Grilled Peach, Prosciutto and Burrata Crostini with Hot Honey

Warm the honey with the red pepper flakes in a small pan over low heat for 2 minutes, then set aside to infuse into hot honey.

Serves 6

Ingredients

• 1 baguette, sliced on the bias into 18 pieces
• 3 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 6 slices prosciutto, torn into ribbons
• 1/4 cup honey
• 1/2 tsp red pepper flakes
• 3 tbsp olive oil
• 1/4 cup fresh basil leaves, torn
• 1 tsp flaky sea salt
• 1/2 tsp cracked black pepper

Instructions

1. Warm the honey with the red pepper flakes in a small pan over low heat for 2 minutes, then set aside to infuse into hot honey.
2. Brush the baguette slices with olive oil and grill over medium-high heat until golden and crisp with light char marks, about 1 minute per side.
3. Brush the peach halves with the remaining oil and grill cut-side down until caramelized and grill-marked, about 3 minutes, then slice into wedges.
4. Tear the burrata into rough pieces and spoon a generous amount onto each grilled crostini.
5. Top with a few grilled peach wedges and a ribbon of prosciutto.
6. Drizzle each crostini with the warm hot honey and scatter over the torn basil.
7. Finish with a pinch of flaky salt and cracked black pepper.
8. Arrange on a platter and serve while the bread is still warm and the cheese is creamy.
9. This crostini captures the Italian genius for balancing a few perfect ingredients: the salty prosciutto, the milky burrata, the smoky sweetness of grilled summer peaches. A drizzle of chili-infused honey ties it together with gentle heat, turning a simple piece of toast into the appetizer everyone crowds around at a warm-weather gathering.

Nutrition (estimated, per serving)

• Calories: 310 kcal
• Protein: 12g
• Fat: 16g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 14g
• Sodium: 620mg