1 Tablespoon extra virgin olive oil
1 Tablespoon honey
1 Tablespoon freshly squeezed lemon juice
1 teaspoon fresh lemon thyme
Kosher salt and freshly ground black pepper
1 (10-ounce) multi-grain baguette or loaf, sliced and cut in half if necessary
Extra virgin olive oil
3 ripe (but firm) peaches, peeled and cut into quarters
1 1/2 Tablespoons unsalted butter
1 1/2 Tablespoons granulated sugar
8 ounces Burrata cheese
In a small bowl, whisk together the olive oil, honey, lemon juice, and thyme leaves. Season to taste with salt and freshly ground black pepper; set aside.
Position a rack in the upper portion of the oven and preheat the broiler. Lay the slices of bread on a baking sheet and drizzle with olive oil. Broil until the top is golden brown and toasted, checking often to make sure the bread is toasting evenly. Remove from the oven and set aside.
In large cast iron skillet, melt the butter over medium-high heat. Sprinkle the sugar evenly over the pan and lay the peaches cut side down. Cook until the peaches begin to caramelize, about 1-2 minutes. Turn the peaches over to the other cut side and cook until caramelized, another 1-2 minutes. Transfer the peaches to a cutting board and slice each quarter in half.
Place the cheese on a serving platter surrounded by the caramelized peaches and toasted bread. Drizzle the peaches and cheese with the vinaigrette. Season the cheese and the peaches with a sprinkle of kosher salt. Spread the cheese on the bread and top with a slice of peach. Enjoy!
Printed from thegalleygourmet.net
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