Cheesy Burrata Crostini with Prosciutto and Peaches

Ingredients:

1 loaf of sourdough or French baguette, sliced into ½-inch pieces

⅓ cup grated Parmesan cheese

⅓ cup grated Pecorino Romano cheese

1 clove garlic, finely grated or minced

2 tablespoons olive oil (plus more for drizzling)

8 oz (about 225g) burrata cheese

3–4 ripe peaches, thinly sliced

6–8 slices prosciutto

Fresh basil leaves, for garnish

Flaky sea salt, to taste

Freshly ground black pepper, to taste

Optional: balsamic glaze or honey, for drizzling

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the cheese topping:
In a small bowl, combine the grated Parmesan, Pecorino, and garlic. Mix well.
Brush the bread:
Arrange the bread slices on the baking sheet. Lightly brush each slice with olive oil on one side.
Add the cheese:
Sprinkle the cheese and garlic mixture evenly on top of each bread slice.
Bake the crostini:
Place in the oven and bake for 8–10 minutes, or until the edges are golden and the cheese is melted and bubbly.
Cool slightly:
Remove the crostini from the oven and let them cool for 2–3 minutes.
Add burrata:
Gently tear the burrata and spoon a generous amount onto each crostini.
Top with peaches and prosciutto:
Layer slices of peach and small pieces of prosciutto on top of the burrata.
Garnish:
Add fresh basil leaves, a pinch of flaky sea salt, and freshly cracked black pepper.
Optional drizzle:
For extra flavor, finish with a light drizzle of balsamic glaze or honey.

Serving Suggestions:

Serve immediately as an appetizer or a fancy snack. It pairs beautifully with chilled white wine or sparkling rosé.

Let me know if you want a low-carb version or need the recipe translated into Arabic!

Enjoy