Welcome to our monthly garlic bread adventure! As someone who’s spent countless hours experimenting with garlic bread variations, I’m excited to share this Italian summer-inspired creation. This recipe combines the sweetness of grilled peaches, the creamy richness of burrata, and the salty complexity of prosciutto to create a truly memorable appetizer or side dish.

Having tested this recipe multiple times in my home kitchen, I can assure you that these flavors work beautifully together. The slow-roasted garlic provides a mellow, sweet foundation that ties all the components together perfectly.

Understanding the Key Components

There are three essential elements that make this recipe special:

1. Roasted Garlic: By slow-roasting the garlic, we transform its sharp, pungent flavor into something sweet and mellow. This technique, which we’ve refined over many recipes, creates a perfect base for our garlic butter.
2. Grilled Peaches: Don’t be skeptical about grilling fruit! Through testing, I’ve found that the dry-grilling method caramelizes the peaches’ natural sugars and adds a subtle smokiness that elevates the entire dish. The char marks also add visual appeal.
3. Quality Bread: I use pane di casa, but any crusty Italian bread will work well. The key is choosing a loaf with a sturdy structure that can support our toppings while maintaining a crispy exterior and soft interior.

Pro Tips

• Choose peaches that are ripe but still firm – they’ll hold their shape better when grilled
• Allow the burrata to come to room temperature for easier spreading
• Don’t skip the honey – it brings all the flavors together
• Making it vegetarian-friendly: Simply omit the prosciutto – the combination of peaches, burrata, and honey is delicious on its own.
• Burrata can be substituted with fresh mozzarella, though it won’t be quite as creamy.

Storage Tips

• Best served immediately while warm
• Garlic butter can be made ahead and stored in the fridge for up to 3 days
• Leftover assembled bread should be consumed within 24 hours

Ingredients

2 peaches, sliced and stone removed
1 garlic bulb, top removed
3 tbsp butter, softened
5-6 pieces of Prosciutto
1 burrata
1 loaf of crusty bread
chilli flakes, to taste
honey, to taste
parsley or basil, to garnish

Method

1. [this recipe makes for one half of your bread loaf]
   Preheat oven to 180C/350F.
2. Place your exposed garlic bulb into a ramekin with a drizzle of olive oil, salt and pepper. Bake for roughly 1 hour or until the garlic is soft and golden.
3. While the garlic is roasting, prepare your grilled peaches. Grill the peaches in a cast iron with no oil until golden on both sides. Set aside.
4. Once the garlic is roasted and cooled, squeeze out the flesh. Mix together the garlic flesh with butter, salt and pepper.
5. Slice your loaf of bread in half, length-wise and spread the butter mixture onto 1 half. Place the bread into the broiler/grill until golden.
6. Spread the burrata on top of your grilled bread. Then nicely place the grilled peaches and prosciutto on top. Top with chilli flakes, honey and parsley/basil.