Peach And Burrata Bruschetta

In drooling over the thought about my winter-y Butternut Squash + Candied Walnut Bruschetta, I had to come around and make a summer-y one! For what would cocktail hour be without awesome bites?


PREP TIME: 5 minutes

COOK TIME: 7 minutes

TOTAL TIME: 12 minutes


2 Servings


Burrata (1 Oz)

Fresh Mint (5 Large Leaves, Chiffonade)

Fresh Basil (3 Large Leaves, Chiffonade)

Walnuts (5, Roughly Chopped)

Clover Honey

Unsalted Butter (1 Tbsp)

Ciabatta Loaf (2 Slices, Each 1/2 Inch Thick)

Extra Virgin Olive Oil (1 Tbsp)

Coarse Sea Salt

Peach (1, Cut Into Wedges)


Grill Pan

Baking Sheet

Cutting Board

Chef's Knife

Silicone Brush



1. TO MAKE YOUR TOAST.  preheat your oven to 400 degrees.

Put your ciabatta slices on your baking sheet.

Use lightly drizzle your olive oil over them and use your silicon brush to evenly and fully coat the top of your ciabatta.

Put in the oven and toast for 5 minutes—or till the tops are lightly toasted.


2. TO GRILL YOUR PEACHES. over high heat, melt your butter on your grill pan and then use your silicon brush to spread it evenly across the grooves.

Lay your peach wedges on your grill pan.

Let them cook for 1 minute—or till you have medium-to-dark grill lines across your peach. Then, use your tongs to flip all of you peach wedges and allow them to grill for another minute.

Use your tongs to transfer your peach slices to your plate to cool.


3. PUT IT ALL TOGETHER, AND WHAT HAVE YOU GOT. put your toasted ciabatta on the plate you intend to serve it off of.

Add on a thin slice of burrata.

Intertwine two grilled peach wedges and stack them on top.

Sprinkle on your chiffonade basil and mint.

Drizzle honey over your entire dish.

Sprinkle on your walnuts.

Pick one up and eat it! Yumminess!