Whenever I make anything with a fresh peach – like this lovely peach brulee burrata bruschetta – I always get the feeling that I'm somehow wasting the fruit. The sheer perfection of a sweet, ripe peach eaten as is, makes using it in a recipe seem almost ridiculous.Well, if you are going to "waste" a fresh, ripe peach, this little late-summer snack is a great way to go. Besides, this recipe is a creation of my wife Michele, so you know it's going to be great.
A slice of toast with a schmear of burrata is already a beautiful thing, but when you add a nice pinch of Herbes de Provence salt, then a slice of peach brulee, you are talking about a whole other level of beautiful.
As I explain in the video, the burnt sugar crust will not stay crispy very long, but the incredibly complex, caramelized peach syrup it creates on the slice's surface is so wonderful, you'll really not care. By the way, be sure you buy "freestone" peaches, not "clingstone," otherwise by the time you get the stone out, you'll basically be left with a small puddle of peach puree.This is one of those recipes that's halfway between sweet and savory, and that's a place I love to be. This is perfect for any kind of entertaining that occurs while fresh peaches are still in season. Also, if you can swing it, you get extra credit for toasting your bread over a smoky, charcoal grill, in true bruschetta style.
Speaking of "bruschetta," in case some of you were wondering, yes I do know how to pronounce it correctly (like that adorable Giada De Laurentiis), I just choose not to. Enjoy!
Peach Brulee Burrata Bruschetta Ingredients:
1 large freestone peach, cut in about 12 slices
6 oz burrata cheese
Herbes de Provence and sea salt to taste
about 2 tablespoons turbinado sugar, or "Sugar in the Raw" or regular white granulated sugar
12 pieces of toasted or grilled Italian bread
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