Orange Hot Honey Grilled Peach & Burrata Crostini

Ingredients

1 cup Florida Orange Juice
½ cup honey
⅛ teaspoon salt
½ teaspoon crushed red pepper flakes
1 to 2 baguettes or 1 ciabatta loaf (about 1 pound / 450g total), cut on the diagonal into ½-inch slices (about 16 slices)
3 tablespoons extra-virgin olive oil, divided
3 ripe but firm peaches, each cut into 6 to 8 wedges
2 (8-ounce) balls fresh Burrata (16 oz total)*
¼ cup fresh basil leaves, torn
½ teaspoon flaky sea salt
¼ teaspoon freshly ground black pepper

Directions

In a small saucepan over medium heat, simmer the orange juice until reduced to about 3 tablespoons of syrupy concentrate, 10-12 minutes. Stir in the honey, fine sea salt, and crushed red pepper flakes and warm for 1 minute, until smooth and pour-able. Remove from heat.

Heat a grill pan or outdoor grill over medium-high heat. Brush the baguette slices on both sides with 2 tablespoons of the extra-virgin olive oil. Grill until lightly charred with grill marks, 1 to 2 minutes per side. Set aside.

Brush the cut sides of the peach wedges with the remaining 1 tablespoon extra-virgin olive oil. Grill cut-side down until caramelized with clear grill marks, 2-3 minutes per side. In the last minute of grilling, brush the peaches with about 2 tablespoons of the OJ hot honey to glaze. Work in batches as needed to avoid overcrowding the pan.

Tear the Burrata and mound about 1 ounce onto each grilled baguette slice. Top with 1-2 grilled peach wedges. Drizzle with the remaining OJ hot honey, then finish with torn basil, flaky sea salt, and freshly ground black pepper. Serve immediately.

If you can’t find Burrata, you can substitute with Mozzarella