Caprese Crostini with Peaches
Here's the perfect dish to celebrate the 4th of July, Bastille Day or Summer--an heirloom tomato, grilled peach and burrata crostini with Franco's balsamic on a bed of home-grown arugula.
I think this is one of the prettiest appetizers you can make and according to my co-workers, the best one I've ever shared in the office. (That made me feel good!) Not to mention, it's really simple to make.
1-2 large heirloom tomatoes
2-3 tree-ripened peaches
2-3 slices La Brea bakery roasted garlic loaf
Di Stefano Burrata Alla Panna--I found it at Whole Foods
olive oil, for brushing
Franco's balsamic--or a really good authentic Italian brand
Lightly brush the bread and peaches with a little olive oil.
Place on a hot grill and cook until the bread is lightly toasted on both sides and...
…the peaches are caramelized.
Now for the easy part--assembly. Just scatter a few arugula leaves on a large platter. Arrange the tomato slices, peaches and burrata. Wedge in the crostini, drizzle with balsamic and top with fresh ground pepper.
To serve, spread a little burrata on the bread, top with the tomato and the peach and garnish with the arugula. One bite and I promise you'll never want summer to end!