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If you love burrata, this one is for you! Grilled Peach & Stracciatella Tartine ✨ AKA the best little appetizer recipe. Full of taste, texture and brightness…also, I’m sharing my little homemade stracciatella recipe hack with you that’s super easy and goes with anything!
Table of Contents
Why You’ll Love Grilled Peach and Stracciatella Tartine
Have you ever had a recipe with grilled peaches? They are divinity! This appetizer takes grilled peaches wrapped in crispy, salty prosciutto and then places them on homemade stracciatella (the insides of burrata) on top of a toasted baguette – the deliciousness is on another level. This recipe is a little hack to make stracciatella easily for much cheaper and without having to find mozzarella curds.
How to Prepare
Start your Stracciatella Early: Shred the mozzarella into super thin strands. Mix in the heavy cream, cover and refrigerate at least 3 hours. This can be done the day before.
Choose Firm but Ripe Peaches: You want these peaches to be just right for grilling. If they’re too soft they fall apart while seating, too ripe and they won’t have that amazing peach flavor.
Wrap the Prosciutto Tightly: Halve the prosciutto pieces lengthwise and wrap them tightly around the peach slices. If you are grilling, skewer them to make flipping easier. If not, skip that part.
Puree the Sauce Just Right: You are looking for a chunky smooth. Pulse it a few times and check. You want a drizzle, not a pour. Taste and adjust.
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🔥Chef Nadia’s Tip🔥
Be picky with your peaches! You want these peaches to be just right. If they’re too soft, they fall apart while seating, too ripe, they won’t have that amazing peach flavor. Make sure you pit and slice your peaches thickly so when they are grilled, they stay intact.
Substitutions and Variations
- Substitutions
- Stracciatella → If you are trying to make this last minute and don’t have time to make this stracciatella cheese recipe, you can always buy burrata and use that. It will be more expensive but quicker.
- Prosciutto → You can use mortadella or pancetta for a different protein pop.
- Grilled Peaches → Nectarines work beautifully, or even fresh figs or plums if in season and all of these will hold up to grilling.
- Variations
- Vegetarian Variation → Skip the prosciutto and buy a vegetarian parm to make this vegetarian.
- Spicy Variation → Drizzle with salsa macha or chili crisps for some kick.
The Perfect Pairings
This Grilled Peach and Stracciatella appetizer would be great to start with a Frozignon Blanc. For your main, Steak with Peppercorn Sauce and Butter Fennel Salad. For dessert, Amaretto Peaches are a great finisher.
Grilled Peach and Stracciatella Tartine: Questions Answered
Yes! The stracciatella is better prepped the day before. You can make the pistachio herb sauce up to 3 days ahead. Slice your peaches and prosciutto a few hours before and store them in the fridge. Grill and assemble right before serving.
Sure. Nectarines work beautifully, or even fresh figs or plums if in season and all of these will hold up to grilling.
Just leave off the prosciutto and you are good! Also with the parm for a vegetarian option.
I bought my edible flowers at Whole Foods. They come in different varieties.
Grilled Peach and Stracciatella Tartine
Equipment
- Bowl
- skewers, if using the griddle
- griddle, grill or pan
Ingredients
Stracciatella
- 8 oz fresh mozzarella
- ¾ cup heavy cream
Grilled Peach and Stracciatella Tartine
- 12 peach slices, slice them thick, this takes about 2 peaches
- 6 slices prosciutto, sliced in half lengthwise to make 12
- 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, + more for drizzling the bread
- salt and pepper, to taste
- 1 garlic clove, peeled
- honey, to taste
- 1 small baguette, 13-15 inches, sliced in half horizontally
- edible flowers, optional
Instructions
- Stracciatella: (Make at least 3 hours ahead) Shred the mozzarella into super thin strands. Add to a container and mix in the heavy cream. Cover and let chill in the fridge for at least 3 hours or overnight.
- Grilled Peach and Stracciatella Tartine: Wrap each peach with prosciutto. Skewer for easier grilling. Skip if you are doing in a pan.
- To a food processor, add the tarragon, chives, parsley, pistachio, parm, vinegar, fresno, crushed peppers, lemon zest and olive oil. Process until chunky smooth. Adjust for salt and pepper, and add more olive oil if you want it smoother.
- Preheat your griddle, grill or pan. Add your prosciutto wrapped peaches and cook until about 2-3 minutes per side or until golden on both sides.
- Drizzle olive oil on both sides of the bread and grill until golden. Rub a garlic clove on it. Top both sides with stracciattella, a honey drizzle, crispy prosciutto peaches and the sauce. Slice into 6 pieces each, one peach for each section Top with edible flowers (optional) and that is it! Enjoy!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
