This crunchy-garlicky crostini has sweet roasted peaches and creamy burrata. It's topped with a tangy-sweet blueberry glaze. A sweet and savory appetizer, perfect for summer!
Course Appetizer, Bread, Snack
Keyword Peaches, Quick, Summer
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Assembling 8 minutesminutes
Author Leona G.
Equipment
Sheet Pan1.5 qt Saucepan
Ingredients
Crostini's
1baguettesliced ¼-½ inch thick
8ozburrata 1 big one or (2) 4 oz balls
2peachessliced
2medium sized tomatoes (yellow, red or orange)sliced
4-6basil leaves
2tbspolive oil
1tspsalt
1tspblack pepper
Blueberry Balsamic Glaze
1cupbalsamic vinegar
2tbspbrown sugar
¼cupblueberriesfresh or frozen
Instructions
Crostini
Preheat your oven to 425°
While the oven is preheating, slice your bread, peaches and tomatoes.
On a sheet pan lined with parchment paper, place the slices bread and peaches opposite side of each other. Drizzle with 1 tbsp of olive oil and roast for 15 minutes.
Take the crostini off the pan at 10 minutes and continue roasting the peaches for an additional 5-7 minutes. Rub the clove of garlic against each piece of bread.
Once your peaches have cooled, time to assemble! First add a slice of tomato, followed by 1 or 2 peach slices. And then tear off pieces of Burrata and place atop.
Use your hands to rip pieces of basil to garnish the crostini.
Spoon the glaze all over each piece and drizzle with the remaining tbsp of olive and oil. Salt and pepper to finish (optional.) Serve immediately and enjoy!
Blueberry Balsamic Glaze
In a saucepan, on low-medium heat, add all the ingredients and whisk to combine.
Cook on low for for 15-20 minutes, until the mixture is reduced and thickened. Let it cool.
Notes
Choose whatever type of baguette you like.
If you don't have brown sugar, you could also use honey for the balsamic glaze.
You can make the glaze ahead of time. make sure to let it cool before topping the crostini.
I use frozen blueberries for the glaze, but you could use fresh as well.