Recipe by Executive Chefs /Owners Corrie and Wesley Reimer
376 E. Main St. Ashland, OR


Slice of Crusty Bread

1 ball of Burrata, such as Di Stefano

1 ripe Peach

1 clove Garlic

Mint leaves

Basil leaves

Finishing Olive Oil, such as Katz Olive Oil

High quality Balsamic Vinegar

Salt Flakes, such as Jacobsen Finishing Salt

Black Pepper


Toast bread.

Once toasted, scrape with garlic clove.

Tear burrata into chunks and place on garlic side of bread.

Cut peach into thick slices and place strategically on top of the burrata.

Season with salt flakes and pepper.

Grab a handful of mint and basil, throw it at the tartine and whatever sticks is correct.

Finish with olive oil and balsamic vinegar.