Ingredients

8 oz fresh mozzarella

¾ cup heavy cream

12 peach slices (about 2 peaches, sliced thick)

6 slices prosciutto (sliced in half lengthwise to make 12)

2 tbsp fresh tarragon

¼ cup fresh chives

⅓ cup fresh parsley

3 tbsp pistachios

¼ cup parmesan, freshly grated

1 tbsp white balsamic vinegar

1 fresno chile, roughly chopped

1 tsp crushed red peppers

1 lemon, zest only

⅓ cup olive oil, plus more for drizzling bread

Salt and pepper, to taste

1 garlic clove, peeled

Honey, to taste

1 small baguette (13-15 inches), sliced in half horizontally

Edible flowers (optional)

Instructions

Step 1: Make the stracciatella by shredding the fresh mozzarella into thin strands. Combine shredded mozzarella with heavy cream in a container, cover, and chill in the fridge for at least 3 hours or overnight to develop creaminess.

Step 2: Wrap each thick peach slice with a half-slice of prosciutto. Skewer the wrapped peaches if grilling on an open grill for easier handling; skip skewering if using a pan.

Step 3: In a food processor, combine tarragon, chives, parsley, pistachios, parmesan, white balsamic vinegar, fresno chile, crushed red peppers, lemon zest, and olive oil. Process until chunky-smooth. Season with salt and pepper, and add more olive oil if you prefer a smoother texture.

Step 4: Preheat your griddle, grill, or pan. Cook the prosciutto-wrapped peaches for about 2–3 minutes per side, until golden and slightly charred.

Step 5: Drizzle olive oil on both sides of the baguette halves and grill until golden. Rub the grilled bread with the peeled garlic clove for extra flavor. Spread a generous layer of stracciatella on both sides, drizzle with honey, then top with the grilled peaches and the herb-pistachio sauce.

Step 6: Slice the tartine into 6 pieces per half, placing one peach on each section. Garnish with edible flowers if desired, and serve immediately. Enjoy!

Tips & Variations

For a vegetarian version, omit the prosciutto and brush peaches with olive oil before grilling for a smoky sweetness.

If fresh peaches aren’t available, ripe canned or grilled nectarines can be a good substitute.

Adjust the amount of chile and red pepper flakes to suit your preferred spice level.

Make the stracciatella a day ahead to deepen the flavors and save time before assembling.

Storage

Store leftover stracciatella in an airtight container in the refrigerator for up to 2 days. The assembled tartine is best enjoyed fresh but can be wrapped tightly and refrigerated for up to 24 hours. Reheat the bread slightly in a pan or oven before serving; avoid reheating the stracciatella or peaches to maintain texture and flavor.

FAQs

Can I use other types of cheese instead of mozzarella for the stracciatella?

Stracciatella is traditionally made with fresh mozzarella for its creamy texture. You could try burrata or a soft ricotta blend, but the flavor and consistency might differ slightly.

How do I prevent the peaches from sticking to the grill?

Make sure your grill or pan is well-oiled and preheated before adding the peaches. Wrapping them in prosciutto also helps keep them moist and prevents sticking.