Ingredients
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1 teaspoon herbes de Provence
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1 teaspoon sea salt
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12 slices Italian bread, toasted
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6 ounces Burrata cheese
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1 large fresh freestone peach, cut into 12 slices
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2 tablespoons turbinado sugar
Directions
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Stir together herbes de Provence and sea salt in a small bowl. Set aside.
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Top each slice toasted bread with a generous spread of Burrata cheese. Sprinkle cheese with a pinch of the herbes de Provence sea salt mixture. Set aside.
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Lay peach slices flat in a single layer on a flame-proof surface or plate. Lightly sprinkle each slice with turbinado sugar. Using a kitchen torch set to a medium-low flame, melt the sugar by making short, even passes over the top of the sugar. Continue melting the sugar until it bubbles and turns dark brown, about 30 seconds. Place peach slice on each piece of toast and serve.
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Nutrition Facts (per serving)
| 105 | Calories |
| 4g | Fat |
| 13g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 105 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 2g | 11% |
| Cholesterol 10mg | 3% |
| Sodium 300mg | 13% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 1g | 2% |
| Total Sugars 3g | |
| Protein 4g | 8% |
| Vitamin C 5mg | 5% |
| Calcium 19mg | 1% |
| Iron 2mg | 13% |
| Potassium 34mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
