I am having a hard time coming to terms with summer being half over. There are still so many things I have yet to cross off my summer bucket list like spending an entire day at the beach and making s’mores at a bonfire.
This past week Jay moved his charter fishing boat to my favorite port, Ludington. Even though it marks the beginning of the King Salmon’s journey back up the river in the fall to spawn and eventually die, the start of summer salmon fishing is the crescendo to my summer. Ludington is home to some of my favorite summer memories.
Over the weekend I met Jay up at the marina he docks at for one last relaxing weekend before the busiest fishing season gets into full swing. We spent our time eating at our favorite diner, playing pool at the bar, and making it over to the state park for a brief hike through the tall pines that line the lakeshore. It was much needed respite for both of us.
August is definitively the busiest season for both Jay and I. Between spending the week working full time and driving out of town to visit Jay every other weekend, I start to feel worn thin. So I’m giving myself permission to simplify. That means allowing the lawn to get a little out of control, letting the laundry sit for a couple days before folding it, and eating toast for dinner.
Just good bread brushed with olive oil, grilled, topped with creamy burrata, and warm peaches then finished with olive oil and sea salt.
Sounds simple, but I promise this dish is packed with flavor. The burrata adds a velvety texture, warm peaches offer sweetness, and balsamic contributes just a little bit of tartness to the toast. If you can’t find burrata, mozzarella would be a perfect substitute. It won’t be as spreadable as the burrata, but the flavor is pretty similar.
Serve a couple slices for a hearty meal or make it as a delicious side for brunch.
Here’s to hoping Ludington will offer the opportunities to cross off the rest of my summer to-do list. I’m looking forward to spending some time at the beach, sitting roof top at one of my favorite restaurants, and eating blue moon ice cream from a homemade waffle cone at House of Flavors. I so hope you’re making the most of the rest of the season. If you have any fun plans, please share them in the comments below!
Grilled Peach Burrata Toast with Balsamic
Makes 2 Servings
- 2 Slices Italian or Sourdough Bread
- 1 Tbsp Olive Oil
- 2 Peaches, sliced
- 2 Oz Burrata Cheese
- 1 Tbsp Balsamic Vinegar
- Sea Salt (Optional)
- Fresh Basil (Optional)
Heat the grill to medium. Brush the olive oil on both sides of the bread and place on the grill. Place the peaches on the grill. Flip the peaches and the bread after about 3 minutes and allow to grill for about 3 minutes on the other side. Bread should be toasted and peaches will get soft. Remove the bread and spread each slice with about an ounce of cheese. Top with the peaches and drizzle balsamic on top. Optionally season with flakey sea salt and fresh basil.