White Balsamic Shallot Vinaigrette

White Balsamic Shallot Vinaigrette

Product info

Grilled Peach, Burrata and Prosciutto Bruschetta


  • 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


  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.