FationateFoodBelly • Easy Recipes

Ingredients

• 4 ripe peaches, halved and pitted
• 1 bulb garlic
• 1 tbsp extra virgin olive oil (EVOO)
• 1 sprig rosemary
• Salt and pepper, to taste
• 3 tbsp unsalted butter, room temperature
• 5–6 slices prosciutto
• 2 small burrata balls
• 1 baguette, sliced
• Chili flakes, for garnish
• Honey, to taste
• Fresh parsley, for garnish

Instructions

1. Roast the Garlic:
   Preheat the oven to 400°F. Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, season with salt and pepper, and add a sprig of rosemary. Wrap in foil or place in a small covered dish and roast for 45 minutes, until soft and golden.
2. Grill the Peaches:
   While the garlic roasts, heat a grill pan over medium-high heat. Grill the peach halves (no oil needed) until they’re caramelized and slightly blistered. Set aside to cool, then slice if desired.
3. Make Garlic Butter:
   Once the roasted garlic is cool enough to handle, squeeze the cloves into a bowl and mash. Mix with room-temperature butter until smooth and well combined.
4. Toast the Baguette:
   Spread the garlic butter generously onto baguette slices. Bake at 350°F for 10–15 minutes, or until golden and crisp.
5. Assemble:
   Top each toast with burrata, grilled peach slices, and a ribbon of prosciutto. Drizzle with honey, then finish with a sprinkle of chili flakes and chopped parsley.
6. Serve immediately and enjoy fresh!