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This grilled peach tartine starts with a toasted baguette rubbed with garlic, stracciatella spread thick across the top. Grilled peaches wrapped in prosciutto go on next, deep golden from the grill, then a bright pistachio herb sauce over everything. You’ll find the rest of my tartines in the Tartine Recipes Collection.
Table of Contents
Homemade Stracciatella
What Is Stracciatella? Cut open a ball of burrata and the soft filling that spills out is stracciatella. It’s fresh mozzarella pulled into fine shreds and left to soak in cream until it goes spreadable, rich, and just barely sweet. Tartines are only one place to put it. Spoon it over pasta, pile it onto pizza, drop it on roasted vegetables or plain toast. Anything that can hold a spoonful is better with it.
Why Homemade Stracciatella Is Better: Store-bought stracciatella runs expensive, and plenty of grocery stores never carry it to begin with. Making your own is two ingredients and about five minutes of work: shred fresh mozzarella by hand into thin strands, stir in heavy cream, cover, and refrigerate. Go as thin as you can with the shredding, thin strands soak up more cream. Pat the mozzarella dry before you shred it too, water clinging to it will thin out the cream. Then it’s just waiting, at least 4 hours in the fridge and better overnight. It keeps 2 to 3 days, but it won’t last that long, trust me.
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The Perfect Peach 🍑
Skip the soft, ready-to-eat peaches for this one. You want ripe but firm, it should give slightly when you press it, not cave in. A peach that’s too soft turns to mush once it hits the heat and won’t hold together wrapped in prosciutto. Freestone peaches are easiest to work with since the pit comes away clean, but either kind works if you slice around the pit into thick wedges instead of trying to twist it in half. Pat the slices dry before you wrap them, any extra moisture just steams instead of charring. On the grill or griddle, they only need 2 to 3 minutes a side, enough to warm the fruit through and get the prosciutto deep golden before the peaches start breaking down.
The Pistachio Herb Sauce
Pulse, don’t puree: You’re looking for chunky smooth. Pulse a few times and check, then go again if it needs it. You want a drizzle, not a pour.
Loosen it with oil: If it’s too thick to drizzle, add more olive oil a little at a time until it moves the way you want.
Go easy on the salt: The parmesan is already salty and the prosciutto adds more on top, so season at the end and taste as you go.
Make it ahead: It keeps up to 3 days covered in the fridge.
Ingredient Swaps
- Stracciatella: Store-bought burrata works if you’re short on time, it’ll cost more but skips the wait.
- Prosciutto: Mortadella or pancetta both work if you want a different cured meat.
- Peaches: Nectarines, figs, or plums all hold up the same way on the grill if peaches aren’t in season.
- Baguette: Ciabatta, sourdough, or a thick country loaf like pain de campagne all hold up the same way under the stracciatella and peaches.
If you are looking for something more filling to be a main, check out the Mortadella Tartine with Stracciatella and Pistachio or Smoked Salmon Tartine instead.
Similar Tartine Recipes
Here is a collection of my favorite tartine recipes.
Frequently Asked Questions
I use these long skewers, they’re long enough to hold multiple pieces at once so you’re not flipping each slice individually.
I get mine at Whole Foods. They come in a few different varieties depending on the season.
Skip the prosciutto and swap in a vegetarian parmesan for the sauce, everything else stays the same.
Equipment
- Bowl
- skewers, if using the griddle
- griddle, grill or pan
Ingredients
Stracciatella
- 8 oz fresh mozzarella
- ¾ cup heavy cream
Grilled Peaches
- 12 peach slices, sliced thick, about 2 peaches
- 6 slices prosciutto, sliced in half lengthwise to make 12
Pistachio Herb Sauce
- 2 tbsp fresh tarragon
- ¼ cup fresh chives
- ⅓ cup fresh parsley
- 3 tbsp pistachios
- ¼ cup parmesan, freshly grated
- 1 tbsp white balsamic vinegar
- 1 fresno chile, rough chop
- 1 tsp crushed red peppers
- 1 lemon, zest only
- ⅓ cup olive oil
- salt and pepper, to taste
Tartine
- 1 baguette, 13-15 inches, sliced in half horizontally
- olive oil, for drizzling the bread
- 1 garlic clove, peeled
- honey, to taste
- edible flowers, optional
Instructions
- Make the Stracciatella: Shred the mozzarella into thin strands. Combine with the heavy cream in a container. Cover and refrigerate at least 4 hours, or overnight for best texture.8 oz fresh mozzarella, ¾ cup heavy cream
- Wrap the Peaches: Wrap each peach slice in a piece of prosciutto. Thread onto skewers to make flipping easier, especially on a grill where the slices can slip through the grates. Skip the skewers if using a pan.12 peach slices, 6 slices prosciutto
- Make the Pistachio Herb Sauce: Add the tarragon, chives, parsley, pistachios, parmesan, vinegar, fresno chile, crushed red pepper, lemon zest, and olive oil to a food processor. Process until chunky and smooth. Season with salt and pepper. Add more olive oil to loosen, if needed.2 tbsp fresh tarragon, ¼ cup fresh chives, ⅓ cup fresh parsley, 3 tbsp pistachios, ¼ cup parmesan, 1 tbsp white balsamic vinegar, 1 fresno chile, 1 tsp crushed red peppers, 1 lemon, ⅓ cup olive oil, salt and pepper
- Grill the Peaches: Preheat the griddle, grill, or pan to medium-high, about 375°F to 400°F (190°C to 205°C). Add the prosciutto-wrapped peaches. Cook 2 to 3 minutes per side, until golden on both sides.1 baguette
- Toast the Bread and Assemble: Drizzle olive oil on both sides of the baguette. Grill until golden. Rub with the garlic clove. Spread the stracciatella over both halves. Drizzle with honey. Top with the grilled peaches and pistachio herb sauce. Slice each half into 6 pieces. Garnish with edible flowers, if using.olive oil, 1 garlic clove, honey, edible flowers
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
