Description
Burrata Toast with Caramelized Peaches is just about THE most perfect summer bite. Toasted crusty ciabatta is topped with creamy burrata cheese, juicy caramelized peaches, balsamic glaze, fresh thyme, orange zest, and flaky sea salt for an incredible appetizer, lunch, or snack!
Ingredients
Scale
For the Caramelized Peaches:
- 1 teaspoon unsalted butter or coconut oil
- 2 ripe but firm peaches, pitted and thinly sliced
- 2 teaspoons packed light brown sugar
- Pinch of salt
For the Toast Base:
- 4 slices (1/2 to 3/4-inch thick) crusty bread (Ciabatta, sourdough, or similar)
- Extra virgin olive oil, for drizzling
- Flaky sea salt, for sprinkling
For Assembly & Toppings:
- 8 ounces fresh burrata cheese, room temperature
- Balsamic glaze or aged balsamic vinegar, for drizzling*
- 1–2 teaspoons fresh thyme leaves
- 1 teaspoon orange zest
- Flaky sea salt, for finishing
Instructions
- Make Caramelized Peaches:
- Heat a medium skillet over medium heat. Add the butter or coconut oil.
- Once melted, add the thinly sliced peaches, brown sugar, and a pinch of salt.
- Sauté for 4-5 minutes, stirring frequently, until the peaches have softened slightly, begun to break down, and become caramelized around the edges. Set aside to cool slightly.
- Prepare the Toast: Toast the bread slices until golden brown and crisp using a toaster or by placing them on a baking sheet under the broiler (watch carefully!). While the toast is still warm, drizzle generously with extra virgin olive oil and sprinkle lightly with flaky sea salt.
- Assemble the Toast:
- Gently tear or spread the room-temperature burrata cheese over each piece of warm, oiled toast.
- Spoon a generous amount of the caramelized peaches over the burrata on each toast.
- Drizzle with balsamic glaze or aged balsamic vinegar.
- Finish and Serve: Sprinkle the fresh thyme leaves and orange zest over the toasts. Finish with another healthy pinch of flaky sea salt. Serve immediately while the toast and peaches are still warm. Devour!
Notes
- Peaches: Use ripe peaches that are still slightly firm so they hold their shape when sliced and cooked.
- Bread: A crusty loaf like ciabatta or sourdough provides a sturdy base.
- Burrata: Serve the burrata at room temperature for the best creamy texture. Tear it open just before assembling.
- Balsamic Glaze: You can use store-bought balsamic glaze or make your own by simmering balsamic vinegar until it reduces and thickens. Aged balsamic vinegar is also delicious but less thick.
- Storage: This toast is best assembled and enjoyed immediately for optimal texture contrast between the warm toast/peaches and creamy burrata.