Cheesy Burrata Crostini with Prosciutto & Peaches 🍑 🥓 🧀 🍞
** constituents( Serves 4- 6)
- 1 sourdough chuck
or sliced French birthstone - ⅓ mug grated parmesan
- ⅓ mug grated pecorino rubbish
- 1 grated garlic clove
- 2 tbsp fresh thyme leaves
- 2 tbsp melted adulation
- 4 oz prosciutto( or ham)
- 8 oz burrata rubbish( room temperature)
- 2 ripe peaches, thinly sliced
-Hot honey( for spraying)
-Fresh basil leaves ** Directions
- Preheat the roaster to 375 °F( 190 °C).
- Encounter the chuck
slices with melted adulation, also sprinkle with grated parmesan,
pecorino, and garlic. Add fresh thyme leaves on top. - Place the chuck
on a baking distance and toast for 5- 7 twinkles,
until crisp and golden. - While the chuck
is hotting
, slice the prosciutto and peaches. - Once the crostini are ready,
spread burrata rubbish on top of each toast. - Subcaste with prosciutto and top with thin peach slices.
- mizzle with hot honey and trim with fresh basil.
- Serve incontinently and enjoy!