- Juicy honey balsamic grilled peaches - Creamy burrata and crispy herb butter crostini - An easy summer appetizer that comes together in minutes
- Unsalted butter - Basil - Garlic - Parsley - French bread - Almonds
- Honey - Olive oil - Balsamic - Peaches - Burrata cheese
In a small bowl, combine softened butter, basil, garlic, parsley, salt, and pepper until smooth and creamy.
Butter both sides of French bread slices and lay in a single layer on a parchment paper-lined sheet pan.
Grill bread over medium-high heat, flipping once until bread is toasted, about 3-5 minutes of cooking.
Wash peaches well and pat dry. Cut peaches in half and remove pits.
In a small bowl, whisk honey, olive oil, balsamic, salt, and pepper to taste.
Brush half of balsamic sauce over cut side of peaches. Set remaining sauce aside for later.
Grill peaches cut-side down over medium-high 3-5 minutes until peaches are slightly caramelized.
Cut peaches into wedges and arrange on a serving plate with burrata cheese. Drizzle reserved balsamic sauce over top and sprinkle fresh basil, and almonds over top. Serve with crostini and enjoy!