Burrata and Peach Crostini with Crisp Prosciutto
Makes: 20
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
BEER PAIRING
Pair with a Hard Cider, like Crispin® Pacific Pear
The pear flavor notes of the cider elevate the bright acidity of the peaches in this appetizer.
This appetizer is the perfect showcase of flavor contrasts (sweet meets salty) as well as textural contrasts (creamy meets chewy.)
The hard cider's carbonation helps cut through the creamy cheese to cleanse the palate, making each bite a new explosion of flavor.
INGREDIENTS
2 cups ripe peaches
¼ cup water
2 tablespoons honey
6 slices prosciutto, thinly sliced
1 8-ounce ball of burrata cheese
1 baguette, sliced ½-inch thick
Fresh ground black pepper
PREPARATION
STEP 1
In a saucepan over high heat, bring peaches, water, and honey to a boil. Reduce heat to medium and simmer until reduced and the mixture resembles jam, about 5 minutes.
STEP 2
Lay prosciutto flat on a baking sheet and place under the broiler until crisp, about 3 minutes per side. When cool to the touch, crumble the prosciutto into bite-sized pieces.
STEP 3
Place baguette slices on a baking sheet and toast under the broiler until lightly golden, about 3 minutes per side.
STEP 4
To assemble, spread a small spoonful of burrata on a baguette toast, then top with peaches, a few prosciutto pieces, and a pinch of black pepper. Repeat with remaining toasts and serve.
Note: Burrata is a fresh Italian cheese made of mozzarella and cream. It is soft to the touch and very creamy. Peaches can be made a day in advance and stored in the refrigerator until ready to serve. Bring to room temperature before serving.
Ingredients
INGREDIENTS
2 cups ripe peaches
¼ cup water
2 tablespoons honey
6 slices prosciutto, thinly sliced
1 8-ounce ball of burrata cheese
1 baguette, sliced ½-inch thick
Fresh ground black pepper
Preparation
PREPARATION
STEP 1
In a saucepan over high heat, bring peaches, water, and honey to a boil. Reduce heat to medium and simmer until reduced and the mixture resembles jam, about 5 minutes.
STEP 2
Lay prosciutto flat on a baking sheet and place under the broiler until crisp, about 3 minutes per side. When cool to the touch, crumble the prosciutto into bite-sized pieces.
STEP 3
Place baguette slices on a baking sheet and toast under the broiler until lightly golden, about 3 minutes per side.
STEP 4
To assemble, spread a small spoonful of burrata on a baguette toast, then top with peaches, a few prosciutto pieces, and a pinch of black pepper. Repeat with remaining toasts and serve.
Note: Burrata is a fresh Italian cheese made of mozzarella and cream. It is soft to the touch and very creamy. Peaches can be made a day in advance and stored in the refrigerator until ready to serve. Bring to room temperature before serving.
