This is the Elevated Version of the Viral Summer Favorite, Grilled Peach and Burrata Toast
Why do basic when you can do better? Let’s elevate this popular summer recipe to a sizzling level. Here’s the new Peach and Burrata Toast, 2.0
You can’t go wrong with a few delicious basics such as ripe peaches, crusty bread and silky smooth burrata cheese. But you also can do no wrong when you add a little heat, salt and acid to it either. Here is my new and improved Grilled Peach and Burrata Toast with Basil and Balsamic Reduction.
When you cook food outside, it just somehow tastes better. In the summer, I try to do everything on the BBQ grill. I can’t explain why this is the best time of year to fire up the barbie, but it just hits different. Savagely, there’s not much I won’t give a quick flame to. All vegetables, meats and seafood are game for the grates, but also lettuces, (romaine is a favorite of mine on the grill), skewered berries, breads and biscuits, I haven’t tried cake yet, but summer is far from over!
I slathered some olive oil onto a thick slice of crusty ciabatta bread and tossed it onto the grill. I weighted it down with a cast iron skillet to ensure those golden-brown grill marks would take center stage for their big moment. I pitted those beautiful peaches and sliced them into thick slabs, like cauliflower steaks, but make it peaches. I hit them with some lemon juice and olive oil before throwing those on the hot grates and listened to them sizzle. As their sugars began to caramelize, a delightful sweet fragrance rose from the heat and made me smile. It’s summer, and this is definitely a seasonal moment.
Grilled Peach & Burrata Toast, with Basil and Balsamic Reduction
Ingredients
- 1 loaf of rustic bread. (I used Trader Joe’s take and bake demi baguette)
- olive oil
- 2-3 ripe peaches
- 1 ball of burrata cheese
- 4-5 leaves of fresh basil
- Balsamic glaze (I used Trader Joes brand)
- 1/2 lemon, juiced
- 1/2 tsp vanilla
- 1 Pinch of flake salt (I used Maldon)
Instructions
- Wash and pit your peaches. Slice into ½’ thick rounds and squeeze lemon juice over, add the vanilla and gently coat them well.
- Heat a grill top or BBQ to high.
- Slice the bread and drizzle with olive oil, then rub the lemon flesh over the bread lightly and sprinkle with a touch of sea salt.
- Once the grate is hot, lightly grill the peaches and bread just until you get some grill marks and they are warmed through. Remove and let cool ten minutes.
- Tear the burrata and alternate cheese, basil leaf, and peach down the length of the toast. Sprinkle with sea salt, and drizzle lightly with the balsamic glaze.
