Peach and crispy prosciutto crostini
The perfect party food for the festive season!
Servings: 6
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.
