Grilled Peach and Stracciatella Tartine Recipe
Introduction
This Grilled Peach and Stracciatella Tartine combines creamy, fresh mozzarella with juicy grilled peaches and a vibrant herb pistachio sauce. It’s a delightful balance of sweet, savory, and fresh flavors perfect for a light lunch or elegant appetizer.
Ingredients
- 8 oz fresh mozzarella
- ¾ cup heavy cream
- 12 peach slices (thick, from about 2 peaches)
- 6 slices prosciutto (sliced in half lengthwise to make 12)
- 2 tbsp fresh tarragon
- ¼ cup fresh chives
- ⅓ cup fresh parsley
- 3 tbsp pistachios
- ¼ cup parmesan (freshly grated)
- 1 tbsp white balsamic vinegar
- 1 fresno chile (rough chopped)
- 1 tsp crushed red peppers
- 1 lemon (zest only)
- ⅓ cup olive oil (+ more for drizzling the bread)
- salt and pepper (to taste)
- 1 garlic clove (peeled)
- honey (to taste)
- 1 small baguette (13-15 inches, sliced in half horizontally)
- edible flowers (optional)
Instructions
- Step 1: Prepare the stracciatella by shredding the fresh mozzarella into very thin strands. Combine the shredded mozzarella with the heavy cream in a container, cover, and chill in the fridge for at least 3 hours or overnight.
- Step 2: Wrap each peach slice with a half slice of prosciutto. For easier grilling, skewer the wrapped peaches. This step can be skipped if cooking in a pan instead of on the grill.
- Step 3: In a food processor, blend together tarragon, chives, parsley, pistachios, parmesan, white balsamic vinegar, fresno chile, crushed red peppers, lemon zest, and olive oil. Process until the mixture is chunky but smooth. Season with salt and pepper to taste, adding more olive oil if you prefer a smoother sauce.
- Step 4: Preheat a griddle, grill, or pan over medium heat. Cook the prosciutto-wrapped peaches for 2-3 minutes on each side until golden and slightly charred.
- Step 5: Drizzle olive oil on both sides of the baguette halves, then grill until golden and crisp. Rub the grilled bread with the peeled garlic clove for flavor.
- Step 6: Assemble the tartines by spreading the stracciatella evenly on both pieces of grilled bread. Drizzle honey over the cheese, then top with the crispy prosciutto-wrapped peaches and a generous spoonful of the herb pistachio sauce.
- Step 7: Slice each tartine into 6 pieces, ensuring each piece includes one peach slice. Garnish with edible flowers if desired, and serve immediately. Enjoy!
Tips & Variations
- For a vegetarian version, omit the prosciutto and add grilled halloumi or a handful of toasted nuts for extra protein.
- If fresh peaches are out of season, substitute with grilled nectarines or plums for a similar sweet flavor.
- Make the herb pistachio sauce smoother by blending longer and adding more olive oil, or make it chunkier by pulsing less.
- Allow the stracciatella to rest overnight to develop richer flavors and a creamier texture.
- Try drizzling balsamic glaze instead of honey for a tangier finish.
Storage
Store leftover stracciatella in an airtight container in the refrigerator for up to 2 days. The grilled peaches and assembled tartines are best enjoyed fresh but can be kept separately in the fridge and gently reheated on a grill or pan. Avoid storing the tartines assembled overnight as the bread may become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stracciatella ahead of time?
Yes, the stracciatella benefits from chilling at least 3 hours or overnight. This helps the flavors meld and gives it a wonderfully creamy texture.
What type of bread works best for this tartine?
A crusty baguette or rustic country bread tastes best, as it crisps nicely on the grill and holds up to the creamy cheese and juicy peaches without becoming soggy.
PrintGrilled Peach and Stracciatella Tartine Recipe
This Grilled Peach and Stracciatella Tartine features sweet, juicy peaches wrapped in savory prosciutto, grilled to perfection and served on toasted baguette slices smeared with creamy homemade stracciatella cheese. Enhanced with a vibrant herb and pistachio pesto, a drizzle of honey, and an optional garnish of edible flowers, this tartine elegantly balances smoky, creamy, sweet, and tangy flavors perfect for a sophisticated appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes (including chilling time)
- Yield: 12 tartine slices 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
Ingredients
Stracciatella
- 8 oz fresh mozzarella
- ¾ cup heavy cream
Main Ingredients
- 12 peach slices (thick, from about 2 peaches)
- 6 slices prosciutto (sliced in half lengthwise to make 12 pieces)
- 1 small baguette (13–15 inches, sliced in half horizontally)
- Olive oil (⅓ cup plus more for drizzling bread)
- 1 garlic clove (peeled)
- Honey (to taste)
Herb-Pistachio Sauce
- 2 tbsp fresh tarragon
- ¼ cup fresh chives
- ⅓ cup fresh parsley
- 3 tbsp pistachios
- ¼ cup freshly grated parmesan
- 1 tbsp white balsamic vinegar
- 1 fresno chile (rough chopped)
- 1 tsp crushed red peppers
- Zest of 1 lemon
- Salt and pepper (to taste)
Instructions
- Prepare Stracciatella: Shred the fresh mozzarella into very thin strands. In a container, combine the shredded mozzarella with heavy cream and mix well. Cover and refrigerate for at least 3 hours, preferably overnight, to allow cream to infuse and create a creamy stracciatella texture.
- Wrap Peaches with Prosciutto: Take each thick peach slice and wrap it tightly with half slices of prosciutto to make 12 wrapped pieces. Optionally, skewer the wrapped peaches for easier handling during grilling or pan cooking.
- Make Herb-Pistachio Sauce: In a food processor, combine fresh tarragon, chives, parsley, pistachios, freshly grated parmesan, white balsamic vinegar, chopped fresno chile, crushed red peppers, lemon zest, and olive oil. Process until the mixture reaches a chunky yet smooth consistency. Season with salt and pepper to taste, adding more olive oil if a smoother texture is desired.
- Grill Peaches: Preheat a griddle, grill, or skillet over medium-high heat. Cook the prosciutto-wrapped peaches for about 2 to 3 minutes per side until they are golden brown and slightly caramelized on both sides.
- Toast Baguette: Drizzle olive oil on both sides of the sliced baguette halves. Grill or toast them on the griddle or pan until golden and crisp. Immediately rub the peeled garlic clove over the toasted bread surfaces to impart a subtle garlic aroma.
- Assemble Tartines: Spread a generous layer of chilled stracciatella over both sides of the toasted bread. Drizzle honey to taste atop the cheese. Arrange the crispy prosciutto-wrapped grilled peaches over the cheese and spoon the herb-pistachio sauce on top. Slice each baguette half into 6 pieces, using one peach per slice. Garnish with edible flowers, if desired, and serve immediately.
Notes
- Make the stracciatella at least 3 hours ahead or overnight for best texture and flavor.
- Skewering the prosciutto-wrapped peaches helps prevent them from falling apart on the grill or pan.
- Adjust the amount of chili peppers and crushed red pepper flakes for desired heat levels.
- Optional edible flowers add an elegant visual touch but are not necessary for flavor.
- Use ripe but firm peaches to ensure they hold together well during grilling.
Keywords: Grilled peach, stracciatella tartine, prosciutto, herb pistachio sauce, summer appetizer, Italian tartine
