Recipe by Chef John
"A slice of toast with a schmear of Burrata is already a beautiful thing, but when you add a nice pinch of Herbes de Provence salt, then a slice of peach brulee, you are talking about a whole new level of beautiful. This is perfect for any kind of entertaining that occurs while fresh peaches are still in season."
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herbes de Provence
Italian bread, toasted
fresh freestone peach, cut into 12 slices
Incredible! While looking for a new appetizer recipe, I found this one and was thinking that those herbs don't sound like they would be good with peaches... so of course I had to try it. Wow! I did have to make some changes, because I live in the middle of nowhere and wanted to make it for a dinner party tomorrow night. First, I think the nearest "herbs de Provence" are in a Wegman's a 4 hour round trip from here. so.... I had to make my own with some fresh herbs from my garden and a few dried ones that I had. I didn't have any savory, nor do they carry it at our local grocery, so that was left out. I do have Celtic Sea Salt.
I don't know how far I would have to go for burrata cheese, but was able to get some marscapone locally.
Luckily, farms are abundant here so I was able to get some really good peaches, and I always have turbinado sugar.
Anyway. Wow. Every bite is a great experience. Just... the salt with the sweet cheese... and then you get a hint of lavender from the herbs. Wow. Try it. Even if you have to modify it like I did, you'll love it. Can't wait to serve it tomorrow at the birthday/dinner party.
Excellent. We made it for lunch at the office. This would make a fantastic appetizer for a party. I was already a fan of Burrata and the peaches were the perfect compliment. We served it with some prosciutto and a mixed green salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Brulee Burrata Bruschetta
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 33
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