Prosciutto, peach, maple honey and burrata croutons

Prosciutto, peach, maple honey and burrata croutons

Preparation: 20 minutes • Cooking: 10 minutes • Quantity: 16 croutons

without egg

Ingredients:

1/2 French baguette

60 ml (1/4 cup)
melted butter

3 fresh or frozen peaches, thawed and patted dry

15 ml (1 tbsp) olive oil

80 ml (1/3 cup) Miel Auguste creamed maple honey

250 ml (1 cup) arugula

8 slices prosciutto, cut in half

200 g (about 1/2 lb) burrata, shredded into 16 pieces

60 ml (1/4 cup)
chopped pistachios

32 small fresh basil leaves

Preparation:

Preheat the oven to 180°C (350°F).

Cut the baguette into 16 slices. Brush both sides of the bread slices with melted butter.

On a baking sheet lined with parchment paper, place the slices of bread.

Bake for 10 to 12 minutes, turning the bread slices halfway through cooking, until golden brown.

Meanwhile, cut each peach into quarters.

In a skillet, heat the oil over medium heat. Brown the peach quarters for 1 minute on each side.

Pour the honey into the pan and cook for 1 to 2 minutes over low-medium heat, until the peach segments are caramelized. Remove from the heat.

On the croutons, spread the arugula, prosciutto, burrata and peach segments. Drizzle with the remaining honey from the pan, then sprinkle with pistachios and basil leaves.