This Peach and Heirloom Tomato Caprese with Prosciutto is the perfect summer appetizer! It has plenty of creamy burrata to balance out the sweet and acidic peach and tomato flavors, served with grilled garlic toast. Great for entertaining in the backyard or for a light lunch on the balcony.
Ingredients You'll Need
Heirloom Tomatoes: For the best results, use two large Heirloom Tomatoes, sliced in ¼ inch slices. Heirloom Tomatoes are sweet and add a beautiful pop of color to this spread.
Peach: Summer is the best time for peaches! You need one large yellow peach, sliced in ¼ inch slices.
Prosciutto: Three Ounces of thinly sliced prosciutto.
Burrata: One 4 ounce ball of burrata. It's super rich, mild and creamy. If you can't find burrata, mozzarella would work here too, though it won't have that creamy texture.
Basil: What goes better with tomatoes and burrata than fresh basil! Just a handful of basil leaves will do.
Olive Oil, Salt and Pepper: A light drizzle of extra virgin olive oil. Season with salt and pepper.
Bread: Half a loaf of french bread or ciabatta, sliced, to grill and serve with the salad.
Garlic: One clove of garlic, halved, for rubbing over the grilled bread.
How to Make Peach and Heirloom Tomato Caprese
Simply arrange the tomato and peach slices on a large plate or small serving platter. Next, add the prosciutto by tearing into smaller pieces and filling in the gaps. You'll do the same with the burrata ball. Gently pull apart into smaller chunks and arrange over the tomatoes, peaches, and prosciutto. Lastly, add some basil leaves, drizzle a little olive oil over the whole salad, then season with salt and pepper. Serve with grilled garlic toast.
How to Make Grilled Garlic Toast
Heat a grill pan (or grill) over medium heat. Lightly spray or brush both sides of the bread slices with a little olive oil. Place on the heated grill and cook about 2-3 minutes per side, or until slightly crispy. Let cool for a minute, then lightly rub the garlic clove over the toast. A little goes a long way here! Serve with the Peach and Heirloom Tomato Caprese.
Variations
- Make it vegetarian. Use one more peach in place of the prosciutto.
- Use a different cheese. Substitute the burrata for mozzarella, or even feta.
- Make it into a lunch salad. Serve over a bed of arugula to serve as a lunch salad.
More Peach Recipes
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Peach and Heirloom Tomato Caprese with Prosciutto
- Prep Time: 15 minutes
- Total Time: 15 minutes
Description
This Peach and Heirloom Tomato Caprese with Prosciutto is the perfect summer appetizer! It has plenty of creamy burrata to balance out the sweet and acidic peach and tomato flavors, served with grilled garlic toast. Great for entertaining in the backyard or for a light lunch on the balcony.
Ingredients
For the Peach and Heirloom Tomato Caprese
- 2 large heirloom tomatoes, sliced in ¼ inch thick slices
- 1 large peach, pit removed, sliced in ¼ inch thick slices
- 3 ounces thinly sliced prosciutto
- 4 ounce ball burrata
- ¼ cup fresh basil leaves
- extra virgin olive oil, for drizzling
- salt and pepper, to taste
For the Grilled Garlic Toast
- Half a baguette or loaf of ciabatta, sliced
- olive oil, for brushing on the bread
- one clove garlic, halved
Instructions
For the Caprese
- Arrange the tomato and peach slices on a large plate or small serving platter.
- Add the prosciutto by tearing into smaller pieces and placing in the gaps between the tomato and peach slices.
- Add the burrata by gently pulling it apart into smaller chunks, and placing over the tomato, peach, and prosciutto.
- Add the basil leaves, then lightly drizzle some olive oil over the salad. Season with salt and pepper.
- Serve with grilled garlic toast.
For the Garlic Toast
- Heat a grill pan (or grill) over medium heat.
- Lightly brush both sides of the bread slices with olive oil.
- Place bread slices on the grill. Grill them for 2-3 minutes per side, or until slightly crispy.
- Remove from the grill, and let sit for one minute.
- Lightly rub the garlic clove over the toasted bread. A little goes a long way here.
- Serve with the Peach and Heirloom Tomato Caprese.
Notes
Burrata is best served at room temperature, so take it out of the refrigerator 15 minutes before assembling.
You will not use the whole garlic clove for the garlic toast.
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