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.

INGREDIENTS

• 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

• arugula

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!