Servings 8

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.