The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Summer is stone fruit season and there’s nothing quite like the sight, smell and taste of a fresh peach straight off the grill!
Their flavor and texture is extremely sweet and refreshing thanks to the natural sugars that caramelize over the open flame.
While I often opt to serve grilled peaches with ice cream for dessert, I found that they are equally delicious on a piece of artisan Italian bread with creamy burrata cheese and a drizzle of fig balsamic glaze.
The layering of flavors is truly effortless, but the end result is an elegant appetizer that will impress any guests you serve this summer!
- Cook time:
- Prep time:
- Heinen's artisan Italian bread, thin sliced and toasted
- Burrata cheese
- Heinen's fig glaze with balsamic vinegar of Modena
- Red pepper jelly spread
- 4-5 peaches, cut to 1/4-inch slices
- Honey, for drizzling
- Mint leaves, for topping
- Spray vegetable oil onto the grates of an outdoor grill or indoor grill pan. Set to medium-high heat and grill the sliced peaches for 4-5 minutes per side.
- Once grill marks form and the peaches are grilled to your liking, remove them from the grill and set them aside on a plate to cool.
- Toast the slices of Italian bread.
- Gently slice the burrata cheese with a sharp knife. The cottage cheese-like inside will spill out. This is what will be used in this recipe.
- Spread the burrata onto the Italian bread slices, being careful not to add too much as the bread will become soggy.
- Drizzle on the fig glaze followed by a couple spoonfuls of pepper jelly.
- Add 2-3 grilled peach slices and finish with honey and chopped mint.