Cheesy Burrata Crostini with Prosciutto & Peaches

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

1. Preheat the roaster to 375 °F( 190 °C).
2. Encounter the chuck
   slices with melted adulation, also sprinkle with grated parmesan,
   pecorino, and garlic. Add fresh thyme leaves on top.
3. Place the chuck
   on a baking distance and toast for 5- 7 twinkles,
   until crisp and golden.
4. While the chuck
   is hotting
   , slice the prosciutto and peaches.
5. Once the crostini are ready,
   spread burrata rubbish on top of each toast.
6. Subcaste with prosciutto and top with thin peach slices.
7. mizzle with hot honey and trim with fresh basil.
8. Serve incontinently and enjoy!