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The Best Heirloom Tomato, Grilled Peach and Burrata Crostini

Here's the perfect dish to celebrate the 4th of July, Bastille Day or Summer--an heirloom tomato, grilled peach and burrata crostini with Franco's balsamic on a bed of home-grown arugula.

I think this is one of the prettiest appetizers you can make and according to my co-workers, the best one I've ever shared in the office. (That made me feel good!) Not to mention, it's really simple to make.

INGREDIENTS

• 1-2 large heirloom tomatoes
• 2-3 tree-ripened peaches 
• 2-3 slices La Brea bakery roasted garlic loaf
• Di Stefano Burrata Alla Panna--I found it at Whole Foods
• olive oil, for brushing
• Franco's balsamic--or a really good authentic Italian brand
• arugula

This is my new find! It's the best burrata I've had, well outside of Italy. It's the freshest and creamiest. If I need a quick meal, I'll take a spoonful of this burrata, a few just-picked tomatoes from my garden, some fresh basil and a drizzle of olive oil and I'm in heaven. 

If you can find La Brea Bakery bread--use it. I didn't realized this loaf was already sliced until I opened it at home, but it was actually easier that way.

Here's one of my heirlooms! I've had the best crop this year! You just never know. I don't want to jinx anything, but I haven't had to share with the critters. 

On the other hand, my peach tree didn't produce any peaches. I was told it was because we had an extremely warm winter and stone fruit needs a strong cold snap to set. But I've had really good luck finding "tree-ripened" peaches at Whole Foods. 

Lightly brush the bread and peaches with a little olive oil.

Place on a hot grill and cook until the bread is lightly toasted on both sides and... 

…the peaches are caramelized.

Here's what Franco's balsamic looks like--definitely worth the trip! But if you can't go to Italy right now, use a really good balsamic.

Now for the easy part--assembly. Just scatter a few arugula leaves on a large platter. Arrange the tomato slices, peaches and burrata. Wedge in the crostini, drizzle with balsamic and top with fresh ground pepper.

To serve, spread a little burrata on the bread, top with the tomato and the peach and garnish with the arugula. 

One bite and I promise you'll never want summer to end!

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