Grilled Peach Crostini

Summer is nearly here, and along with Summer heat and Summer fun, Oliver’s is super excited to welcome back Summer Stone Fruit! Stop by and check out seasonal fruit favorites like Certified Organic yellow or white Peaches and Nectarines from Nick Boldt, or stock up on summer snackers like fresh Rainier Cherries or sweet Apricots. Whether you enjoy them fresh or add them to your favorite dish, these juicy gems of Summer are worth savoring! A simple crostini and a kiss of fire are the perfect ways to dress up an already-perfect peach, especially when you add Prosciutto to the equation. Enjoy this easy griller as a delicious way to kick off a backyard barbecue, or whip up a batch for a luxurious lunchtime treat.

*Sale prices valid through 6/15/21.

  • Serves: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 7-10 minutes

Ingredients

  • 2 large/slightly under-ripe Organic Yellow Peaches, washed/pits removed & cut into quarters
  • 4 slices Sourdough Boule or Other Crusty French Bread
  • 1 lb. Fresh Burrata Cheese
  • 12 slices Parma Prosciutto
  • 1 large Garlic Clove, halved lengthwise
  • Olive Oil
  • Salt & Black Pepper

Instructions

  1. Preheat a well-seasoned grill on medium for direct heat. Drizzle sliced peaches lightly in olive oil, and season lightly with salt and pepper. Rub bread slices on both sides with garlic, then drizzle lightly with olive oil and season with salt and black pepper. Grill bread on one side for 1 minute, then flip and grill for an additional 1 minute; set aside until needed.

  2. Grill peaches with one cut side down for about 2 minutes, then flip to second cut side for additional 2 minutes. Flip again onto skin side, and grill an additional 3 to 4 minutes; transfer to a cutting board, and slice into wedges.

  3. To assemble the crostini, dollop burrata cheese evenly onto toasts, then top with wedges of grilled peach. Arrange prosciutto in between peaches; drizzle with additional olive oil, if desired. Serve fresh - makes a great appetizer or lunch.

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