Peach Bruschetta with Burrata, Prosciutto and Arugula Drizzle
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.
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