Peach Bruschetta With Prosciutto And Burrata Food

PEACH, CORN AND BURRATA BRUSCHETTA

Steps:

• In a medium bowl, combine the corn, peaches, chile, basil, white balsamic, extra-virgin olive oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
• Meanwhile, heat a grill or grill pan over medium-high heat. Drizzle the ciabatta slices with the olive oil and grill until golden brown, about 1 minute per side.
• To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more olive oil if desired.

PEACH BRUSCHETTA WITH PROSCIUTTO AND BURRATA

Steps:

• Heat oven, grill or grill pan to 400°F.
• Slice bread into 1/2" thick slices. Drizzle or brush olive oil onto bread. Toast or grill bread until crisp on the outside but still slightly soft.
• Tear burrata and spread on toasted bread. Place a small piece of prosciutto on top of each piece of toast. Top with sliced peaches.
• Drizzle bruschetta with honey and sprinkle with salt. Garnish with arugula or basil if using.

PEACH BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.
• In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil.
• Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.
• To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.

ARUGULA WITH PROSCUITTO AND BURRATA

Steps:

• Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
• Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.

PEACHES WITH BURRATA AND PROSCIUTTO

Steps:

• Toss 2 peaches (cut into wedges) with 2 teaspoons white balsamic vinegar and a pinch each of sugar, salt and pepper. Let stand 10 minutes. Spread 1 1/2 cups baby arugula on a platter and top with the peaches. Top with a 4-ounce ball torn burrata and 2 ounces torn prosciutto. Drizzle with olive oil; sprinkle with flaky salt, pepper, torn mint and chopped chives.