Ingredients

8 oz fresh mozzarella

¾ cup heavy cream

12 peach slices (about 2 peaches, sliced thick)

6 slices prosciutto (sliced in half lengthwise to make 12)

2 tbsp fresh tarragon

¼ cup fresh chives

⅓ cup fresh parsley

3 tbsp pistachios

¼ cup parmesan, freshly grated

1 tbsp white balsamic vinegar

1 fresno chile (rough chopped)

1 tsp crushed red peppers

1 lemon (zest only)

⅓ cup olive oil (plus more for drizzling the bread)

Salt and pepper, to taste

1 garlic clove (peeled)

Honey, to taste

1 small baguette (13-15 inches, sliced in half horizontally)

Edible flowers (optional)

Instructions

Step 1: Prepare the stracciatella by shredding the fresh mozzarella into very thin strands. Place the shredded cheese in a container, mix in the heavy cream, cover, and chill in the refrigerator for at least 3 hours or overnight to let the flavors meld.

Step 2: Wrap each thick peach slice with a half slice of prosciutto. For easier grilling, skewer the wrapped peaches, but this is optional if cooking in a pan.

Step 3: In a food processor, combine the tarragon, chives, parsley, pistachios, parmesan, white balsamic vinegar, fresno chile, crushed red peppers, lemon zest, and olive oil. Process until the mixture is chunky-smooth. Taste and season with salt, pepper, and more olive oil if a smoother consistency is desired.

Step 4: Preheat your griddle, grill, or pan over medium heat. Cook the prosciutto-wrapped peaches for about 2-3 minutes per side until golden and slightly caramelized.

Step 5: Drizzle olive oil on both sides of the baguette halves and grill until golden brown. Rub the grilled bread with the peeled garlic clove to impart flavor. Spread a generous layer of the chilled stracciatella on both sides, drizzle with honey, top with the crispy grilled prosciutto peaches, and spoon over the herb-pistachio sauce. Slice into 6 pieces per side, placing one peach on each slice. Garnish with edible flowers if desired, then serve immediately.

Tips & Variations

For a vegetarian option, omit the prosciutto and grill peach slices alone, or substitute with grilled halloumi or another firm cheese.

Use ripe but firm peaches to prevent them from becoming too soft on the grill.

The stracciatella can be made a day ahead for even better flavor development.

Adjust the heat by using less or omitting the fresno chile and crushed red pepper for a milder tartine.

Storage

Store leftover stracciatella in an airtight container in the refrigerator for up to 2 days. The grilled peaches and herb sauce are best fresh but can be refrigerated separately for up to 1 day. Assemble tartines just before serving to keep the bread crisp. Reheat grilled peaches gently in a pan or grill to avoid drying. Bread can be refreshed by toasting briefly before assembling.

FAQs

Can I use other types of cheese instead of fresh mozzarella?

Fresh mozzarella is key for making stracciatella due to its creamy texture, but burrata or a soft ricotta can be used in a pinch, though the texture and flavor may vary slightly.

What if I don’t have a grill or griddle?

You can grill the peaches and bread in a hot skillet or pan on the stovetop. Use a cast-iron pan for best searing results and cook over medium heat until nicely browned.