Peach, prosciutto burrata sourdough crostini with burst cherry tomatoes
Bursting with flavour, this is the perfect way to kick off your summer lunch.
HANDS-ON TIME: 10 min | TOTAL TIME: 20 min | SERVES: 4-6 as a snack
INGREDIENTS
Tomato vinaigrette
- ⅓ cup olive oil
- 250 g cherry tomatoes
- ½ small red onion
- 2 garlic cloves, thinly sliced
- salt and pepper, to season
- ¼ cup red-wine vinegar
- 2 tbsp chives
Crostini
- sourdough loaf, cut into 1.5 cm slices and toasted
- 250-500 g burrata cheese
- 2 peaches cut into thin wedges
- 140 g prosciutto slices
- fresh basil leaves
METHOD
Tomato vinaigrette
Heat olive oil in frying pan over medium heat, until smoking.
Once smoking, add tomatoes, onion, garlic, salt and pepper.
Cook until the tomatoes just begin to burst, about 5-10 minutes.
Remove from the heat and let cool slightly.
Stir in vinegar and chives.
Crostini
Preheat your grill to high heat or preheat your oven grill.
Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice; season with salt.
Place the bread on the grill and grill both sides for about 2-3 minutes per side or until lightly toasted.
Remove bread from the grill.
Break the burrata over the bread.
Top with a layer of prosciutto, peaches, then spoon over the tomato vinaigrette.
Top with fresh basil.
Peach, prosciutto burrata sourdough crostini with burst cherry tomatoes
Ingredients
- Tomato vinaigrette
- ⅓ cup olive oil
- 250 g cherry tomatoes
- ½ small red onion
- 2 garlic cloves, thinly sliced
- salt and pepper, to season
- ¼ cup red-wine vinegar
- 2 tbsp chives
- Crostini
- sourdough loaf, cut into 1.5 cm slices and toasted
- 250-500 g burrata cheese
- 2 peaches cut into thin wedges
- 140 g prosciutto slices
- fresh basil leaves
Instructions
Tomato vinaigrette
Heat olive oil in frying pan over medium heat, until smoking.
Once smoking, add tomatoes, onion, garlic, salt and pepper.
Cook until the tomatoes just begin to burst, about 5-10 minutes.
Remove from the heat and let cool slightly.
Stir in vinegar and chives.
Crostini
Preheat your grill to high heat or preheat your oven grill.
Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice; season with salt.
Place the bread on the grill and grill both sides for about 2-3 minutes per side or until lightly toasted.
Remove bread from the grill.
Break the burrata over the bread.
Top with a layer of prosciutto, peaches, then spoon over the tomato vinaigrette.
Top with fresh basil.
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ALSO SEE: How to make a sourdough starter at home – the ultimate guide
How to make a sourdough starter at home – the ultimate guide
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.