Description

This Grilled Peach and Stracciatella Tartine is a delightful combination of creamy homemade stracciatella cheese, sweet grilled peaches wrapped in savory prosciutto, and a vibrant herb-pistachio sauce. Perfect for a sophisticated appetizer or light meal, it balances fresh, smoky, and tangy flavors with a touch of honey and edible flowers for an elegant finish.

Ingredients

Scale

Stracciatella Cheese

8 oz fresh mozzarella
¾ cup heavy cream

Grilled Peaches

12 peach slices (thick slices, about 2 peaches)
6 slices prosciutto (sliced in half lengthwise to make 12)

Herb-Pistachio Sauce

2 tbsp fresh tarragon
¼ cup fresh chives
⅓ cup fresh parsley
3 tbsp pistachios
¼ cup Parmesan cheese (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 (+ more for drizzling bread and grilling)
Salt and pepper (to taste)

Additional Ingredients

1 garlic clove (peeled)
Honey (to taste)
1 small baguette (13–15 inches, sliced in half horizontally)
Edible flowers (optional)

Instructions

Make the Stracciatella: Shred the fresh mozzarella into very thin strands. Place the shredded mozzarella into a container and mix with the heavy cream until evenly combined. Cover and refrigerate for at least 3 hours or overnight to allow the flavors and texture to meld.
Prepare the Grilled Peaches: Wrap each thick peach slice with a half-slice of prosciutto, then secure with a skewer to hold the wrap for easier grilling. If using a pan instead of a grill, skewering is optional.
Make the Herb-Pistachio Sauce: In a food processor, combine the fresh tarragon, chives, parsley, pistachios, freshly grated Parmesan, white balsamic vinegar, chopped fresno chile, crushed red peppers, lemon zest, and olive oil. Pulse until the mixture reaches a chunky yet smooth consistency. Season with salt and pepper to taste. Add more olive oil if you prefer a smoother sauce.
Grill the Peaches: Preheat your griddle, grill, or pan over medium heat. Place the prosciutto-wrapped peaches on the grill and cook for about 2 to 3 minutes on each side until they are golden and slightly caramelized.
Prepare the Bread: Drizzle olive oil on both cut sides of the baguette halves and grill until golden and toasted. Once toasted, rub the warm bread with the peeled garlic clove to impart flavor.
Assemble the Tartines: Generously spread the chilled stracciatella cheese on each bread half. Drizzle honey over the cheese, then top with the crispy grilled prosciutto-wrapped peaches. Spoon over the herb-pistachio sauce. Slice each tartine into 6 pieces, ensuring each slice has a peach piece. Garnish with edible flowers if desired. Serve immediately and enjoy!

Notes

Make the stracciatella at least 3 hours in advance to allow the cream and cheese to meld perfectly for a luscious texture.
If you do not have a grill, a grill pan or regular pan can be used to cook the peaches, skipping the skewers.
The herb-pistachio sauce can be adjusted in olive oil amount depending on your desired consistency.
Use honey sparingly to balance the savory and sweet notes.
Edible flowers add a beautiful presentation but are optional.
For a vegetarian version, omit the prosciutto and consider adding grilled vegetables or marinated tofu instead.

Prep Time: 15 minutes (plus 3 hours chilling time for stracciatella)
Cook Time: 10 minutes
Category: Appetizer
Method: Grilling
Cuisine: Italian

Keywords: grilled peach, stracciatella cheese, tartine, appetizer, prosciutto, herb sauce, summer recipe