This snack has a savory base, which allows the natural sweet flavor of the cherry and peach to come through. Fresh, pretty, and heaped with summer’s bounty, it’s a wonderful way to kick off an evening, especially accompanied by a beautiful cocktail or a good glass of wine. We always think an enticing snack served early at a party is a sign that things are only going to get better as the night goes on.
A good-quality baguette will go a long way here, so pick one up from your local bakery. Cherries are our favorite accompaniment, but any mix of stone fruits will do.
Makes 18 crostini
Hands-on time: 12 minutes
Total time: 32 minutes
1 baguette
4 tablespoons extra-virgin olive oil
2 cups chopped stone fruits (such as peaches, plums, nectarines, cherries—use a mix of whatever you have on hand)
1 tablespoon chopped shallot
2 tablespoons apple cider vinegar
2 teaspoons chopped fresh thyme, plus thyme leaves for garnish
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces burrata cheese, at room temperature
Flaky sea salt
1. Preheat the oven to 425°F.
2. Slice the baguette crosswise into 1/2-inch-thick slices. Place the baguette slices in a single layer on a baking sheet. Drizzle with 2 tablespoons of the olive oil. Bake for 10 minutes, or until toasted, flipping the baguette slices after 5 minutes.
3. Combine the stone fruits, shallot, vinegar, remaining 2 tablespoons olive oil, the thyme, kosher salt, and pepper in a medium bowl. Let stand for 10 minutes.
4. Smear the burrata on the baguette slices. Top with the fruit mixture. Drizzle with additional olive oil and sprinkle with the thyme leaves and salt.