Grilled 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
Scale
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
