One last peach recipe before the end of September. We love this mix of sweet and savory that is a perfect appetizer, brunch, breakfast or lunch! Yesterday I had 23 people over for our first Autumn Porch Supper of the season. Peaches & Burrata on toast was the PERFECT starter! Everyone, even the kids, LOVED it!
These peaches are great when peaches are in season, but we love it all year long! If the peaches you find are not ripe and ready, store them in a warm place, checking them daily, till they are ready to use.
This recipe could be considered Antipasto as well. I think of it as a spin on olive oil with balsamic vinegar and bread.
Start by slicing the peaches in half, and peeling and pitting them. Next, heat a large skillet, then add 3-4 Tablespoons of olive oil. Place the peaches in the hot oil, flat side down. Cook and sear for 4-5 minutes on all sides. Some black is good! It adds more flavor and texture to the cooked peaches. Turn off the heat and remove the peaches to a cutting board to cut up.
You may buy roasted bell peppers, or prep some yourself. For this recipe you will want some chopped or minced roasted bell peppers.
After the peaches are cut up, add them back into the skillet. Add 3-4 more Tablespoons of olive oil.
Add the chopped fresh basil and roasted red bell pepper. Stir over medium-high heat till all is hot.
While the peaches are heating through, prep the toast and burrata. Butter slices of your bread of choice. Warm in a 350-degree oven for 5 minutes, then broil for 4-5 minutes. Watch carefully so they do not burn.
Prep the burrata by pressing your thumbs into the center. Split the ball open and gently spread. One ball of burrata is enough for 1-2 servings. Only prep as much as will be eaten in one sitting. Once it is all assembled it will not keep for later.
Spread hot peaches over the cold cheese, then drizzle balsamic glaze or reduction over the top.
Serve immediately with hot toast on the side.
You may prep as much or as little as needed. A small plate for one or a large platter for a party.
Similar recipes you will LOVE –
Print Recipe
Peaches with Burrata on Toast
Ingredients
- 6 peaches
- 6-8 Tbsp olive oil, separated
- ¼ cup roasted red bell pepper, minced
- 1 tsp fresh basil, minced
- Burrata cheese
- 1 Tbsp balsamic vinegar glaze
- sourdough, ciabatta or baguette – good bread
Instructions
- Slice the peaches in half, pit and peel them. If the pits are hard to remove, you may quarter them as needed to get the pits out.
- Heat a large skillet over medium-high heat. Add 3-4 Tbps of olive oil to the skillet. Place the peaches flat side down. Cook for 4-5 minutes, then turn, doing the same on all sides. It is good to see seared marks, even some black.
- Turn the heat off. Remove the peaches from the skillet to a cutting board. Slice into strips, then cross-cut to make small chunks. Return the cut-up peaches back into the skillet.
- Turn the heat back on to medium-high. Drizzle on 3-4 more Tablespoons of olive oil. Add the fresh basil and roasted red bell pepper. Stir together and leave on the heat till all heated through.
- When ready to serve, butter your sliced bread of choice and warm in the oven at 350° then broil, watching carefully, about 3-4 minutes. While the bread is toasting, prep the burrata by pressing your thumbs into the center of the ball to split and gently spread it open. Place it on a platter or shallow bowl.
- One Burrata ball is enough for 1-2 people if you are just serving yourself. Toast 3-4 slices of bread, and keep the extra peaches in an airtight container for up to a week. Reheat in the microwave or skillet when you are ready to serve it later.
- Serve up with cold, spread Burrata with hot or warm peaches over the top with hot buttered toast on the side. Drizzle the Balsamic Vinegar Glaze or a reduction over the top.Only prepare as much you will need at the time. Once the peaches are on the cheese and the toast is toasted, it will not keep as well for leftovers.