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Burrata, Pesto & Peaches Toast
Ingredients
- For the Basil Pesto:
- 2 cups fresh basil leaves
- 1/2 cup spinach (optional, for extra green color)
- 1-2 tablespoons toasted pine nuts
- 1/4 cup grated Parmesan cheese
- 2-3 garlic cloves
- 1/4 teaspoon salt
- 3 tablespoons Colavita Premium Italian Extra Virgin Olive Oil
- 2 tablespoons water (if needed)
- For the Caramelized Peaches:
- 2 fresh yellow peaches
- 1 tablespoon unsalted butter
- 1/2 tablespoon brown sugar (white sugar can work too)
- A pinch of salt
- Additional Items:
- 1 slice sourdough bread
- 1 burrata cheese
- Balsamic Glaze
- Chili flakes, to taste (optional)
Directions
- Bring a pot of water with 1 tablespoon of salt to a boil. Add the basil and spinach, blanch for 30 seconds, then transfer to a bowl of ice water. Let sit for 5 minutes.
- Squeeze the excess liquid out. In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic cloves, olive oil, and salt. Pulse while gradually adding the olive oil until the mixture forms a smooth paste. Add water if needed for a lighter texture. (A mortar and pestle can also be used.)
For the Peaches:
- Cut the peaches into slices and discard the pits.
- Place butter in a warm skillet over medium heat. Once melted, add the peaches in a single layer, sprinkle the sugar evenly, and add a pinch of salt. Mix gently and let the sugar dissolve.
- Cook for 5-7 minutes, then flip the peaches and cook for another 5 minutes.
- Remove and pat dry any excess butter.
To Assemble:
- Lightly toast the bread.
- Using a butter knife, spread the pesto over the toast.
- Place the burrata cheese on top of the pesto and spread it across the toast.
- Top the burrata with the caramelized peaches.
- Sprinkle chili flakes on top of the peaches and drizzle with Colavita Organic Balsamic Glaze.
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