Peach Burrata Crostini

Peach Burrata Crostini is summer on a slice of bread. Juicy peaches meet pillowy burrata atop warm, crisp crostini for a simple, unforgettable bite.

No fuss, no showy tricks—this is honest food that feels like company around the kitchen counter. A few thoughtful moves turn ripe fruit and soft cheese into something a little magical.

Bright, creamy, and just a touch smoky, each crostini balances sweet and savory in a single mouthful. The recipe that follows keeps things easy and offers small tips for the best results.

Ingredients

Light, simple and a little bit cheeky—this Peach Burrata Crostini list will get you everything you need to build those charred bread bites, creamy burrata clouds and glossy grilled peaches. Grab your skillet or grill and a good loaf, and you’re almost at the table.

• 1 baguette, sliced 1/2 inch thick
• 8 oz burrata, torn
• 3 ripe peaches, halved and sliced into wedges
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic glaze
• 1/3 cup fresh basil, thinly sliced
• 1 clove garlic, peeled
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

Simple steps, small fuss — this will get those warm, charred crostini topped with creamy torn burrata and glossy grilled peach slices ready to pass around the table. Follow them in order and you’ll have a snack that feels like summer and Sunday at once.

1. Preheat and oil your pan or grill: Heat a grill pan or outdoor grill to medium-high and brush the cut baguette slices on both sides with the extra virgin olive oil so they crisp and char easily.
2. Toast the bread until charred: Grill the oiled baguette slices 1–2 minutes per side until golden with a few dark char spots, then rub each hot slice with the peeled garlic clove to give the toasts a gentle garlicky kiss.
3. Prepare the peaches: Toss the peach wedges in a light coating of olive oil, then grill them cut-side down until caramelized and marked, about 2–3 minutes per side depending on ripeness.
4. Tear and season the burrata: Gently tear the burrata into rustic pieces on a plate, scatter the flaky sea salt and freshly cracked black pepper over it, and add a drizzle of olive oil to enhance the creaminess.
5. Layer burrata on the toasts: Spoon or press a generous piece of the seasoned burrata onto each garlic-rubbed slice of baguette so it starts to soften against the warm bread.
6. Top with grilled peaches: Arrange two or three grilled peach wedges on each burrata-topped toast, pressing slightly so the juices mingle with the cheese.
7. Finish with basil and balsamic: Scatter the thinly sliced fresh basil over the crostini and drizzle the balsamic glaze across the top, then add a final pinch of flaky sea salt and a grind of cracked black pepper to balance the sweetness.
8. Serve right away: Transfer to a platter and enjoy while the bread is still crisp and the burrata slightly warm, sharing straight from the plate with friends.

Tweaks and Additions

A few small swaps and extras can take these crostini from lovely to unforgettable without fuss—try one or two that fit your mood and the guests, keep it relaxed and tasty.

• Add thin Prosciutto di Parma: Tuck a thin slice under each grilled peach for a silky, salty counterpoint to the sweet fruit that makes every bite sing.
• Use aged balsamic or saba instead of a sweet glaze: A few drops of a really aged balsamic or saba give a deeper, tangy-sweet finish without the stickiness of a heavy glaze—drizzle sparingly.
• Scatter toasted pistachios or pine nuts: Chop and toast nuts briefly to add warm crunch and a nutty note that contrasts the soft burrata and juicy peach.
• Add quick-pickled shallots: Thinly sliced shallots tossed in a splash of vinegar, pinch of sugar and salt for 10–15 minutes bring bright acidity that cuts the richness.
• Drop in a few Calabrian chili flakes or a drizzle of chili oil: A tiny amount of heat—just a pinch of flakes or a thin streak of oil—gives the crostini a gentle warmth without stealing the show.
• Fold lemon zest into the burrata: Mix a little lemon zest and a teaspoon of extra virgin olive oil into the torn burrata for a fresh, citrus lift that brightens each bite.
• Brush peaches with honey or browned butter before grilling: A light brush of honey or melted brown butter helps the peaches caramelize faster and adds a layer of nutty-sweet flavor.
• Finish with an extra herb choice: Alongside basil try finely chopped mint for freshness or a sprinkle of lemon thyme for a subtle savory note—either one adds nice complexity.