Bill and I were fortunate enough to spend 4th of July weekend in Manhatten Beach, CA. 3 days walking the beach, eating, drinking and relaxing was a perfect diversion for a busy life. One of our favorite places is Mangiamo’s, we stopped in for a glass of wine last time we were there and ended up staying for dinner. This time, we requested the cave and settled in for a quiet evening. I started with the Peach Bruschetta appetizer. It was amazing. I could have had it as my main meal and been perfectly happy.
Today, at Parker’s Farmers Market, I saw the huge sign for fresh picked Colorado Palisade Peaches and immediately knew I wanted to recreate this. I thinly sliced a baguette, brushed it with olive oil and baked in a hot oven at 400 degrees until almost crisp and set aside to cool. Since we were grilling, I decided to grill the peaches. I cut in half, removed the pit and lightly brushed with olive oil and threw them on a medium-low grill covered and let sit for about 10 minute. I started checking about 5 minutes in. Took longer than expected, but came out looking and smelling great. I spread a thin layer of burrata cheese, topped with sliced grilled peaches, basil (of course) and drizzled with Fig Chili Vinegar (my find from a previous post). Tasted better without the basil and the Fig Chili gave it a nice kick, however a simple balsamic vinegar would have been just as great.
- ½ loaf baguette thinly sliced
- 2-3 tablespoons olive oil
- 4 peaches halved and pitted
- ½ lb Burrata (1 round)
- 2 fresh basil leaves thinly sliced
- 3-4 tablespoons of balsamic or fig chili vinegar
- Brush baguette slices with olive oil and bake at 400 degrees until almost crisp, 5-10 min do not burn. Set aside to cool. Place peach halves cut side down on grill and cook 5-10 min until soft. Let cool. Spread Burrata on baked baguette slices, top with peaches, basil and vinegar.