Grilled peaches bring a touch of sweet, smoky warmth that feels like summer in every bite. Paired with creamy burrata, these crostini are a simple reminder that great food doesn’t have to be complicated.
The fresh herbs and a drizzle of balsamic add just the right pop, making each slice a perfect little celebration. This is the kind of dish that invites you to slow down, savor the flavors, and share something special with friends.
Ingredients
Here’s a simple, fresh combo that brings together juicy grilled peaches and creamy burrata with a touch of brightness from basil and a drizzle of sweet balsamic. Perfect for a light snack or a charming appetizer to share around the table.
- 1 French baguette, sliced and toasted
- 3 ripe peaches, sliced and grilled
- 8 oz burrata cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup balsamic glaze
- 1 tablespoon extra virgin olive oil (optional for brushing bread)
- Pinch of sea salt
- Freshly ground black pepper, to taste
Instructions
These crostini come together quickly and show how a few simple ingredients can create something fresh and tasty. The warmth of the bread meets juicy grilled peaches, creamy burrata, and just a pinch of brightness from basil and a sweet balsamic drizzle. Easy, light, and perfect for sharing.
- Toast the baguette slices: Slice your French baguette and lightly toast each piece until it’s golden and crisp, brushing with olive oil first if you like a little extra richness and crunch.
- Grill the peach slices: Cut the peaches into thick slices and grill them for a couple of minutes on each side until you see nice grill marks and they’re slightly softened but still hold their shape.
- Prepare the crostini base: Spread a generous layer of burrata cheese onto each toasted baguette slice, letting that creamy goodness melt just a bit with the residual warmth of the bread.
- Add the grilled peaches: Place two or three slices of grilled peach on top of the burrata for a juicy, sweet contrast.
- Sprinkle with chopped basil: Scatter the fresh chopped basil leaves over the peaches, adding a burst of herbal freshness and color.
- Drizzle with balsamic glaze: Finish with a sweet balsamic glaze drizzle, adding depth and a gentle tang that brings everything together beautifully.
- Season to taste: Lightly sprinkle a pinch of sea salt and a few twists of freshly ground black pepper over each crostini to balance the sweetness and enhance the flavors.
- Serve immediately: Arrange your crostini on a platter and enjoy them while the bread is still slightly warm and the flavors are at their peak.
How to Store Grilled Peach and Burrata Crostini
These crostini are best enjoyed fresh, but if you need to store them, keep the toasted bread and the peach-burrata topping separate in airtight containers in the fridge. Assemble just before serving to avoid soggy crostini. Use the toppings within 1-2 days for the best flavor and texture.
Tweaks and Additions
These crostini are already a lovely mix of sweet, creamy, and fresh. But with a few little twists and additions, you can make them even more exciting or tailor them to what you have on hand. Here are some friendly suggestions to try out next time you’re putting these together.
- Swap Burrata for Fresh Ricotta: If you can’t find burrata, fresh ricotta works beautifully here—it’s still creamy but a little lighter, making the peaches shine even more.
- Add a Dash of Crushed Red Pepper: For a playful kick, sprinkle a tiny pinch of crushed red pepper flakes over the peaches to balance the sweetness with gentle heat.
- Use Mint Instead of Basil: Try fresh mint leaves for a cool, bright twist that pairs surprisingly well with grilled peaches and balsamic.
- Top with Toasted Pine Nuts: Scatter some toasted pine nuts on top for a lovely crunch and a subtle nutty flavor that makes each bite more interesting.
- Drizzle with Honey Alongside Balsamic: Add a sweet drizzle of honey with the balsamic glaze for extra depth and a touch of floral sweetness.
- Include a Squeeze of Lemon Juice: A quick squeeze of fresh lemon juice over the peaches will brighten the flavors and add a nice tang that complements the cheese.
- Swap Balsamic Glaze for Aged Sherry Vinegar: If you want a less sweet, more complex acidity, drizzle aged sherry vinegar instead; it’s just as lovely and unexpected.
- Add a Few Kale Leaves or Arugula: For some green bitterness and a fresh bite, tuck a few baby kale or arugula leaves under the peaches.