Peach, prosciutto burrata sourdough crostini with burst cherry tomatoes – Food & Home Magazine
Peach, prosciutto burrata sourdough crostini with burst cherry tomatoes. Bursting the flavour, this is the perfect way to kick off your summer lunch.
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Cooking tools:
- Grill
- Oven
- Skillet
- Baking sheet
- Chef's knife
- Bread knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- ***Tomato vinaigrette
- ⅓ cup olive oil
- 250 g cherry tomatoes
- ½ small red onion
- 2 garlic cloves, thinly sliced
- salt and pepper, to season
- ¼ cup red-wine vinegar
- 2 tbsp chives
- ***Crostini
- sourdough loaf, cut into 1.5 cm slices and toasted
- 250-500 g burrata cheese
- 2 peaches cut into thin wedges
- 140 g prosciutto slices
- fresh basil leaves
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