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Best Savory Grilled Peach and Burrata Crostini Recipe

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This Savory Grilled Peach and Burrata Crostini is a quick and easy summer appetizer featuring smoky grilled peaches, creamy burrata, and crunchy baguette slices, all drizzled with balsamic glaze and fresh basil. It’s the perfect crowd-pleaser for backyard barbecues and elegant al fresco dinners.

Ingredients

Scale
  • 1 large baguette (or ciabatta, about 12–16 inches long)
  • 3–4 ripe but firm peaches
  • 8 ounces fresh burrata cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic glaze (or balsamic reduction)
  • 1/4 cup fresh basil leaves, thinly sliced (chiffonade)
  • Flaky sea salt (like Maldon)
  • Freshly cracked black pepper
  • Optional: 4-6 slices prosciutto

Instructions

  1. Prep the grill: Preheat your outdoor grill or grill pan to medium-high heat. You want it hot enough to create char marks but not so hot that it burns. If using a grill pan, let it heat for 5 minutes. You should be able to hold your hand about 6 inches above the grates for 2-3 seconds.
  2. Slice the baguette: Cut the baguette into 1/2-inch thick slices on a slight diagonal. You should get about 16-20 slices. Brush both sides lightly with olive oil using a pastry brush.
  3. Prep the peaches: Wash and pat dry the peaches. Cut them in half, remove the pit, then cut each half into 3-4 wedges (about 1/2-inch thick at the widest part). Brush the cut sides lightly with olive oil.
  4. Grill the bread: Place the baguette slices on the grill in a single layer. Cook for 1-2 minutes per side until golden-brown grill marks appear. Flip when the edges start to look toasty. Transfer to a serving platter.
  5. Grill the peaches: Place the peach wedges cut-side down on the grill. Cook for 2-3 minutes without moving them. Flip and cook for another 1-2 minutes on the skin side. The peaches should be softened but still hold their shape.
  6. Assemble the crostini: While the peaches are still warm, arrange 2-3 peach wedges on each grilled baguette slice. Tear the burrata into pieces and place on top of the peaches.
  7. Finish and serve: Drizzle with balsamic glaze. Sprinkle with fresh basil, a generous pinch of flaky sea salt, and a few grinds of black pepper. If using prosciutto, tear into pieces and drape over the top. Serve immediately.

Notes

For best results, let burrata come to room temperature for 20-30 minutes before serving. Grill bread and peaches ahead of time (up to an hour) and assemble just before serving. Store grilled bread in a paper bag to keep crisp. Do not assemble ahead of time to avoid soggy bread.

Nutrition

Keywords: grilled peach crostini, burrata appetizer, summer appetizer, peach burrata crostini, easy appetizer, grilled bread, balsamic glaze

Find it online: https://cookluma.com/best-savory-grilled-peach-and-burrata-crostini-recipe/