You’ll Need
For the Toasts
4 thick slices sourdough or rustic country bread
2 ripe peaches, cut into thick wedges
1 tbsp olive oil
200g burrata
5 rashers smoked streaky bacon, cooked until crisp and chopped
Smokehouse BBQ Glaze
2 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp balsamic glaze
½ tsp smoked paprika
Freshly cracked black pepper
To Finish
Fresh basil leaves
Small drizzle of extra virgin olive oil
Sea salt flakes
Optional but dangerous
Hot honey
Toasted pecans
Pickled jalapeños
Parmesan shavings
Rocket leaves
Method
Preheat your air fryer to 200°C.
Brush both sides of the sourdough lightly with olive oil.
Air fry the bread for 3–4 minutes, turning once, until crisp and lightly golden.
Toss the peach wedges with a little olive oil.
Air fry the peaches for 5–6 minutes, turning halfway, until lightly charred with caramelised edges.
Meanwhile, whisk together the BBQ sauce, honey, Worcestershire sauce, balsamic glaze, smoked paprika and
cracked black pepper.
Spread or tear the burrata generously across each warm slice of toasted sourdough.
Arrange the charred peaches over the burrata.
Scatter over the crispy bacon.
Drizzle lightly with the warm BBQ glaze.
Finish with fresh basil, a drizzle of olive oil, a pinch of sea salt and any optional toppings.
Serve immediately while the toast is still crisp, the peaches are warm and the burrata is beautifully creamy.