Sourdough bread grilled in a skillet then rubbed with a garlic clove, topped with burrata, grilled peaches, olive oil, balsamic, prosciutto + arugula. A salty-sweet combination perfect for lunch or dinner.
Grill sourdough bread in a skillet until golden. Once grilled, rub the bread with a garlic clove. To prepare the peaches, slice them in half and remove the pit. Grill both sides of the peach halves, using a little olive oil. When ready to assemble the sandwich, slice each grilled peach half again to make thinner, easier-to-eat slices. Top the grilled sourdough bread with burrata, the grilled peaches, a drizzle of olive oil, a drizzle of balsamic, prosciutto, and fresh arugula.
