Burrata and Peach Crostini

Prep Time: 15 mins | Cook Time: 16 mins | Course: Dinner | Servings: 4 

Burrata, chicken tenders and fresh sliced peaches with caramelized red onion over warm toasted sourdough crostini, a lovely vinaigrette and balsamic glaze.

4 sourdough batard slices

3 Tbsp olive oil, divided

1 Tbsp butter

8 chicken tenders

Salt and pepper, to taste

½ tsp garlic salt

½ tsp dried basil

1 tsp oregano

½ red onion, sliced

1 peach, sliced (or nectarine)

1 Tbsp peach flavored or red wine vinegar

1 burrata ball, quartered

Fresh cilantro or basil, for garnish

Balsamic glaze, a drizzle

Fleur de sel or flaky sea salt

In a preheated skillet toast the bread in 1 tablespoon of the olive oil on both sides until lightly browned. Remove toast from the skillet onto a platter or large plate. Add another tablespoon of olive oil in the skillet along with the butter. Salt and pepper the chicken adding garlic salt, basil and oregano, cook for about 3 minutes a side or until cooked through. Remove chicken from the skillet onto a plate and keep warm. Add the remaining tablespoon of olive oil and caramelize the red onion slices, stirring for about 4 minutes, add in the peaches and cook 1 more minute. Remove from the heat and stir in the flavored vinegar. Stretch strips of burrata cheese over the crostini and lay a chicken tender next to it. Spoon the caramelized onion and peaches on top and spoon some of the vinaigrette over the sandwiches. Garnish with cilantro or basil and drizzle with the balsamic glaze. Sprinkle flaky sea salt on top.