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.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 4 servings.13 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 2 ripe but firm peaches, halved and pittedFind substitute
- 4 thick slices sourdough breadFind substitute
- 8 oz (225 g) burrata, drained and tornFind substitute
- 3 tbsp extra-virgin olive oil, dividedFind substitute
- 1 tbsp honeyFind substitute
- 1 tsp flaky sea salt, dividedFind substitute
- ½ tsp freshly ground black pepper, dividedFind substitute
- ⅓ cup (45 g) toasted pistachios, roughly choppedFind substitute
- ½ cup fresh basil leavesFind substitute
- 1 tsp finely grated lemon zestFind substitute
- 2 tsp fresh lemon juiceFind substitute
- 1 tsp balsamic glaze, optionalFind substitute
- ¼ tsp red pepper flakes, optionalFind substitute
SpiceGuy suggestions
- Flaky Sea Salt — Important for balancing the sweet peaches and honey.
- Hot Honey — Can replace regular honey for a sweet-spicy variation.
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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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