Looking for a weeknight-easy summer appetizer ? A favorite local gem, the Maryhill peach, pairs amazingly with cheese. Crunchy crostini, juicy peaches, smooth burrata, and salty prosciutto all come together in this crowd-pleasing recipe.
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Serving Size
6
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Total Time
15 minutes
Ingredients
2 Maryhill peaches, washed
1 container of burrata, drained
5 leaves fresh basil, washed and cut chiffonade style
3 pieces of proscuitto
2 tablespoons extra-virgin olive oil
freshly cracked black pepper
1 baguette, cut on the diagonal and lightly toasted
Directions
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Drizzle 1 tablespoon of olive oil on a serving platter and place burrata cheese in the middle of the platter.
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Slice the peaches and place around the cheese.
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Tear the prosciutto into strands and place along with the peaches.
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Top with chiffonade basil and sprinkle with pepper. Drizzle with the last tablespoon of olive oil.
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Serve with the slices of baguette and enjoy.
- Tags
- Appetizer
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