Peach Caprese Crostini Salad with Burrata

00:20:00

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.

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Ingredients
- Serves 4 +
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Salad
2 tablespoon chopped Fresh Oregano
3 teaspoon minced Elephant Garlic
2 tablespoon Extra-Virgin Olive Oil
1 tablespoon Balsamic Glaze
1 teaspoon Salt
Base
1 Sourdough Baguette
1 tablespoon chopped Elephant Garlic
1 pinch Salt
Directions HIDE IMAGES
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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