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Peach Brulee Burrata Bruschetta

Peach Brulee Burrata Bruschetta

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Chef John

Chef John

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.

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Original recipe yields 12 servings

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Nutrition

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  • 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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Momma Loves to Cook
7

Momma Loves to Cook

6/22/2013

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! I did have to make some changes, because I live in the middle of nowhere and wanted to make it for a dinner party tomorrow night. First, I think the nearest "herbs de Provence" are in a Wegman's a 4 hour round trip from here. so.... I had to make my own with some fresh herbs from my garden and a few dried ones that I had. I didn't have any savory, nor do they carry it at our local grocery, so that was left out. I do have Celtic Sea Salt. I don't know how far I would have to go for burrata cheese, but was able to get some marscapone locally. Luckily, farms are abundant here so I was able to get some really good peaches, and I always have turbinado sugar. Anyway. Wow. Every bite is a great experience. Just... the salt with the sweet cheese... and then you get a hint of lavender from the herbs. Wow. Try it. Even if you have to modify it like I did, you'll love it. Can't wait to serve it tomorrow at the birthday/dinner party.

Elliott
5

Elliott

5/22/2012

thisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummy

voraciousgirl
2

voraciousgirl

6/29/2012

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 some prosciutto and a mixed green salad.

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