Peach Caprese Crostini Salad with Buratta
Reach for this recipe for Peach Caprese Crostini Salad with Buratta when you need a fresh summer salad that just won’t stop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
|| Salad ||
2 peaches
1 pound heirloom tomatoes, any variety
1/3 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon elephant garlic, chopped
2 tablespoons extra virgin olive oil
1 tablespoons balsamic glaze
1 teaspoon salt
|| Base ||
4 buratta balls
1 sourdough baguette
1/2 cup butter
1 tablespoon elephant garlic, chopped
pinch of salt
Instructions
Chop or slice peaches and tomatoes to your preferred sizes and place in a medium bowl with the rest of the salad ingredients and toss. Set aside and leave to macerate for about 10 minutes.
Heat panini grill to manufacturer’s suggestion. I set mine to about 300 degrees.
Mix room temperature butter with the garlic and a pinch of salt. Slice baguette into small pieces, and spread each side with garlic butter. Grill slices on the panini grill until they have markings but are still soft on the inside.
Shred one buratta ball each on four separate plates and add the crostini, tomato/peach mixture, and a drizzling of the sauce from the bottom of the bowl.
Keywords: peach, crostini, Italian, summer, tomato