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Peach & Burrata Bruschetta
1 loaf of crusty Italian bread, sliced diagonally 
Extra-virgin olive oil, follow recipe 
1-2 large semi-ripe peaches sliced in half moon 
8 oz. Burrata cheese, break into pieces  
1 large ripe tomato, diced  
1 cup of arugula  
6-8 oz. prosciutto  
2-3 oz. balsamic reduction to drizzle

Drizzle oil on sliced bread. Broil for 2-3 minutes or until golden brown. Stay near Remove. Place on a serving platter.
In a cast-iron pan, on medium-high heat, heat 1 tbs. olive oil. Cook the peaches until they obtain a caramelized color on each side, 8-10 minute in total. Spread/add the cheese on the bread, add tomatoes, arugula, peach, and prosciutto. Finish with a drizzle of balsamic vinegar.

Gina’s notes: you can grill the peaches instead of pan-frying them. Balsamic reduction is obtained when you put 1/2-1 cup of balsamic vinegar in a pan. Cook on low frame while stirring until it becomes syrupy. Do this at the last minute as it will harden quickly.

Wine pairing: the 2023 Bisol 1542 Gondolieri Conegliano Valdobbiadene Prosecco Superiore DOCG Brut was a perfect palate pleaser. This Prosecco showcased notes of pears, nectarines with a lively mousse and creamy texture.

When peaches are no longer in season, you can use figs or dehydrated apricots.

Let me know if you will give this a try!

Happy Cooking from Gina’s Kitchen!

Bon Appetit!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com