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Grilled Peach Tartines with Burrata and Cardamom and Clove Crumble

A delicious tartine featuring spiced peaches and creamy burrata.

Total Time: 25 minutes

Servings: 4

Ingredients

¼ cup all-purpose flour

¼ cup packed light brown sugar

¼ teaspoon ground cloves

¼ teaspoon ground cardamom

2 tablespoons unsalted butter cubed

¼ cup chopped pecans toasted

2 cups frozen DOLE Sliced Peaches

2 tablespoons extra virgin olive oil

4 slices sourdough bread sliced thick

8 ounces fresh burrata cheese

2 ounces honey

to taste coarse sea salt

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