June 22, 2024
Burrata and Stone fruit Crostini
If you are anything like me you love a light, cool and refreshing dish as an appetizer or lunch. This recipe can be made with any stone fruit you like (fruits with large pits in the center like peaches, apricots, plums, nectarines)
Look back at the recipes to find the perfect pesto recipe for this dish. Serve it as an appetizer on a warm night with a glass of white wine or enjoy it for lunch all on it’s own.
*You can easily substitute the baguette for a gluten free baguette making this entirely gluten Free.
3 large stone fruit sliced - pit removed (Peaches, nectarines, plums, apricots)
about 2-3 tablespoons pesto
1 medium baguette
2 Tablespoons zesty lemon infuses olive oil
1 cup fresh arugula
1 burrata ball of cheese
fresh parsley and basil for garnish
balsamic glaze *Optional
Lightly brush sliced fruit with oil and grill on each side about 5 minutes or until grill marks appear. remove from heat and let cool.
Cut baguette in half lengthwise and brush with olive oil. toast about 5 minutes until slightly golden.
Remove baguette from heat and coat the cut side generously with pesto. then layer arugula and grilled fruit. Pull the burrata apart and layer it in-between slices of fruit. top with chopped basil, parsley and a drizzle of balsamic glaze.
