Peach Bruschetta with Burrata, Prosciutto and Arugula Oil

Sweet fresh peaches, creamy burrata and salty prosciutto top a crispy piece of bruschetta toast along with shaved fennel, sweet and zingy peppadew peppers and a generous drizzle of honey and peppery arugula oil. It is just so yummy with the fresh Colorado peaches that are nearing the end of their season. I ate the entire thing!

This is super easy to put together taking all of about 15 minutes.

I got my inspiration for this from something I had in a restaurant in St. Louis a few years ago, and put it in my phone to resurrect here on the Savory Tart. And it is savory with just the right amount of salty and sweet. You and your guests are going to LOVE this.

If you don't have burrata, simply use ricotta cheese as the base.

Ingredients

• burrata cheese
• extra virgin olive oil
• salt and pepper
• ripe peaches
• prosciutto
• fennel bulb and fronds
• peppadew peppers
• French bread
• honey 
• arugula oil (see thesavorytart.com for recipe)

See recipe card for quantities.\

Instructions

Gather ingredients and whip up a batch of my Arugula Oil

On a 10 to 12” plate or platter, break open burrata and spread to cover the plate.

Drizzle burrata with extra virgin olive oil and sprinkle with salt and fresh cracked pepper.

Arrange sliced peaches evenly over the top of the burrata

Arrange prosciutto over the top of the peaches, 

Followed by the shaved fennel.

Top with slivered peppadew peppers. 

Drizzle with honey and arugula oil and sprinkle with reserved fennel fronds.

Serve with toasted French bread

Storage

This can be stored in the refrigerator after been assembled for a few hours. Bring to room temperature before serving. And while it can keep in the fridge for a few days, It is not recommended.

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Peach Bruschetta with Burrata, Prosciutto and Arugula Drizzle

The Savory Tart

Sweet fresh peaches, creamy burrata and salty prosciutto top a crispy piece of bruschetta toast along with shaved fennel, sweet and zingy peppadew peppers and a generous drizzle of honey and peppery arugula oil.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Snack

Cuisine American, Italian

Servings 8 pieces of bruschettas

Equipment

• 10" to 12" plate or platter

Ingredients

  

• 16 oz. container burrata drained
• extra virgin olive oil
• salt and pepper
• 1 to 2 fresh ripe peaches sliced ¼” thick
• 3 oz. prosciutto torn into pieces
• ¼ bulb cored fennel shaved or sliced thin, reserve fronts
• 8 peppadew peppers cut into slivers
• honey
• arugula oil see thesavorytart.com for recipe
• French bread sliced and toasted

Instructions

 

• On a 10 to 12” plate or platter, break open burrata and spread to cover the plate.
• Drizzle burrata with extra virgin olive oil and sprinkle with salt and fresh cracked pepper.
• Arrange sliced peaches evenly over the top of the burrata
• Arrange prosciutto over the top of the peaches, followed by the shaved fennel and slivered peppadew peppers.
• Drizzle with honey and arugula and sprinkle with reserved fennel fronds

Keyword #freshpeachrecipes, bruschetta, burrata bruschetta, fresh peaches, peach appetizers, peach bruschetta, peach toast