Toasted bread topped with grilled juicy peaches, prosciutto, creamy burrata, and basil! This recipe also has 4 different sauces you can drizzle over top: basil oil, a reduced balsamic glaze, honey, and pesto! —olivesandlamb
For the Crostini
Peaches (I was able to get about 10 slices from each peach)
4 + 1 1/2 tablespoons
Extra Virgin Olive Oil (separated)
3/4 + 1/2 teaspoons
Kosher Salt (separated)
Neutral Oil (I.e: Vegetable Oil to coat the grill)
loaf Artisan Tuscan Loaf (I was able to get 12 slices)
Basil (I like to use the smaller leaves that are attached to the buds for garnishing)
Basil (For Basil Oil)
Extra Virgin Olive Oil (For Basil Oil)
Kosher Salt (For Basil Oil)
Balsamic Vinegar (For Balsamic Reduction)
Honey (For Honey Drizzle)
In This Recipe
For the Crostini
Preheat your oven to 400ºF and your grill.
Slice the peaches into segments or wedges and toss with the 1 1/2 tbsp of olive oil and the 1/2 tsp of kosher salt. Once your grill has heated, place the peaches onto the grill. Leave the peach slices on the grill until they have developed grill marks on both sides (about 2 minutes per side). Remove the peach slices from the grill and set aside.
Slice the bread on a bias 1/2 an inch thick. Spread the slices in one layer onto a sheet pan. Drizzle the remaining 4 tbsp of olive oil onto both sides of the bread slices along with the remaining 3/4 tsp of kosher salt. Once your oven has preheated, place the sheet pan into the oven for 5 minutes until the bread has toasted. You want the bread to have a crusty toasted exterior (it may not necessarily develop a golden brown color), and if you lightly push down on the center of the crostini it should still have a little give in the interior. Remove the crostini from the oven when ready and set aside to cool.
To assemble the crostini, divide the burrata among the crostini, spreading it over the surface of the toasts. Layer 2-3 (depending on the size of your crostini's surface) grilled peach slices on top of the burrata. Take a slice of prosciutto and tear it into large pieces (I was able to divide 1 slice of prosciutto between 2 crostini). Arrange the prosciutto around the peach slices. Garnish the crostini with the smaller basil leaves on top. Lastly, lightly drizzle your choice of sauce atop the crostini and enjoy!
For The Basil Oil:
Bring a pot of water to boil. Fill a bowl with ice and water and set aside. Once the water has boiled, add in your basil leaves for 15 seconds. Remove the basil from the boiling water and place it into the bowl of ice water.
Once the basil has chilled, remove it from the ice water and squeeze out the excess water. Place the basil into a blender or a small bullet blender. Add in the olive oil and kosher salt and blend until the basil has been finely pureed.
Allow the mixture to sit for 10 minutes. With a bowl underneath, pour the basil oil into a fine mesh sieve lined with cheese cloth or a paper towel. Use a rubber spatula to press the mixture through the liner and sieve. When most of the oil has been pressed out, take the cheese cloth or paper towel out of the sieve. Bundle the cloth together and then squeeze out any of leftover oil.
For the Reduced Balsamic Glaze:
Place the balsamic vinegar into a small sauce pot. Bring the vinegar to a boil over medium-high heat.
Once the vinegar had boiled, reduce the heat to low so that the vinegar is simmering or lightly bubbling.
Allow the vinegar to simmer for 15-20 minutes. Use a rubber spatula to gently stir the vinegar every 5 minutes. Pay close attention to the vinegar when it reaches the final minutes, as it can burn very quickly.
To know when the vinegar has reduced enough, dip a metal spoon into the vinegar. Blow on the spoon until the vinegar has cooled slightly. The vinegar should be tacky and viscous enough to coat the spoon. You should be able to run a finger through the vinegar and have it maintain its form. Transfer the vinegar into a bowl and set aside to cool.
*Link to where I got the basil iil recipe: https://www.finecooking.com/recipe/basil-oil