Peach, Burrata, & Pancetta Crostini
A summery sweet and salty flavor combination that's sure to please any crowd as an appetizer or as a snack on your own!
Ingredients
- 1 French Baguette or Sourdough
- Olive oil extra virgin
- 8-10 oz Your choice of burrata cheese
- 2 Georgia Peaches - sliced
- 4 oz Pancetta or Guanciale
- 5 tbsp Nonne Pia's Classic Balsamic Glaze or similar
- 1 tsp Cracked pepper
- 1 tsp Sea Salt
- 1/2 cup Fresh basil - chopped
Instructions
- Preheat your oven to 400℉
- Place the sliced bread on the baking sheet and drizzle with olive oil on both sides. Crack salt and pepper over each slice.
- Heat a pan at medium heat with a drizzle of olive oil. Place the pancetta or guanciale in the pan. Heat until slightly crispy on edges. Transfer to small plate or bowl. Return the pan and lower heat to low-medium
- Place sliced peaches in the same pan. (You can skip this step if you'd rather have room-temp peaches. It's good either way!)
- Place baking sheet with bread in the oven for 2-3 minutes or until lightly toasted.
- By the time the bread is done, the peaches are too. Remove the pan from heat. Remove the baking sheet from the oven.
- Break and tear the burrata over the bread. Use a spoon or hands to sprinkle guanciale over burrata. Layer the peaches, then the balsamic glaze.
- Top with fresh basil and enjoy!