Peaches, Prosciutto & Burrata: Two Ways

Heirloom Tomato, Peach &  Fresh Mozzarella Crostini

As summertime comes to a close, there’s no better way to celebrate the end of the season than with fresh, California-grown peaches.

My inspiration for today’s recipe came from a post I shared last summer –  Heirloom Tomato, Peach and Mozzarella Crostini.  Those who know me, know I LOVE burrata and prosciutto….so naturally they made their way into today’s recipes. The delicate creaminess of the burrata and the smoky saltiness of the prosciutto are the perfect complement to the sweet, juicy peaches.

  • Spring greens mix
  • 4 ounces fresh burrata
  • 2 large peaches, peeled and sliced
  • 4 slices of prosciutto
  • 2 lemons, juiced
  • 1/2 cup extra virgin olive oil
  • Fresh thyme
  • Salt and pepper, to taste

Combine spring greens, fresh burrata, peaches and prosciutto on a plate. For the dressing, slowly whisk the olive oil into the lemon juice and continue whisking until combined. Season with salt and pepper. Drizzle dressing over the salad and garnish with fresh thyme. Serves 4.

Peach Crostini

If you are looking for an easy-to-make appetizer, this salty and sweet combo is the perfect summertime snack.

  • 1 baguette, sliced
  • 4 ounces fresh burrata
  • 2 slices of prosciutto
  • 1 large peach, peeled and sliced
  • Fresh thyme
  • Extra virgin olive oil
  • Salt and pepper

Pre-heat the oven to 400 degrees. Slice baguette into 1/2 inch slices and coat with olive oil. Season lightly with salt & pepper and bake them for about 8 – 10 minutes until golden brown. Remove the baguette slices from the oven and layer with a peach slice and burrata. Drizzle a little olive oil over each crostini, season with a dash of freshly ground pepper and garnish with prosciutto and thyme. *If you made the salad recipe above, you can also use the lemon dressing for drizzling.

Cheers! ~ Crystal

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Heirloom Tomato, Peach & Fresh Mozzarella Crostini

Tomato Peach Crostinis

Over the weekend I spent some time working in the garden with my pops – weeding, picking oranges, checking sugar levels on the wine grapes and harvesting a large batch of heirloom tomatoes.

Homegrown Heirloom Tomatoes

I absolutely LOVE heirlooms due to their refreshing and sweet flavor and unique colors and shapes.  Now what to do with this batch of colorful beauties? Recently I experience a delicious dish from French Blue in St. Helena, California which inspired tonight’s appetizer. They offer this irresistible house made farmers cheese over grilled bread topped with strawberries and tomatoes. It’s to die for. So, that is the inspiration to this Heirloom, Peach and Fresh Mozzarella crostini. Sweet and savory, this is the perfect summertime appetizer.

Heirloom Tomato, Peach &  Fresh Mozzarella Crostini

3 – 4 small / medium heirloom tomatoes (or 1 large one), sliced
1 large peach, thinly sliced
Fresh mozzarella, sliced
Fresh basil leaves, chiffonade
Balsamic vinegar, for drizzling
Baguette of your choice (I used Casa LaBelle Rustic Baguette)
Olive oil
Salt & Pepper

Heirloom Tomato Crostini

Pre-heat the oven to 400 degrees. Slice baguette into 1/2 inch slices and coat with olive oil. Season lightly with salt & pepper and bake them for about 8 – 10 minutes until golden brown. Remove crostini’s from the oven and layer with a peach slice, tomato and mozzarella. Drizzle balsamic vinegar and season with salt and pepper. Serve immediately.

How to Make Tomato Crostini


Ingredients used:

  • Casa LaBelle Bread – Casa LaBelle is a small bakery located in the tiny resort town of Monte Rio in Sonoma County.
  • Peach, Mozzarella and Sweet BasilMike’s Truck Garden (one of my favorite local produce stands)
  • Heirloom Tomatoes – homegrown and straight from the garden.

Enjoy! ~Crystal