A slice of toast with a schmear of Burrata is already a beautiful thing, but when you add a nice pinch of Herbes de Provence salt, then a slice of peach brulee, you are talking about a whole new level of beautiful. This is perfect for any kind of entertaining that occurs while fresh peaches are still in season.

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together herbes de Provence and sea salt in a small bowl. Set aside.

    Advertisement
  • 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.

Nutrition Facts

105 calories; protein 3.8g 8% DV; carbohydrates 12.7g 4% DV; fat 3.7g 6% DV; cholesterol 10mg 3% DV; sodium 299.7mg 12% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2013
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! I did have to make some changes because I live in the middle of nowhere and wanted to make it for a dinner party tomorrow night. First I think the nearest "herbs de Provence" are in a Wegman's a 4 hour round trip from here. so.... I had to make my own with some fresh herbs from my garden and a few dried ones that I had. I didn't have any savory nor do they carry it at our local grocery so that was left out. I do have Celtic Sea Salt. I don't know how far I would have to go for burrata cheese but was able to get some marscapone locally. Luckily farms are abundant here so I was able to get some really good peaches and I always have turbinado sugar. Anyway. Wow. Every bite is a great experience. Just... the salt with the sweet cheese... and then you get a hint of lavender from the herbs. Wow. Try it. Even if you have to modify it like I did you'll love it. Can't wait to serve it tomorrow at the birthday/dinner party. Read More
(22)

Most helpful critical review

Rating: 3 stars
07/06/2018
Bread was rather distracting from the flavor better without it! Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2013
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! I did have to make some changes because I live in the middle of nowhere and wanted to make it for a dinner party tomorrow night. First I think the nearest "herbs de Provence" are in a Wegman's a 4 hour round trip from here. so.... I had to make my own with some fresh herbs from my garden and a few dried ones that I had. I didn't have any savory nor do they carry it at our local grocery so that was left out. I do have Celtic Sea Salt. I don't know how far I would have to go for burrata cheese but was able to get some marscapone locally. Luckily farms are abundant here so I was able to get some really good peaches and I always have turbinado sugar. Anyway. Wow. Every bite is a great experience. Just... the salt with the sweet cheese... and then you get a hint of lavender from the herbs. Wow. Try it. Even if you have to modify it like I did you'll love it. Can't wait to serve it tomorrow at the birthday/dinner party. Read More
(22)
Rating: 4 stars
05/22/2012
thisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummythisissoyummy Read More
(13)
Rating: 5 stars
06/29/2012
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 some prosciutto and a mixed green salad. Read More
(6)
Advertisement
Rating: 5 stars
07/08/2015
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 the appetizer file! Read More
(4)
Rating: 5 stars
01/15/2015
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. Read More
(4)
Rating: 5 stars
07/27/2015
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 in this are delicious." We also brought some to our neighbors and they absolutely loved it! I'm going to make this as long as the peaches are ripe! Plus it's fun to torch your food! Read More
(2)
Advertisement
Rating: 4 stars
07/17/2015
Came out pretty good finally found some burrata! Read More
Rating: 3 stars
07/06/2018
Bread was rather distracting from the flavor better without it! Read More
Rating: 5 stars
07/02/2017
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. Read More