Grilled Peach Tartines with Burrata and Mint
GRILLED PEACH TARTINES WITH BLACK TRUFFLE BURRATA, FIG BALSAMIC GLAZE, PEPPER JELLY AND CHOPPED MINT
There’s nothing quite like grilled peaches in the summer. They truly are a unique flavor and texture. They somehow get sweeter when grilled, without the help of anything. It also helps that in this recipe, I do a sweet and savory layering of textures that make this an appetizer for the summer!
I use red pepper jelly and this lovely Heinen’s fig glaze!
GRILLED PEACH TARTINES WITH BLACK TRUFFLE BURRATA, FIG BALSAMIC GLAZE, PEPPER JELLY AND CHOPPED MINT RECIPE
Ingredients
italian bread loaf, sliced thin, toasted
burrata cheese, 1 for each tartine (I got black truffle containers with 2, 4 oz balls in each)
fig glaze (you can use a balsamic glaze if you can’t find the fig)
red pepper jelly spread
4-5 peaches, cut to 1/4” slices
honey for drizzling
mint leaves for topping
Instructions
On an actual grill outside, or on a grill pan inside, which is what I use because I don’t really know how to use a real grill outside (lol), spray a vegetable oil onto the grate or the skillet grate on stove. Set to medium-high heat to get a good sear on the peach slices. I tend to cook them for about 4-5 minutes on each side. The other sides of the peach slices when flipped will cook faster than the initial side. Keep that in mind. After scored by the grill with lines that are to your liking, remove and set aside on a plate to let them cool a little.
Get your italian bread slices toasted in a toaster or panini toaster.
On each bread slice, the order of layering is burrata cheese (slice lightly with sharp knife and the inside will spill out and be the consistency of cottage cheese, that’s what you mainly use), this can be as thick as you like, but don’t make too thick or your bread slice will get soft and sink.
Next add the fig glaze as a drizzle, then a couple spoons of the pepper jelly.
Lastly, add 2-3 grilled peach slices, and top with honey and chopped mint.
