Cooking Instructions
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Step 1
Chop or slice
Peaches (2)
and
Heirloom Tomatoes (455 g)
to your preferred sizes and place in a medium bowl with the
Fresh Basil (7 g)
,
Fresh Oregano (3 g)
,
Elephant Garlic (9 g)
,
Extra-Virgin Olive Oil (30 mL)
,
Balsamic Glaze (25 g)
, and
Salt (6 g)
. Toss. Set aside and leave to macerate for about 10 minutes.
Step 2
Heat panini grill to manufacturer's suggestion. I set mine to about 300 degrees F (150 degrees C). Mix
Butter (120 g)
with the
Elephant Garlic (9 g)
and
Salt (1 pinch)
. Slice the
Sourdough Baguette (1)
into small pieces, and spread each side with garlic butter. Grill slices on the panini grill until they have markings but are still soft on the inside.
Step 3
Shred one of the
Burrata Cheese (4)
each on 4 separate plates and add the crostini, tomato/peach mixture, and a drizzling of the sauce from the bottom of the bowl.
