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SideChef
Recipes
American
Peach Caprese Crostini Salad with Burrata

13 INGREDIENTS • 3 STEPS • 20MINS

Peach Caprese Crostini Salad with Burrata

Recipe
4.5
4 ratings
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 Burrata is the answer.
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Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
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 Burrata is the answer.
20MINS
Total Time
$4.30
Cost Per Serving
Ingredients
Servings
4
us / metric
Salad
Peach
2
Peaches
Heirloom Tomato
2 1/2 cups
Heirloom Tomatoes
Fresh Basil
1/3 cup
Fresh Basil, chopped
Fresh Oregano
2 Tbsp
Fresh Oregano, chopped
Elephant Garlic
1 Tbsp
Elephant Garlic, minced
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Balsamic Glaze
1 Tbsp
Balsamic Glaze
Salt
1 tsp
Salt
Base
Burrata Cheese
4
Burrata Cheese
Sourdough Baguette
1
Sourdough Baguette
Butter
1/2 cup
Butter, room temperature
Elephant Garlic
1 Tbsp
Elephant Garlic, chopped
Salt
1 pinch
Salt
Nutrition Per Serving
VIEW ALL
Calories
915
Fat
57.5 g
Protein
30.9 g
Carbs
80.9 g
Love This Recipe?
Add to plan
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Peach Caprese Crostini Salad with Burrata
Save
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
Cooking InstructionsHide images
step 1
Chop or slice Peaches (2) and Heirloom Tomatoes (2 1/2 cups) to your preferred sizes and place in a medium bowl with the Fresh Basil (1/3 cup), Fresh Oregano (2 Tbsp), Elephant Garlic (1 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Balsamic Glaze (1 Tbsp), and Salt (1 tsp). Toss. Set aside and leave to macerate for about 10 minutes.
step 1 Chop or slice Peaches (2) and Heirloom Tomatoes (2 1/2 cups) to your preferred sizes and place in a medium bowl with the Fresh Basil (1/3 cup), Fresh Oregano (2 Tbsp), Elephant Garlic (1 Tbsp), Extra-Virgin Olive Oil (2 Tbsp), Balsamic Glaze (1 Tbsp), and Salt (1 tsp). 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 Tbsp) 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 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 Tbsp) 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.
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.
Tags
view more tags
American
Lunch
Bread
Date Night
Snack
Shellfish-Free
Dinner
Vegetarian
Italian
Labor Day
Salad
Side Dish
Summer
Vegetables
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