Hamptons, I can't quit you and your quaint farm stands everywhere you turn. We went back for a quick weekend trip, and this time I picked up some freshly baked bread, homemade Burrata cheese, juicy white peaches, locally made honey and some fresh basil. And then I turned it all into a delicious appetizer! Carson, who is not usually one for the sweet and savory combination, LOVED this. Everything just came together perfectly. White peaches aren't overly sweet, but drizzled with a little honey, on top of creamy, salty cheese, on top of crispy bread... it was perfect. A little earthiness from the basil and a sprinkle of coarse sea salt topped it all off. I want more.
(**Which isn't saying much, because I want EVERYTHING right now. Only 4 more weeks left in this pregnancy and I want to eat and sleep the days away... healthy, huh? Don't worry, though, that's not happening because I'm constantly running after my 22 month-old and there is no more room left in this belly for food. Move over baby! Mama wants a thousand cookies.)
Burrata and White Peach Crostini
Loaf of french bread, thinly sliced on a diagonal
Burrata cheese (ricotta or goat cheese would work well too, me thinks)
Extra virgin olive oil
White peaches, thinly sliced
Fresh basil, cut into thin strips
Coarse sea salt
Preheat oven to 350. Brush both sides of bread with olive oil, and place on a baking sheet. Bake for roughly 15 minutes, flipping bread halfway through cooking process. Remove from oven when top of bread is lightly golden. Spread cheese on toast and top with peach slices and basil strips. Drizzle a small amount of honey and extra virgin olive oil over each and sprinkle with a small amount of coarse sea salt.