Aug 192013
 

Oh HEY there! I’m finally back from my blogcation. But really, it wasn’t quite as relaxing as you might think. I was busy working with Kristy from ohksocialmedia.com to move the blog over to wordpress and give it a spiffy new look. What do you think? And don’t worry, I was still cooking up a storm while I was away (a girl’s gotta eat) so I have some awesome recipes to share over the next few weeks. This first one highlights my absolute favorite summer ingredient: Peaches.
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This appetizer is perfect because it’s easy to throw together (so you can focus your efforts on sweating outside in the sun rather than in your kitchen) but still incredibly tasty and even pretty fancy looking. It also uses a whopping 5 ingredients- multigrain baguette, peaches, burrata, honey, basil…ok, and also olive oil, salt and pepper, but those don’t really count.
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Nutritional Highlights: The farmers markets are overflowing with peaches right now, which means you’re getting them at their peak nutritional level. That means you’ll be getting tons of vitamin A, C, E, K, fiber, and potassium. Quickly grilling the peaches develops the sweet flavor without losing any of those nutrients. Using multigrain baguettes for your crostini a great way to add in some fiber and whole grains and no one will notice the difference. Burrata, like most cheeses, may not be the healthiest food ever, but it is certainly one of the most delicious so a little goes a long way. It’s summer…you have to indulge a little.
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Peach, Burrata, & Basil Crostini
makes about 16 crostini
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What’s in it:

  • Whole grain baguette, cut into 1/4 inch slices on a diagonal
  • 3 ripe yellow peaches, halved, pitted, and cut into about 6 slices each
  • 6-8 oz burrata ball
  • 10 large basil leaves, julienned
  • honey
  • olive oil
  • salt & Pepper

How to make it:

1. Slice your crostini and lightly brush both sides with olive oil.  Season with salt and pepper.  Toast in 2 batches in the toaster, flipping halfway through, until lightly browned and crispy.  You could also do this in the oven but you couldn’t pay me to turn on my oven right now.

2. Heat grill or grill-pan over medium high heat.  Spray your peach slices with olive oil spray and grill for about 2 minutes on each side, until there are nice grill lines and peach as softened slightly but is not mushy.  Set grilled peach slices aside.

3.  Construct your crostini by spreading 1-2 teaspoons burrata on the toasted baguette.  Season with a little salt and drizzle with honey.  Top with a grilled peach slice and julienned basil.  Enjoy!
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  3 Responses to “Peach, Burrata, & Basil Crostini”

  1. So glad you are back. I love your blog. Keep up the great recipes!!!!

  2. This recipe looks delicious and the new site looks fantastic!

  3. Love the new site! Congrats!!

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