Burrata & Peaches: two things I can’t get enough of. This summer, the beau and I have been living on a diet of peaches and tomatoes. (A bit of an exaggeration, but they do currently qualify for our core food groups.)
Sadly, I haven’t found many ripe peaches here in Virginia like I’m accustomed to back home. Which is why on a recent trip to Blackberry Farm in Tennessee, I brought home a box full of peaches. Like everything Blackberry Farm provides, they were impeccable. Perfectly ripe, super sweet, melt-in-your-mouth kind of peaches. We ate most of them in their natural state. A few ended up on the grill with some olive oil and sea salt. And this particular peach ended up on crostini with some burrata.
As is the case with most of my recipes, this appetizer came about by way of what I had sitting around in my kitchen. Earlier in the week, I made croutons for a chickpea BLT salad (coming soon!), so I had roughly half of a french bread loaf I needed to use. I also had another round or two of burrata which I certainly wasn’t going to waste. And I had friends coming over for drinks in an hour. Put it all together, and these tasty bites were born.
This appetizer couldn’t be easier to throw together, and it was a winner with my happy hour guests! You could prep ahead by toasting the crostini and slicing the peaches earlier in the day. If you have another fruit on hand, try subbing it for the peaches. Berries, plums, apricots, or figs would all work well here.
Even though peach season is coming to a close (please don’t go!!), we have to take this peachy opportunity (lol) to mention our very favorite peach farm in Georgia. Dickey Farms, in Musella, Georgia, grows some of the best peaches I’ve ever tasted. Mary Parker and Sara Ann grew up on Dickey peaches, and all four of us here at Fridge to Fork had the pleasure of getting to know the founder’s great-granddaughter at UGA. Their family has been growing peaches for over 120 years!! No wonder their product is so delicious. If you’re in the Atlanta area, you should put this farm on your list and make a trip there for peach ice cream. If you’re not, you should bookmark their page so you can order a box of their peaches next spring. This fall, you can stop in for fresh butter pecan ice cream, pecans, and pumpkins. I’ll be making a pit stop for butter pecan ice cream next month. If only they could ship me peaches to Virginia year round! I’d be one happy transplant.
I hope this quick and easy crostini will spark some ideas for your next cocktail hour. If you like this recipe, be sure to share your thoughts (and photos!) with us on instagram @fridgetofork. We’d love to see what you create!
Crostini with Burrata + Peaches
- 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!
