- 1-2 large heirloom tomatoes
- 2-3 tree-ripened peaches
- 2-3 slices La Brea bakery roasted garlic loaf
- Di Stefano Burrata Alla Panna–I found it at Whole Foods
- olive oil, for brushing
- Franco’s balsamic–or a really good authentic Italian brand
This is my new find! It’s the best burrata I’ve had, well outside of Italy. It’s the freshest and creamiest. If I need a quick meal, I’ll take a spoonful of this burrata, a few just-picked tomatoes from my garden, some fresh basil and a drizzle of olive oil and I’m in heaven.
If you can find La Brea Bakery bread–use it. I didn’t realized this loaf was already sliced until I opened it at home, but it was actually easier that way.
Here’s one of my heirlooms! I’ve had the best crop this year! You just never know. I don’t want to jinx anything, but I haven’t had to share with the critters.
On the other hand, my peach tree didn’t produce any peaches. I was told it was because we had an extremely warm winter and stone fruit needs a strong cold snap to set. But I’ve had really good luck finding “tree-ripened” peaches at Whole Foods.
Lightly brush the bread and peaches with a little olive oil.
Place on a hot grill and cook until the bread is lightly toasted on both sides and…
…the peaches are caramelized.
Here’s what Franco’s balsamic looks like–definitely worth the trip! But if you can’t go to Italy right now, use a really good balsamic.
Now for the easy part–assembly. Just scatter a few arugula leaves on a large platter. Arrange the tomato slices, peaches and burrata. Wedge in the crostini, drizzle with balsamic and top with fresh ground pepper.
To serve, spread a little burrata on the bread, top with the tomato and the peach and garnish with the arugula.
One bite and I promise you’ll never want summer to end!
Tags: 4th of July appetizers, Di Stefano Burrata Alla Panna, grilled peach and burrata crostini, heirloom tomatoes, Italian crostini, La Brea Bakery breads, summer appetizers, summer grilled peaches, tomato