Mouthwatering Grilled Peach and Burrata Crostini (Your New Summer Fave!)
If there's one recipe that screams "summer entertaining made easy and delicious," it's this Grilled Peach and Burrata Crostini. Picture this: warm, sweet peaches straight from the grill, creamy, dreamy burrata cheese, a crispy piece of toasted bread, and a drizzle of something sweet and tangy. It's the perfect bite, and trust me, it disappears in seconds!
Equipment
- Grill or grill pan
- Platter
- Knife
- Cutting board
- Tongs
Ingredients
- 1 French baguette Grab a nice, crusty one! Sliced into about 1/2-inch rounds.
- 2 tablespoons olive oil A good quality one for toasting that bread to golden perfection.
- 2 ripe peaches The star of the show! Make sure they're ripe but still slightly firm. Pitted and sliced.
- 1 ball burrata cheese about 8 oz or 225 g
- 1/4 cup fresh basil leaves Torn into pieces.
- 2 tablespoons honey or balsamic glaze, optional
- Salt and freshly ground black pepper To taste. A little sprinkle of flaky sea salt at the end is chef's kiss!
Instructions
- Step 1: Get your grill or grill pan heated up over medium heat. Brush both sides of each baguette slice generously with olive oil. Pop them on the hot grill and toast for just 1–2 minutes per side until you have light char marks and a nice crisp texture. Set them aside on a platter.
- Step 2: Lightly brush or toss your peach slices with a little bit of olive oil. Carefully place the peach slices on the hot grill. Grill them for only about 1–2 minutes per side until slightly softened with gorgeous grill marks. Remove them from the grill and let them cool just slightly.
- Step 3: Grab your toasted baguette slices. Tear or gently slice the burrata cheese and place a generous dollop or slice onto each toasted piece of bread. Top the burrata with a slice or two of your warm, grilled peach.
- Step 4: Sprinkle each crostini with a pinch of salt and a grind of fresh black pepper. Drizzle a little honey or balsamic glaze over the top. Scatter those torn fresh basil leaves over everything. Serve them immediately while the bread is still crisp and the burrata is soft and creamy.
Notes
Substitutions & Additions: Try grilled figs, sliced strawberries, or even grilled pineapple instead of peaches. Fresh mozzarella or creamy ricotta cheese work wonderfully in place of burrata. Instead of honey or balsamic glaze, try a hot honey drizzle, fig jam, or a reduction of balsamic vinegar. Add a thin slice of prosciutto or a sprinkle of chopped pistachios or slivered almonds. Fresh mint or a few small arugula leaves can also be lovely garnishes.
Tips for Success: Choose ripe peaches that give slightly but hold their shape for grilling. Watch the grill closely as bread and peaches cook quickly. Don't overcrowd the grill. Assemble right before serving for the best texture. You can grill the bread and peaches a few hours in advance, store separately, and assemble just before serving.
Storage: These are best enjoyed fresh. If you have leftovers, store the grilled bread, grilled peaches, and burrata separately in airtight containers in the fridge. You can try re-crisping the toast gently in a toaster oven or air fryer before reassembling.