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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!
Grilled Peach Tartines with Burrata and Mint
- Cook time:
- -10min
- Prep time:
- 10min
- Servings:
- 4-6
Ingredients
- 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
Instructions
- 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.
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