Peach Brulee Burrata Bruschetta

Peach Brulee Burrata Bruschetta

5
Chef John 21310

"A slice of toast with a schmear of Burrata is already a beautiful thing, but when you add a nice pinch of Herbes de Provence salt, then a slice of peach brulee, you are talking about a whole new level of beautiful. This is perfect for any kind of entertaining that occurs while fresh peaches are still in season."

Ingredients

15 m {{adjustedServings}} servings 105 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Stir together herbes de Provence and sea salt in a small bowl. Set aside.
  2. Top each slice toasted bread with a generous spread of Burrata cheese. Sprinkle cheese with a pinch of the herbes de Provence sea salt mixture. Set aside.
  3. Lay peach slices flat in a single layer on a flame-proof surface or plate. Lightly sprinkle each slice with turbinado sugar. Using a kitchen torch set to a medium-low flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds. Place peach slice on each piece of toast and serve.
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Reviews

5
  1. 6 Ratings

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Incredible! While looking for a new appetizer recipe, I found this one and was thinking that those herbs don't sound like they would be good with peaches... so of course I had to try it. Wow! ...

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Excellent. We made it for lunch at the office. This would make a fantastic appetizer for a party. I was already a fan of Burrata and the peaches were the perfect compliment. We served it with so...