Express Peach, Burrata and Pistachio Basil Toasts

Name: Express Peach, Burrata and Pistachio Basil Toasts
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 5.5 oz rustic bread, small slices; 7 oz burrata; 6.3 oz firm peach; 1 oz toasted pistachios; 0.35 oz fresh basil leaves; 1 tbsp honey; 1.5 tbsp olive oil; 2 tsp lemon juice; 1/4 tsp red pepper flakes; 1/3 tsp sea salt; 1/4 tsp black pepper

An original, fresh recipe ready in minutes: crisp toasts topped with creamy burrata, quickly sautéed peach, crunchy pistachios, basil, and a touch of lemon honey.

8 minPrep

5 minCook

13 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

8 rebanadas 160 g rustic bread, small slices (approx. 1 baguette small or pan of campo)
1 bola 200 g burrata (escurrida)
1 unidad grande 180 g firm peach (cut in wedges finos)
30 g 30 g toasted pistachios (chopped groseramente)
10 g 10 g fresh basil leaves (whole or rasgadas)
15 ml 15 ml honey
22 ml 22 ml olive oil (divided)
10 ml 10 ml lemon juice (freshly squeezed)
1 g 1 g red pepper flakes (optional)
2 g 2 g sea salt (or to taste)
1 g 1 g black pepper (freshly ground)

Nutrition facts

per serving

285 kcal

Calories

9 g

Protein

22 g

Carbs

18 g

Fat

2 g

Fiber

20 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
1. Heat a skillet or griddle over medium heat, about 180°C / 350°F surface temperature. Brush the 8 slices of rustic bread with 15 ml olive oil and toast for 1 to 2 minutes per side until golden and crisp.
2
2. In a small bowl, mix the honey with the lemon juice, a pinch of salt, and the red pepper flakes if using. Set aside.
3
3. In the same skillet over medium heat, add the remaining 7 ml olive oil and sauté the peach wedges for 1 to 2 minutes, just until warmed through, lightly colored, and still firm. Add a pinch of black pepper.
4
4. Place the drained burrata in a bowl and gently open it with a spoon so it becomes creamy and easy to spread.
5
5. Spread the burrata over the warm toasts. Arrange the sautéed peach wedges on top.
6
6. Finish each toast with chopped pistachios, fresh basil leaves, the lemon-honey mixture drizzled over, the remaining salt, and a little more black pepper to taste.
7
7. Serve immediately so the bread stays crisp and the burrata keeps its creamy texture.

Chef tips

For a more elegant finish, chop some of the pistachios very finely and leave the rest coarser for a mix of creamy and crunchy textures. If the peach is very ripe, sauté it for only 30 to 45 seconds.

Substitutions

You can swap the peach for nectarine or firm apricot. Burrata can be replaced with well-drained fresh mozzarella or creamy ricotta. Honey can be replaced with maple syrup, though the flavor profile will be different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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