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Grilled Peach Tartines with Burrata and Cardamom and Clove Crumble

A delicious tartine featuring spiced peaches and creamy burrata.

Photo of Grilled Peach Tartines with Burrata and Cardamom and Clove Crumble


1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
2 tablespoons unsalted butter, cubed
1/4 cup chopped pecans, toasted
2 cups frozen DOLE® Sliced Peaches
2 tablespoons extra virgin olive oil
4 slices sourdough bread, sliced ½” thick
8 ounces fresh burrata cheese
2 ounces honey
to taste coarse sea salt


  1. Preheat oven to 350° F. In a small mixing bowl, combine flour, brown sugar, clove, and cardamom.
  2. Add butter to mixing bowl and pinch between fingers until uniform pea-sized pieces of dough form. 
  3. Fold in pecans and spread on parchment-lined baking sheet. Bake until golden-brown, stirring occasionally (approximately 10 minutes).
  4. Preheat a grill or grill pan over medium-high heat. Lightly brush frozen peaches on both sides with olive oil.
  5. Grill peaches sides down until dark grill marks form (approximately 3 minutes per side). Carefully transfer to a cutting board to cool.
  6. Brush slices of bread with olive oil on both sides. Grill both sides until golden brown and crispy.
  7. Top each piece of toast with 2-oz. of burrata cheese. Shingle 1/2 cup of peaches on top of burrata. 
  8. Finish each toast with 1/4 cup of crumble, 1/2 oz. of honey and coarse sea salt to taste. Serve immediately.
Fruit pairings tout 2018
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