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Grilled Peach and Burrata Toast

Yield: 2 large toasts Prep Time: 5 minutes Cook Time: 6 minutes Total Time: 11 minutes
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Ingredients Method Notes

Ingredients
  

  • 2 thick slices sourdough bread homemade or store-bought
  • Garlic butter for generously spreading over the bread
  • 2 –3 ripe peaches
  • Simple syrup for brushing
  • 1 ball burrata cheese
  • Honey for drizzling
  • Crushed chile peppers to taste
  • Fresh basil leaves for serving

Method
 

  1. Preheat your outdoor grill or grill pan.
  2. Spread a generous layer of garlic butter over one side of each slice of sourdough bread.
  3. Cut the peaches in half and remove the pits. Lightly brush the cut sides with simple syrup.
  4. Place the peaches on the hot grill, cut-side down. Grill for about 3 minutes, or until they begin to caramelize and develop grill marks.
  5. Flip the peaches. Add the sourdough bread to the grill, garlic-butter side up. Grill everything for another 3 minutes, or until the peaches are tender and caramelized and the bread is crisp and toasted.
  6. Remove the peaches and bread from the grill.
  7. Tear the burrata open and divide it between the two pieces of warm toast.
  8. Thinly slice the grilled peaches and arrange them over the burrata.
  9. Drizzle each toast with honey and finish with crushed chile peppers and fresh basil leaves.
  10. Eat immediately—preferably somewhere cool.

Notes

No outdoor grill? A grill pan works beautifully. Although if your house is approximately 147 degrees like mine currently is, I fully support taking this operation outside.
About the peaches: You want peaches that are ripe and flavorful but still firm enough to hold their shape on the grill. Save the super-soft, juice-running-down-your-arm