Chilled Summer Stone Fruit & Burrata Crostini

Pairs with Lloyd by Robert Lloyd Chardonnay
Yield:
4
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes

No grill? No problem. These chilled crostini are made for warm afternoons, small bites, and great conversation. Lush stone fruit meets creamy burrata on toasted bread—with either Lloyd or Prescription Chardonnay, it’s a match you’ll keep coming back to.

Ingredients

1 baguette, sliced into 1/2-inch pieces and toasted

8 oz burrata, torn

1 cup pitted cherries, peaches, or nectarines (sliced)

1 tbsp olive oil

1 tsp honey

Fresh basil leaves

Flaky sea salt

Preparation

  1. Toss sliced fruit in olive oil and a drizzle of honey. Set aside or chill lightly.
  2. Arrange toasted crostini on a serving platter.
  3. Top each with a dollop of burrata, then sliced fruit.
  4. Garnish with torn basil and a sprinkle of sea salt.
  5. Serve immediately with either Lloyd Chardonnay or Prescription Chardonnay.