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RECIPE
13 INGREDIENTS3 STEPS20MIN

Peach Caprese Crostini Salad with Burrata

4.5
4 Ratings
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Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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This is the very best of what late summer has to offer. When you’re in a situation where you just NEED garlic breath, this Peach Caprese Crostini Salad with Burrrata is the answer.

20MIN

Total Time
Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Salad
2 1/2 cups
1/3 cup
Fresh Basil , chopped
2 Tbsp
Fresh Oregano , chopped
1 Tbsp
Elephant Garlic , minced
2 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Balsamic Glaze
1 tsp
Base
1
Sourdough Baguette
1/2 cup
Butter , room temperature
1 Tbsp
Elephant Garlic , chopped
1 pinch
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Nutrition Per Serving
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CALORIES
915
FAT
57.5 g
PROTEIN
30.9 g
CARBS
80.9 g

Directions

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Step 1
Chop or slice Peach (2) and Heirloom Tomato (1 pound) to your preferred sizes and place in a medium bowl with the Fresh Basil (1/3 cup), Fresh Oregano (2 tablespoon), Elephant Garlic (3 teaspoon), Extra-Virgin Olive Oil (2 tablespoon), Balsamic Glaze (1 tablespoon), and Salt (1 teaspoon). 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 (1/2 cup) with the Elephant Garlic (1 tablespoon) 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.

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Nutrition Per Serving
Calories
915
% Daily Value*
Fat
57.5 g
74%
Saturated Fat
30.4 g
152%
Trans Fat
0.0 g
--
Cholesterol
135.5 mg
45%
Carbohydrates
80.9 g
29%
Fiber
3.0 g
11%
Sugars
13.1 g
--
Protein
30.9 g
62%
Sodium
1572.1 mg
68%
Vitamin D
--
--
Calcium
582.9 mg
45%
Iron
4.9 mg
27%
Potassium
396.2 mg
8%
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