Ingredients
- 1 baguette
- Six 4 oz balls of burrata, halved
- 2 tablespoons olive oil
- 3 tablespoons Balsamic Vinegar of Modena DPO, plus more for garnish
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1 1/2 cups diced strawberries
- 1 1/2 cups diced peaches
- 1 cup diced heirloom tomatoes
- 2 tablespoons mint chiffonade
- 2 tablespoons basil chiffonade, plus more for garnish
Directions
- Slice the baguette on the bias into 1/2-inch slices. Heat a large skillet over medium heat. Oast each piece of baguette until golden brown, 2 to 3 minutes.
- Meanwhile, in a medium bowl, whisk together the oil, vinegar, honey, and salt. Add the strawberry, peach, tomato, mint, and basil, and toss gently to combine. Refrigerate for 10 minutes.
- Spoon the mixture onto the toasted bread and top with burrata. Drizzle with vinegar and garnish with basil.
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