Tomato and Peach Salad with Burrata Crostini and Basil
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Ingredients & Equipment
What we send
- 4plum tomatoes
- 1red onion
- 1/4 ouncebasil
- 1 packetunsalted butter
- 1 tablespoonbalsamic vinegar
- 3 cupsbaby arugula
- 1 clovegarlic
- 4 ouncesburrata
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
Prepare IngredientsRinse all produce. Slice each tomato into 6 equal wedges. Slice peaches into ½-inch wedges, discarding pits. Peel onion, halve, and thinly slice. Pick basil leaves and tear into small pieces, discarding stems. Cut baguette into ½-inch slices.
Cook OnionHeat butter and 1 teaspoon olive oil in a large pan over medium heat. When butter is foamy, add onion and cook until beginning to soften, about 3 minutes. Add balsamic vinegar and cook until onions are very soft, 6-7 minutes more.
Cook Tomatoes and PeachesAdd tomatoes and peaches to pan with onion and cook, stirring occasionally, until slightly softened and warmed through, 3-4 minutes. Season with ½ teaspoon salt and pepper as desired. Remove from heat and stir in arugula and basil to wilt, about 1 minute. Divide tomato and peach salad between two plates.
Toast CrostiniWipe pan from peaches clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, arrange baguette slices in a single layer in the pan and cook until golden brown and crunchy, 2-3 minutes per side. Work in batches and add more oil as needed.
Season CrostiniRub garlic clove over one side of each crostini and season lightly with salt. Cut burrata into small pieces, and dollop onto garlic-rubbed crostini.
Plate SaladServe burrata crostini with tomato and peach salad. Snap a few #platedpics and dig in!