Perfectly grilled peaches meet creamy burrata , all nestled on toasted artisan baguette slices and finished with a drizzle of honey and a touch of fresh basil . These crostini are sweet-savory with a stunning contrast of textures—ideal as a refined summer starter or party appetizer.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 mins~ 8–10 crostini
For the Crostini
1 French baguette or rustic sourdough, sliced into ½-inch pieces
2 tbsp olive oil
2 cloves garlic, halved (for rubbing)
For the Topping
2 ripe but firm peaches, halved and pitted
9 oz burrata cheese, drained
2 tbsp honey or balsamic glaze
8 fresh basil leaves, torn or sliced
Flaky sea salt & freshly ground black pepper, to taste
Optional: 1 tsp lemon zest or a touch of chili flakes for a little zip
Grill the Peaches
1
Preheat a grill or grill pan over medium-high heat .
Lightly brush peach halves with a bit of olive oil .
Place cut-side down and grill for 2–3 minutes , or until charred marks form.
Let cool slightly, then slice into thin wedges.
Toast the Bread
2
Brush the baguette slices with olive oil on both sides.
Grill or toast in a skillet until golden and crisp , about 1–2 minutes per side .
While warm, rub each slice lightly with the cut side of a garlic clove for a subtle aromatic finish.
Assemble the Crostini
3
Tear the burrata gently and spoon a bit onto each toasted crostini.
Top with a few slices of grilled peach .
Drizzle with honey or balsamic glaze .
Sprinkle with basil , sea salt , and black pepper . Add lemon zest or chili flakes if desired.
Tips for Success
4
Use peaches that are ripe but firm so they hold up to grilling.
For a slightly tangy twist, swap honey for a balsamic reduction or hot honey .
Burrata should be served at room temperature to maximize its creamy texture.
Variations
5
Add prosciutto or crisp pancetta for a salty-savory bite.
Use nectarines or figs in place of peaches when in season.
Turn this into a salad : serve sliced grilled peaches and burrata over arugula with crostini on the side.
Suggested Pairings
6
Drink with: Sparkling rosé, prosecco, or a light sauvignon blanc
Serve with: Arugula salad, cured meats, or roasted nuts
Occasions: Alfresco dining, brunch boards, summer gatherings, romantic dinners
Ingredients ~ 8–10 crostini
For the Crostini
1 French baguette or rustic sourdough, sliced into ½-inch pieces
2 tbsp olive oil
2 cloves garlic, halved (for rubbing)
For the Topping
2 ripe but firm peaches, halved and pitted
9 oz burrata cheese, drained
2 tbsp honey or balsamic glaze
8 fresh basil leaves, torn or sliced
Flaky sea salt & freshly ground black pepper, to taste
Optional: 1 tsp lemon zest or a touch of chili flakes for a little zip
Directions Grill the Peaches
1
Preheat a grill or grill pan over medium-high heat .
Lightly brush peach halves with a bit of olive oil .
Place cut-side down and grill for 2–3 minutes , or until charred marks form.
Let cool slightly, then slice into thin wedges.
Toast the Bread
2
Brush the baguette slices with olive oil on both sides.
Grill or toast in a skillet until golden and crisp , about 1–2 minutes per side .
While warm, rub each slice lightly with the cut side of a garlic clove for a subtle aromatic finish.
Assemble the Crostini
3
Tear the burrata gently and spoon a bit onto each toasted crostini.
Top with a few slices of grilled peach .
Drizzle with honey or balsamic glaze .
Sprinkle with basil , sea salt , and black pepper . Add lemon zest or chili flakes if desired.
Tips for Success
4
Use peaches that are ripe but firm so they hold up to grilling.
For a slightly tangy twist, swap honey for a balsamic reduction or hot honey .
Burrata should be served at room temperature to maximize its creamy texture.
Variations
5
Add prosciutto or crisp pancetta for a salty-savory bite.
Use nectarines or figs in place of peaches when in season.
Turn this into a salad : serve sliced grilled peaches and burrata over arugula with crostini on the side.
Suggested Pairings
6
Drink with: Sparkling rosé, prosecco, or a light sauvignon blanc
Serve with: Arugula salad, cured meats, or roasted nuts
Occasions: Alfresco dining, brunch boards, summer gatherings, romantic dinners
Grilled Peach & Burrata Crostini
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