‘Tis the season for party food. Snack foods for starters or parties can be a challenge. You need to make them delicious but not too filling. Well, that’s where peach and crispy prosciutto crostini is the perfect dish!
Peach and crispy prosciutto crostini
One of the best things about this recipe is how simple it is to execute. Baguette into the oven, garlic and burrata mixed in a bowl. Then it’s about creating texture. I use prosciutto for a crunch. Like a lighter bacon, putting it into a pan and crisping it up takes no time and is worth the extra step. I use a secret ingredient in this dish. Cornish Sea Salt enhances the sweetness in the peach and the creaminess of the burrata. It’s a trick of the trade!
Grilled peaches
If you’re new around here, you may not have noticed how much I love using peaches in savoury dishes. I love to grill peaches which is how I have treated them here. Grilled peaches are the ultimate summer food. The grilling gives them a softer texture and is a twist on the sweet fruit.
Why salt on peach and crispy prosciutto crostini
You might think that the prosciutto brings enough salt, but sea salt is different. It’s a real flavour enhancer in the recipe. The cheese is so creamy and the peaches are sweet, so the salt is a counterbalance.
Sweet and spice – of course!
If I’m known for using garlic in a lot of dishes, I would also love to be known for my love of chilli flakes and honey. Sweet and spicy is a perfect combo. For peach and crispy prosciutto crostini, the flavour combination means that this one bite is a party in the mouth! I really rely on good quality sea salt to finish my food off. It gives a real punch of flavour.
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Images by Alanna Penna Photography.
Peach and crispy prosciutto crostini
Ingredients
- Cornish sea salt
- 1 garlic bulb
- 125 g burrata
- 2 peaches deseeded and sliced
- 1 tbsp honey
- 1/2 tsp chilli flakes
- 2 tbsp olive oil + extra to serve
- 100 g proscuitto sliced
- 1 baguette sliced
- fresh basil
Instructions
- Preheat oven to 160 degrees C / 320 degrees F if making the roasted garlic.
- Using a sharp knife, slice the top off the garlic bulb, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulb of garlic into the centre of an oven proof dish, drizzle with olive oil and season with salt and pepper. Bake for 1 hour.
- Allow the garlic to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin. Slightly squash the garlic cloves with the back of a knife or spoon.
- To a small bowl, combine the burrata and garlic and mix well until combined. Set to the side.
- On a medium heat in a frypan, bring 1 tablespoon of olive oil to heat. Add the peaches and drizzle with honey and sprinkle with Cornish sea salt flakes and chili flakes. Cook for 2 minutes on each side.
- In a separate fry pan on a high heat, fry the prosciutto until crispy and golden. Remove and set to the side. In the same fry pan on a medium heat, place the baguette slices and drizzle with the remaining olive oil. Cook for 4 minutes on each side or until golden and crispy.
- Prepare your crostini by layering a teaspoon of the burrata and garlic mixture onto the baguette, followed by a peach slice, crispy prosciutto, freshly sliced basil, sprinkle of Cornish sea salt flakes and drizzle of olive oil. Serve immediately.
Are there any specific tips for ensuring the prosciutto remains crispy when preparing the crostini in advance? Greeting : Telkom University
I would keep it laying on a wire rack for as long as possible then crunch it up and store it in an air tight jar!