Let’s add peach burrata crostini to this segment of things I love to eat on toast!
Just whyyyy is toast so perfect? Because it truly is.
It’s the crunch factor, right?
I’ve asked you all a million times how you like your toast. I like it super toasty. To the point of almost being burnt. Eddie likes warm bread. AKA, one round in the toaster on the lowest setting, no golden color and very little (if any) crunch.
Who wins?
Don’t let me down here.
Happy July 3rd! I love this week. It’s so fun, and we all know the days leading up to a holiday are always as exciting AS the day itself. I might just be the anticipation queen.
But now… peaches!
Raise your hand if you are freaking out that it’s peach season! Or, almost peach season. They are just getting good here and I’ll spare you my usual chat about how I’m lucky to get one or two good peaches a year, etc. It’s been 10 years after all!
But my way to solve the issue with peaches? Cook them or bake them or grill them. You should definitely make a grilled peach crostini too.
It’s been a while since I made a high-maintenance crostini. It was time! This baby here? We’re spreading a quick compound butter on a baguette, grilling it, grilling peaches, pulling burrata apart, frying pancetta and shoving it ALL on toast. As a result, it’s also pretty.
Now that is toast to me.
Good gosh. The day we photographed there I was losing my mind because they were SO good. Lots of crunch, some sweetness, the creamy burrata, the salty pancetta. Serious dreamboat.
My go-to summer crostini with grilled corn and whipped goat cheese has been a staple for years (people just die over it!), but these may be taking their spot. Or maybe I can make both for the 4th of July and do a little savory and a little sweet?
I don’t know! Just give me all the toast.
Peach Burrata Crostini
These are absurdly mouthwatering.
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