Peaches with Burrata on Toast
Creamy, delicious Burrata cheese with a savory, warm peach sauce over the top. Serve with warm buttered toast. www.mostdeliciouslife.com
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.