Peach Brulee Burrata Bruschetta
Ingredients15 m servings 105 cals
- Stir together herbes de Provence and sea salt in a small bowl. Set aside.
- Top each slice toasted bread with a generous spread of Burrata cheese. Sprinkle cheese with a pinch of the herbes de Provence sea salt mixture. Set aside.
- Lay peach slices flat in a single layer on a flame-proof surface or plate. Lightly sprinkle each slice with turbinado sugar. Using a kitchen torch set to a medium-low flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds. Place peach slice on each piece of toast and serve.
Per Serving: 105 calories; 3.7 g fat; 12.7 g carbohydrates; 3.8 g protein; 10 mg cholesterol; 300 mg sodium. Full nutrition
ReviewsRead all reviews 9
Incredible! While looking for a new appetizer recipe, I found this one and was thinking that those herbs don't sound like they would be good with peaches... so of course I had to try it. Wow! ...
Excellent. We made it for lunch at the office. This would make a fantastic appetizer for a party. I was already a fan of Burrata and the peaches were the perfect compliment. We served it with so...
Great summer-time appetizer. I've made it twice and it was a big hit both times. I was even asked for the recipe. It seems like it would take a long time, but it was actually pretty easy.
This is delicious!!! DH said it is a "keeper" recipe!!! I agree! Decided to simply use the broiler to brown the sugar since my torch is tucked away somewhere. This will become a regular in t...
I saw this recipe and knew I wanted to try it. I finally made it tonight and it was very, very good. My husband, who for some weird reason doesn't love peaches !?!?, even said "wow, the flavors ...
You are the best Your voice is perfect You just make everything workable Thank you thank you
Super easy to prepare ahead and delicious. I didn't have a torch so I broiled the peaches and brown sugar, then placed atop the bread and cheese.