Grilled Peach, Burrata and Prosciutto Bruschetta

Ingredients

• 10 oz. Marie’s^® White Balsamic Shallot Vinaigrette
• 4 each peaches, pitted and sliced into eighths
• 1 cup extra-virgin olive oil
• 20 each French bread, 1-inch slices
• 20 each burrata, cut into half-slices
• 20 each Prosciutto, thin slices
• 2 cups baby arugula
• 1 cup cherry tomatoes, halved
• 1 cup red onion, thinly sliced
• 1/2 cup radishes, sliced
• 1/4 cup basil, julienne

Preparations

1. On a preheated grill, place peaches and sear to a golden brown; set aside.
2. Brush olive oil onto bread slices; place on grill until grill marks appear and bread is toasted.
3. Place crostini on a plate; layer cheese, then prosciutto, atop each slice.
4. In a bowl, combine dressing, arugula, peaches, cherry tomatoes, onion, radish and basil.
5. Arrange tossed salad atop the crostini with burrata and prosciutto.