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Erfrischender Sommergenuss: Fruchtig gegrillte Pfirsiche treffen auf cremige Burrata, knuspriges Ciabatta aus dem Backrohr und würzigen Rucola, abgerundet mit aromatischem Basilikum und feinem Aceto Balsamico.
Ingredients
Preparation method
Preparation & toasting
Preheat the oven to 200 °C top/bottom heat. Slice the ciabatta, drizzle with a little olive oil, and toast in the oven for about 6-8 minutes until golden brown and crispy.
Wash, halve, and pit the fresh peaches, then cut them into wedges. Toast the pine nuts in a pan without oil over medium heat until fragrant, then set aside.
Grilling peaches & serving
Heat a grill pan and brush with a little olive oil. Grill the peach wedges on both sides for approx. 2 minutes until nice grill marks form.
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