Go Back

Burrata and Stone Fruit Crostini

If your fruit isn't ripe enough, just throw it in a hot grill pan for a minute or two to brighten up the flavor.
Course: Appetizer
Cuisine: American
Author: Marcia W. Smart

Ingredients

  • 2 nectarines or peaches sliced ΒΌ-inch thick, or 4-5 apricots or plums
  • 1 tablespoon extra virgin olive oil
  • 4 slices rustic bread such as sourdough
  • 1 garlic clove
  • 8 ounces burrata cheese or fresh mozzarella
  • 8 fresh basil leaves sliced into a chiffonade
  • 1-2 tablespoons honey
  • Flaky sea salt such as Maldon

Instructions

  • Preheat the oven to 425 degrees. Place sliced bread on a baking sheet and toast until golden brown.
  • Remove from the oven and, being careful not to burn yourself, rub both sides of the toasted bread with the raw garlic clove.
  • Top each piece of crostini with two ounces burrata. Arrange nectarine rounds on top of the burrata. Sprinkle the basil on top and drizzle lightly with honey. Sprinkle with flaky sea salt and serve immediately.