Two slices of artisan toast topped with white cheese, yellow peaches, prosciutto and fresh basil leaves on a plate.

Grilled Peach, Burrata and Prosciutto Toast

This is a fantastic twist on summer garlic bread. The combination of sweet caramelised peaches, rich, creamy burrata and salty prosciutto on top of a slow-roasted garlic butter Hovis sourdough base is incredible.

Hovis White Sourdough bread on a white backdrop with a subtle shadow. The packaging is half transparent and half light and dark red with gold detailing

Made with Hovis® White Sourdough

Preparation time: 15 mins

Cook time: 1 hour

Serves 2

Ingredients

2 ripe but firm peaches, stoned and sliced into wedges
1 whole bulb of garlic
3 tbsp (approx. 45g) unsalted butter, softened at room temperature
2 slices of Hovis White Sourdough
1 ball of fresh burrata cheese (brought to room temperature)
5-6 slices of prosciutto
A drizzle of olive oil
Sea salt and freshly ground black pepper
Runny honey, to drizzle
Chilli flakes, to taste
Fresh parsley or basil, finely chopped to garnish

Tip

Make sure to let your burrata sit out on the counter for about 30 minutes before assembling. If it's straight from the fridge, the cold cheese will instantly cool down your hot bread and won't spread as beautifully.

Method

Preheat your oven to 180°C (160°C fan/gas mark 4). Slice the very top off the garlic bulb to expose the cloves. Place it into a small ramekin or baking dish, drizzle with a little olive oil and season with salt and pepper. Bake for about 1 hour until the cloves are completely soft, jammy, and golden. Leave to cool slightly.

A whole head of roasted garlic with the top cut off, exposing golden cloves, served in a small terracotta dish.

While the garlic is in the oven, heat a dry frying pan over a medium-high heat - do not add any oil. Place the peach slices directly onto the hot pan. Grill for a few minutes on each side until they are golden and have distinct charred grill marks. Remove and set aside.

Slices of yellow peach cooking in a black frying pan on a stovetop burner, with a blurred kitchen background.

Once the garlic is cool enough to handle, squeeze the soft cloves out of their papery skins into a small bowl. Add the softened butter, a pinch of salt and a grind of black pepper. Mash everything together with a fork until smooth and well combined.

A white bowl filled with swirled herb butter, flanked by fresh parsley, garlic cloves and a silver butter knife.

Slice your loaf of bread in half lengthways. Take one half (save the other half for another use) and spread the roasted garlic butter generously across the cut side. Place it under a preheated oven grill until the edges are beautifully crisp and golden.

Two slices of toasted bread, each topped with a decorative curl of butter, resting on a dark, textured wooden board.

Place your hot garlic bread on a board. Tear open the burrata and spread it evenly over the top. Arrange the grilled peach slices and ribbons of prosciutto over the cheese. Finish with a good drizzle of honey, a sprinkle of chilli flakes and a handful of chopped fresh herbs. Cut into slices and eat straight away.