Grilled Peach Tartines with Burrata and Basil
These sweet and savory tartines are the ultimate warm weather brunch/lunch avec a simple frisée or arugula salad and a large glass of chilled rosé, but please note that they’re equally delightful as a super light dinner or shareable app. And you could always slice the peach rounds into halves or quarters and turn these toasts into crostini for more formal summer soirées.
2 peaches, sliced into ¼- to ½-inch rounds (You can add an extra peach if you like.)
1 tablespoon extra virgin olive oil
4 slices bread (I love a good sourdough for this.)
8 ounces burrata cheese
Fresh basil leaves
2 teaspoons honey (I highly recommend a spicy honey if you have it!)
Flaky sea salt, such as Maldon
Preheat a grill or grill pan over medium-high heat. Lightly brush your peach rounds on both sides with the olive oil.
Grill your peaches for 2-3 minutes per side or until slightly softened with some sexy grill marks. Transfer to a cutting board.
Grill or toast your bread to your desired level of toastiness.
Top each piece of toast with 2 ounces of burrata. Arrange a few peach rounds and basil leaves on top of the burrata. Drizzle with honey and sprinkle with flaky sea salt. Serve immediately.