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Fresh Burrata and Peach Bruschetta with Basil Oil and Aged Balsamic

Fresh Burrata and Peach Bruschetta - featured image
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A quick and easy summer appetizer featuring creamy burrata, ripe peaches, homemade basil oil, and aged balsamic vinegar on toasted rustic bread. Perfect for impressing guests with fresh, vibrant flavors.

Ingredients

Scale
  • 1 cup fresh basil leaves, packed, washed and dried
  • 1/2 cup extra virgin olive oil
  • Pinch of sea salt
  • 1 ball burrata cheese (about 8 ounces)
  • Fresh peaches, ripe but firm, sliced thinly (about 2 medium peaches)
  • 1 baguette or rustic Italian bread, sliced about 1/2 inch thick, day-old preferred
  • 2 tablespoons aged balsamic vinegar
  • 1 clove garlic, peeled
  • Sea salt to taste (preferably flaky like Maldon)
  • Freshly ground black pepper to taste

Instructions

  1. Make the basil oil: In a blender or food processor, combine 1 cup fresh basil leaves with 1/2 cup extra virgin olive oil and a pinch of sea salt. Blend until smooth and vibrant green, about 30 seconds. Set aside. If oil is too thick, add a teaspoon of olive oil to loosen.
  2. Prepare the bread: Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet and toast for 5-7 minutes until golden and crisp. Alternatively, use a grill pan over medium heat for 2-3 minutes per side. Once toasted, immediately rub each slice with the peeled garlic clove to infuse subtle garlic flavor. Set aside to cool slightly.
  3. Slice the peaches: Wash and thinly slice peaches about 1/4 inch thick, aiming for even slices.
  4. Assemble the bruschetta: Tear or spoon generous amounts of burrata onto each toasted bread slice. Top with 2-3 peach slices per piece. Drizzle with homemade basil oil, then lightly sprinkle flaky sea salt and freshly ground black pepper over the top.
  5. Finish with balsamic: Using a spoon, drizzle the aged balsamic vinegar over each bruschetta piece. The balsamic should be thick and glossy, adding a sweet tang without overpowering the dish.
  6. Garnish and serve: Scatter a few fresh basil leaves on top for extra color and aroma. Serve immediately for best texture contrast between creamy burrata and crisp bread.

Notes

Let burrata sit at room temperature for 15 minutes before serving to enhance creaminess and flavor. Rub toasted bread with garlic immediately after toasting for subtle garlic flavor and moisture barrier to keep bread crisp. Make basil oil fresh or store airtight in fridge up to 2 days and bring to room temperature before use. Toast bread until golden and crisp to avoid sogginess. Drizzle balsamic lightly to avoid overpowering the dish.

Nutrition

Keywords: burrata, peach bruschetta, basil oil, aged balsamic, summer appetizer, easy bruschetta, fresh herbs, quick recipe

Find it online: https://twirltaste.com/fresh-burrata-and-peach-bruschetta-recipe-easy-homemade-basil-oil-and-aged-balsamic/