Spicy Honey I m Hot Glazed Peach and Burrata Crostini

Spicy Honey I m Hot Glazed Peach and Burrata Crostini

Bright, slightly charred peaches meet creamy burrata and a glistening drizzle of Honey I m Hot for a showstopping appetizer or light lunch. This recipe uses a quick skillet sear to caramelize fruit, a simple herb oil, and the product both as a finishing glaze and a component of a tangy dressed arugula salad.

Ingredients

• 1 jar Honey I m Hot (for finishing and glazing) about 1 cup in jar, you will use about 6 tablespoons
• 1 small baguette sliced on a diagonal into 12 slices (about 1/2 inch thick)
• 3 ripe but firm peaches halved, pits removed, cut into 8 wedges each
• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil plus 2 tablespoons for dressing
• Salt and freshly ground black pepper to taste
• 8 ounces burrata cheese, drained and torn into pieces
• 2 cups packed baby arugula
• 1 tablespoon apple cider vinegar
• 1 teaspoon finely grated lemon zest
• 1 small shallot minced (about 1 tablespoon)
• 2 tablespoons toasted sliced almonds or pistachios for crunch
• Fresh basil leaves for garnish (about 8 leaves)

Instructions

1. Toast the baguette slices: Preheat oven to 400 F. Arrange bread on a baking sheet, brush lightly with 1 tablespoon olive oil, sprinkle with a pinch of salt, and bake until golden and crisp about 6 to 8 minutes. Set aside to cool slightly.
2. Pan sear the peaches: In a large nonstick or cast iron skillet, melt butter over medium-high heat. When butter foams, add peach wedges in a single layer, cut side down. Cook without moving until caramelized and browned 2 to 3 minutes. Flip and cook the other side 1 to 2 minutes. Reduce heat to low and brush each peach wedge lightly with 2 tablespoons Honey I m Hot. Remove peaches to a plate.
3. Make the quick arugula dressing: In a small bowl whisk together 2 tablespoons Honey I m Hot, 2 tablespoons olive oil, apple cider vinegar, lemon zest, minced shallot, and a pinch of salt and pepper. Taste and adjust acidity or heat by adding more vinegar or Honey I m Hot as desired.
4. Toss salad: Combine baby arugula and toasted nuts in a bowl. Drizzle half the dressing over the greens and toss gently so leaves are lightly coated. Reserve remaining dressing for drizzling over the crostini.
5. Assemble crostini: Place toasted baguette slices on a serving board. Top each with a small torn piece of burrata, then arrange 1 to 2 glazed peach wedges on top. Spoon a little of the reserved dressing and a tiny extra drop of Honey I m Hot over each crostini for shine and an extra sweet heat hit.
6. Finish and garnish: Scatter the dressed arugula around or on top of the crostini, garnish with fresh basil leaves and a sprinkle of cracked black pepper. For extra texture add an additional sprinkle of toasted nuts.
7. Serve: Serve immediately while peaches are warm and burrata is creamy. Offer the jar of Honey I m Hot on the side for guests who want an extra drizzle.

Notes

• To make this ahead: toast the bread and store airtight. Sear peaches up to 2 hours in advance and rewarm gently before assembling.
• Serve as an elegant appetizer, a light summer lunch, or as part of a cheese board with the jar of Honey I m Hot prominently placed for guests to add more heat.

Creative use of product: Besides brushing the peaches during searing and drizzling as a finishing glaze, stir 1 tablespoon Honey I m Hot into the arugula dressing for a layered sweet heat that ties the whole dish together. For a playful twist serve with extra Honey I m Hot in a small dipping dish for guests to dip crostini ends.