There’s nothing quite like a big slice of my homemade sourdough bread especially when it comes loaded with delicious summer flavors. Fig preserves serve as the base layer, with prosciutto, and fresh summer nectarines placed atop, finished with mounds of buratta cheese and whole leaves of basil. Enjoy this Nectarine and Burrata Summer Toast before the season is over!
After a busy morning of homeschool and housework, hunger is bound to get me. I can always count on a plate like this to keep me going through to the next mealtime. Loaded toast is truly a mom’s best friend. Easy to put together and with so many options you can skip eating your kids leftovers and move on to something delicious just for mom.
Shop my pantry and spice cabinet to find ingredients you’ll need for this recipe.
Ingredients Needed for Nectarine and Burrata Summer Toast
- Slice of sourdough bread
- Olive oil
- Fig preserves
- Prosciutto (optional)
- Sliced nectarines
- Buratta cheese
- Fresh Basil
- Salt & pepper to taste
How to Make Nectarine and Burrata Summer Toast
- Start by brushing both sides of the sourdough bread.
- Layer first with fig preserves then prosciutto, and sliced nectarines.
- Place in your air fryer at 375F for about 5 minutes or until edges of bread are slightly golden and prosciutto begins to crisp.
- Finish with burrata cheese, fresh basil, a drizzle of olive oil, salt and pepper to taste.
Notes and Modifications
The prosciutto is absolutely optional if you prefer a more plant based approach to this toast. I love how versatile this set up is and how you can change out the fruit portion based on the season. Arugula salad also makes for an incredible option to top this toast as well. Feel free to use this recipe even after summer and into the fall months by swapping the nectarines for fall fruits like fresh figs, pears and apples.
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