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Peach and Heirloom Tomato Caprese

Peach and Heirloom Tomato Caprese with Prosciutto


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.



For the Peach and Heirloom Tomato Caprese

  • 2 large heirloom tomatoes, sliced in 1/4 inch thick slices
  • 1 large peach, pit removed, sliced in 1/4 inch thick slices
  • 3 ounces thinly sliced prosciutto
  • 4 ounce ball burrata
  • 1/4 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


For the Caprese

  1. Arrange the tomato and peach slices on a large plate or small serving platter.
  2. Add the prosciutto by tearing into smaller pieces and placing in the gaps between the tomato and peach slices.
  3. Add the burrata by gently pulling it apart into smaller chunks, and placing over the tomato, peach, and prosciutto.
  4. Add the basil leaves, then lightly drizzle some olive oil over the salad. Season with salt and pepper.
  5. Serve with grilled garlic toast.

For the Garlic Toast

  1. Heat a grill pan (or grill) over medium heat.
  2. Lightly brush both sides of the bread slices with olive oil.
  3. Place bread slices on the grill. Grill them for 2-3 minutes per side, or until slightly crispy.
  4. Remove from the grill, and let sit for one minute.
  5. Lightly rub the garlic clove over the toasted bread. A little goes a long way here.
  6. Serve with the Peach and Heirloom Tomato Caprese.


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.