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–+ servings

Grilled Peach and Stracciatella Tartine

By: Nadia Aidi
|
Servings: 12 slices
Thick peach slices wrapped in prosciutto and grilled until golden, layered over homemade stracciatella on a toasted garlic baguette. Finished with a pistachio herb sauce of tarragon, chives, parsley, and fresno chile.
Prep 25 minutes
Cook 10 minutes
Chill Time 4 hours
Total 4 hours 35 minutes
A recipe for Grilled Peach and Stracciatella Tartine appetizer.

Equipment

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

Nutrition

Calories: 279kcal, Carbohydrates: 16g, Protein: 9g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 36mg, Sodium: 417mg, Potassium: 180mg, Fiber: 1g, Sugar: 4g, Vitamin A: 774IU, Vitamin C: 11mg, Calcium: 174mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info