Arugula, roasted peach and burrata toasts: a delicious sweet-and-savory combination!

Ingredients

• 4 slices of bread
• 1 peach
• 1 burrata
• 1 handful of arugula
• 1 Tbsp almonds
• 1 drizzle of olive oil
• salt
• pepper
• fresh basil

Preparation

• Wash the arugula and peach. Slice the peach. Crush the almonds.
• Grill the peach slices in a hot pan (you can also use a plancha or a panini machine if you have one). Remove from heat when both sides of the slices are golden brown.
• Toast the slices of bread until golden and crispy.
• Place the arugula on the bread slices, then top with the golden peach slices. Drizzle the slices with olive oil, then season with salt and pepper.
• Finally, add the burrata and crushed almonds to the toasts. And there you have it—your toast is ready to enjoy!

Observations

What bread should you use for bruschetta? For us, the perfect choice is sliced country bread. Choose a loaf you’ll enjoy picking up from the bakery, with a lovely soft crumb. It should have a dense crumb that will hold the toppings in place. If you like, you can also choose bread with seeds (flax, sesame, poppy) to add a little crunch and extra flavor to your toasts.

What size should a perfect bruschetta be? It all depends on where you’ll toast your bread slices. If you’re using a toaster, make sure the slices aren’t too large. If they are, use the oven’s broiler for a few minutes instead. This option will take a little longer.

What cheese should you put on bruschetta? Here, we chose creamy burrata. Dot it all over your toast and you’ll feel like you’re on a cloud when you bite into it :-) However, feel free to replace it with regular mozzarella or slices of a goat cheese log. This cheese pairs beautifully with sweet flavors. You could also add shaved Parmesan for a bruschetta with a little more character.

What can you use instead of roasted peaches? If you like sweet-and-savory flavors, you can replace them with sliced pears or apples. Otherwise, simply use tomatoes or grilled zucchini or eggplant :-)

Questions

Photos of members who cooked this recipe