Grilled Peach Crostini with Burrata

Ingredients

• 4 peaches, halved and pitted
• 1 baguette, thinly sliced
• 4 ounces burrata
• 3 tablespoons olive oil
• 1 tablespoon fresh mint, chopped
• 1 tablespoon sliced almonds
• 1 tablespoon Paul’s Peach Balsamic
• 1 tablespoon honey
• 1 teaspoon red pepper flakes
• ½ teaspoon salt

Method

1. Heat a grill or grill pan to medium. Brush the cut sides of the peaches with olive oil and brush the baguette slices with the remaining oil.
2. Place the peaches cut-side down over indirect heat. Add the bread and grill until the peaches soften and the bread is toasted, about 3 minutes.
3. When cool enough to handle, slice each peach half into eighths. Toss with salt, red pepper flakes, mint, almonds and half of the honey.
4. Top each toast with burrata and grilled peaches. Finish with the remaining honey and Paul’s Peach Balsamic.