Burrata & Peach Toast Recipe

Preheat

Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper or lightly grease.

Halve the peaches and remove the pits. If desired, score the flesh lightly in a diamond pattern to help release juices and absorb glaze.

In a small bowl, whisk together the maple syrup, 1 tsp olive oil, lemon juice, 1/2 tsp sea salt, and 1/8 tsp black pepper.

Place peach halves cut-side up on the prepared baking sheet. Brush or spoon the maple mixture evenly over the cut surfaces.

Roast for 12–16 minutes, until the peaches are tender and the syrup is bubbling and slightly caramelized. Remove from oven and let cool slightly. Reserve any pan juices for drizzling.

While peaches roast, brush both sides of the sourdough slices lightly with the butter or olive oil.

Toast the slices in a hot skillet over medium-high heat (2–3 minutes per side) or in a broiler/oven (about 4–6 minutes total), until golden and crisp but still slightly tender inside. Keep warm.

If burrata balls are large, tear each into two portions so you have 4 portions in total. Gently place one portion of burrata on each toasted sourdough slice, allowing some creamy interior to spread slightly.

Arrange 1/2 roasted peach (cut if desired) atop or beside the burrata on each toast. Spoon a little of the reserved pan juices over the peaches for extra glaze.

Scatter torn fresh basil leaves across the toasts.

Chop or roughly crush the toasted pistachios and sprinkle evenly over the toasts.

Finish each toast with a light drizzle of extra-virgin olive oil and a thin ribbon or few drops of aged balsamic vinegar. Sprinkle flaky sea salt and a grind of black pepper to taste.

Serve immediately so the toast retains its crispness and the burrata stays cool and creamy.