Crisp sourdough is topped with creamy burrata, warm caramelized peaches, fresh basil, and crunchy toasted pistachios. Honey and lemon balance the rich cheese with sweetness and brightness, while optional balsamic and red pepper add tangy, spicy contrast.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 450 kcal
- Protein
- 14 g
- Carbs
- 40 g
- Fat
- 27 g
- Fiber
- 4 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 2 ripe but firm peaches, halved and pitted
- 4 thick slices sourdough bread
- 8 oz (225 g) burrata, drained and torn
- 3 tbsp extra-virgin olive oil, divided
- 1 tbsp honey
- 1 tsp flaky sea salt, divided
- ½ tsp freshly ground black pepper, divided
- ⅓ cup (45 g) toasted pistachios, roughly chopped
- ½ cup fresh basil leaves
- 1 tsp finely grated lemon zest
- 2 tsp fresh lemon juice
- 1 tsp balsamic glaze, optional
- ¼ tsp red pepper flakes, optional
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Flaky Sea Salt — Important for balancing the sweet peaches and honey.
- Hot Honey — Can replace regular honey for a sweet-spicy variation.
Instructions
- 1
Roast the peaches: Heat the oven to 425°F (220°C). Place the peach halves cut-side up on a sheet pan. Drizzle with 1 tbsp olive oil and 1 tbsp honey. Roast for 12–18 minutes, until tender and lightly caramelized. Let cool for a few minutes, then slice.
- 2
Toast the bread: Brush the sourdough slices with 1 tbsp olive oil total. Toast in a skillet over medium heat for 2–4 minutes per side, or toast in the oven, until deeply golden and crisp.
- 3
Season the burrata: Tear the burrata into chunks and gently season with ½ tsp flaky salt, ¼ tsp black pepper, lemon zest, and 2 tsp lemon juice.
- 4
Assemble: Divide the burrata evenly among the four slices of toast. Top with the warm roasted peaches. Drizzle with the remaining 1 tbsp olive oil and optional balsamic glaze.
- 5
Finish: Sprinkle evenly with the pistachios, torn basil, remaining ½ tsp flaky salt, remaining ¼ tsp black pepper, and optional red pepper flakes. Serve immediately while the bread is crisp and the peaches are slightly warm.
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