Happy first day of summer! The season of days of endless sunshine, backyard gatherings and barbecues, long lines at the ice cream shops, outdoor concerts, flourishing gardens, picnics, and farmer's market tables abundant with fresh fruits and vegetables has finally arrived. Other than days with high heat and humidity or the occasional days of rain, what is not to love about summer? Some say everything good, everything magical happens between the months of June and August.
Almost everything tastes better in the summer. Particularly fruits and vegetables. Knowing the season of blueberries, strawberries, cherries, plums, and peaches is short, it's not surprising fruits begin to creatively find their ways into appetizers, salads, as well as, desserts. Three years ago it was the Grilled Peach and Burrata Salad we couldn't get enough of here. Last year the Peach, Tomato, and Burrata Caprese Salad with Basil Drizzle made regular, sometimes, weekly appearances. Even I had to wonder if I knew how to make any other kind of salad.
This year these Grilled Stone Fruit, Prosciutto, and Burrata Crostini will be another one of the ways I will showcase the deliciousness of the intoxicating taste of ripe peaches and nectarines. Not only do these crostini make great hearty appetizers, they are so versatile they would work well as a light meal. But here's the catch. They beg to be accompanied by a glass or two of wine or prosecco. So if you were looking for a reason to open and share a bottle of our favorite beverage, you now have one!
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This is one of those 'not an exact science' recipes. In other words, the kind of recipe where you aren't weighing or measuring everything out. You could almost make them by just looking at a photo. So the recipe below is only meant to give you some guidance. There is no one right or best way to assemble these crostini as the presentation for these Grilled Stone Fruit, Prosciutto, and Burrata Crostini lends itself to lots of creativity and versatility. Your version might look entirely different than mine.
I couldn't resist buying both nectarines and peaches this week. Originally I intended to make these crostini using only the peaches. Then I thought why not use a combination of both peaches and nectarines. Next time I make them I might use only peaches or only nectarines or return to what I will call the 'original' peach-nectarine aka stone fruit combination. Any of these options will work. Fruit indecisiveness aside, I definitely wanted these crostini to be topped with grilled versus freshly cut fruit. (If you haven't yet tasted grilled stone fruit, you are in for an added treat!) And again, you could make these crostini using either grilled fruit (this gets my vote) or freshly sliced fruit. I would encourage you to make them with grilled fruit at least once as there is nothing quite like the taste and flavor of grilled stone fruit.
One of the best things about having a farmer's market in the town where I live is having access to some incredible freshly made breads. The baguettes are irresistible. But wherever you buy your baguettes, look for ones with a dense, sturdy crumb. The 'soft inside' baguettes don't work as well in the making of crostini. I prefer cutting my baguettes in half inch slices on the diagonal versus rounds. However, you can make these crostini using bread cut either way.
After lightly brushing olive oil on both sides of the bread, put them on the grill to char and crisp. (See note below for an oven preparation.) The bread doesn't need to be warm when you serve these crostini, so you could make up the bread slices earlier in the day but store in an airtight container. If the weather is humid on the day you are planning to make Grilled Stone Fruit, Prosciutto, and Burrata Crostini you might want to first grill the bread, then grill the fruit.
Like summer fruits and vegetables, I can't seem to get enough burrata either. Once a somewhat hard to find cheese, it's now very accessible in many grocery stores.
After spreading some of the burrata over the grilled bread, top first with a piece of very thinly sliced prosciutto, then with the grilled stone fruit of your choice. Note; Depending on the size of your prosciutto slices, you either cut them into halves or thirds.
A drizzle of balsamic glaze and julienned fresh basil are the crostini's finishing touches. For an added 'wow' presentation factor, serve these crostini on a large white platter.
The Grilled Stone Fruit, Prosciutto, and Burrata Crostini may be the most impressive, simple, delicious appetizer you make all summer. Luscious grilled peaches and/or nectarines, freshly grilled bread, salty prosciutto, tart-sweet balsamic glaze, and creamy burrata make for the most amazing sweet-savory flavor eating experience. When served on a large white platter they make rustic look elegant. Destined to be one of those 'disappearing' appetizers, they are yet another reason to love summer.
Grilled Stone Fruit, Prosciutto, and Burrata Crostini
Makes 20-22 pieces
Ingredients
2-3 stone fruits (peaches, nectarines, and/or a combination of both), each cut into 8-10 wedges (depending on size)
1 french baguette, sliced on the diagonal in 1/2 inch slices
Olive oil, for brushing bread and fruit
8 ounces burrata, sliced
6-8 ounces prosciutto, thinly sliced (cutting each slice into halves or thirds)
Balsamic Glaze, for drizzling
3-4 basil leaves, julienned
Directions
1. Brush both sides of the bread slices with olive oil. Place on a heated grill pan or outdoor grill setting bread on the diagonal. Grill bread until golden on both sides (approximately 2 minutes per side). Set aside.
2. Brush peach and/or nectarine wedges with olive oil. Place wedges on a heated grill pan or outdoor grill. Grill until fruit has grill marks on both sides (approximately 1-2 minutes per side).
3. Spread some burrata cheese over the top of each bread slice.
4. Place a piece of the prosciutto on one side of the bread and two pieces of the grilled fruit on the other. Place crostini on serving platter.
5. Drizzle balsamic glaze over the finished crostini. Scatter the julienned basil over the crostini.
6. Serve immediately and enjoy!
Notes: (1) Instead cutting the stone fruit into wedges, cut in half and remove pit. Brush each half with olive oil and place on heated grill. Grill fruit halves until slightly charred (3-4 minutes). (2) Use fresh fruit slices instead of grilled ones. (3) Instead of burrata could use goat cheese. Whip 8 ounces of goat cheese with 2 Tablespoon of whipping cream until creamy and spreadable. (4) If you can't find balsamic glaze, bring one cup of balsamic vinegar over medium-high heat to a boil. Reduce heat to medium-low and simmer until the vinegar has reduced to 1/4 cup and is thickened and glossy (approximately 15-20 minutes of cooking time). Remove from heat and let cool before using. (5) If you don't have a grill available, make the crostini a preheated 400 degree (F) oven. Bake slices for 12-15 minutes or until crisp.
