Peach crostini

INGREDIENTS Cornish sea salt 1 garlic bulb 125 g burrata 2 peaches deseeded and sliced 1 tbsp honey 1/2 tsp chilli flakes 2 tbsp olive oil extra to serve 100 g proscuitto sliced 1 baguette sliced fresh basil INSTRUCTIONS Preheat oven to 160 degrees C / 320 degrees F if making the roasted garlic. Using a sharp knife, slice the top off the garlic bulb, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulb of garlic into the centre of an oven proof dish, drizzle with olive oil and season with salt and pepper. Bake for 1 hour. Allow the garlic to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin. Slightly squash the garlic cloves with the back of a knife or spoon. To a small bowl, combine the burrata and garlic and mix well until combined. Set to the side. On a medium heat in a frypan, bring 1 tablespoon of olive oil to heat. Add the peaches and drizzle with honey and sprinkle