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.
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.
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.
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.
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.
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.
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
4 servings