1small baguette(I used a whole grain baguette with seeds)
2cupsbaby arugula
Juice of ½ lemon
18 oz ball burrata cheese
2ripe peaches,thinly sliced
¼cupfinely chopped salted pistachios
1tablespoon honey
Sea salt to taste
Instructions
Preheat oven to 400°F. Slice baguette into ½ inch slices and place in a single layer on a sheet pan. Bake for 8–10 minutes, or until lightly toasted. Let cool.
Meanwhile, toss the arugula with the lemon juice and a pinch of salt.
To assemble, place a few arugula leaves on top of each baguette slice. Use a spoon to scoop up about one tablespoon of the burrata cheese, and place on top of the arugula.
Top the burrata with a peach slice. Repeat the burrata and peach combination for each of the baguette slices.
Transfer the peach & burrata toasts to a serving platter. Drizzle with honey and sprinkle with chopped pistachios. Serve immediately.
Notes
If you aren’t using salted pistachios, sprinkle the finished toasts lightly with sea salt.I don't recommend making these ahead. The arugula will wilt. Assemble them right before serving.Nutrition facts are per toast (16 servings total).
Nutrition
Serving: 1toast (1/16 of the recipe)Calories: 103kcalCarbohydrates: 11gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 10mgSodium: 141mgFiber: 1gSugar: 3g