Peach, Burrata, Prosciutto and Basil Pastries
This is summer in a bite. Tart and sweet peaches, spicy basil, creamy burrata and salty prosciuotto come together to absolutely change your life (and your summer menu, of course!) Talk about a crowd pleaser!
- 2 sheets puff pastry thawed, but firm
- 6 oz. prosciutto
- 1 large peach washed, pitted, and thinly sliced
- 2 burrata
- 1 bunch basil chiffonade (thin ribbon slices) or chopped
- Fresh cracked black pepper to taste
- Honey to taste
Preheat the oven to 375 degrees Fahrenheit.
Flatten the sheet of puff pastry and cut each sheet into 6 equal rectangles.
To build one pastry: rip one piece of prosciutto apart into 3-4 equal-sized portions. Layer those pieces of prosciutto in the center of one rectangle of puff pastry, leaving about 1/2 inch border. Layer 4 peach slices on top.
Line 2 sheet pans with parchment paper. Place the pastries onto the pan and bake for 25 minutes, rotating the pan after 10 minutes to ensure even browning.
Remove the pan from the oven and let the pastries cool for 5-10 minutes.
Slice the burrata open and separate into approximately 1 tsp size portions. Top each tart with as much burrata as you please. Add basil and fresh cracked pepper on top. Finish them off with a generous drizzle of honey and enjoy!
I recommend Dufour puff pastry over Pepperidge farm, but any brand will do the trick!
You can substitute honey for agave nectar.
You can add toasted hazelnuts to the tarts for a deeper, rich nutty flavor.