Burrata Crostini with Peaches

This rustic burrata crostini transforms simple ingredients into an elegant appetizer perfect for summer gatherings or impromptu dinner parties. The contrast between creamy burrata, sweet peaches, and salty prosciutto creates a beautiful harmony of flavors that never fails to impress guests.

I first created these crostini for a backyard wine tasting with friends, and they've become my signature summer appetizer. The combination of crunchy bread, melty cheese, and fresh peaches consistently earns rave reviews and recipe requests.

Ingredients

• Sourdough or French baguette: Sliced into rounds; the artisanal quality of the bread makes a noticeable difference in the final taste
• Parmesan cheese: Adds a nutty depth of flavor and helps create the perfect crispy base
• Pecorino cheese: Slightly sharper than Parmesan, providing a wonderful complexity
• Fresh garlic: One clove grated finely brings essential aromatic notes without overpowering
• Fresh thyme leaves: Provides an earthy herbaceous quality that complements the sweet peaches
• Butter: Use high-quality unsalted butter for the richest flavor
• Prosciutto: Look for thinly sliced Italian prosciutto di Parma for the most authentic taste
• Burrata cheese: The star ingredient with its creamy center; must be at room temperature for optimal texture
• Fresh peaches: Choose firm but ripe peaches that yield slightly to pressure
• Hot honey: The secret ingredient that brings a sweet heat that ties everything together
• Fresh basil: Adds a final aromatic element and beautiful color contrast

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 400°F and allow it to fully heat while you prepare the other ingredients. This temperature creates the perfect environment for crisping the bread while melting the cheese mixture underneath. Position a rack in the middle of the oven for even heat distribution.

Create The Cheesy Foundation:

In a bowl combine grated Parmesan and Pecorino cheeses with the freshly grated garlic and thyme leaves. The combination of these two cheeses creates a more complex flavor profile than either would alone. Add the melted butter and a generous crack of black pepper, mixing until you have a spreadable paste. Transfer this mixture to a baking sheet, spreading it evenly to form the delicious crispy base for your bread.

Position The Bread Strategically:

Place each slice of baguette directly onto the cheese mixture, allowing the bread to make full contact with the cheese. This technique ensures the bottom of each slice absorbs the flavors and develops a golden crust. Brush the exposed tops with additional melted butter to promote browning. Arrange prosciutto pieces either on top of each slice or around them, depending on your preference.

Bake To Golden Perfection:

Slide your prepared tray into the middle rack of your preheated oven and bake for 15 to 20 minutes. Watch carefully around the 15-minute mark as oven temperatures vary. You want the bread golden and crisp, the cheese melted and beginning to brown at the edges, and the prosciutto just starting to crisp. The aroma will tell you when they're nearly done, filling your kitchen with an irresistible savory scent.

Assemble With Artistic Flair:

Transfer your hot cheesy bread pieces to a serving platter, arranging them with space between each piece. Take your room temperature burrata and gently tear it open, allowing the creamy center to spill slightly. Distribute pieces across the warm bread, where they will begin to melt slightly. Layer fresh peach slices on top, arranging them to cover most of the burrata. Add the crispy prosciutto pieces and scatter fresh basil leaves throughout.

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The hot honey drizzle is what takes these crostini from good to unforgettable. I discovered this magical ingredient at a specialty food shop and now keep a bottle permanently stocked in my pantry. The subtle heat builds slowly after the initial sweetness creating an addictive quality that keeps everyone reaching for just one more.

Seasonal Adaptations

While peaches create a stunning summer version of this appetizer, the recipe easily adapts to different seasons. In fall, try thinly sliced pears or figs for a more autumnal approach. Winter crostini work beautifully with roasted grapes or persimmons. Spring brings opportunities for strawberries or even tender asparagus tips. The key is maintaining the balance between the creamy burrata, salty prosciutto, and a touch of sweetness.

Make-Ahead Options

For stress-free entertaining, prepare components in advance. The cheese mixture can be made up to two days ahead and stored in the refrigerator. Slice the bread and store in an airtight container at room temperature for up to a day. You can even bake the bread with the cheese mixture and prosciutto a few hours before serving, then reheat briefly before topping with the fresh ingredients. Always add the burrata, peaches, and basil just before serving for the freshest presentation.

Serving Suggestions

These crostini make a stunning centerpiece on an antipasto platter alongside olives, marinated artichokes, and additional prosciutto. For a more substantial offering, pair with a chilled soup like gazpacho in summer or a warm tomato bisque in cooler months. When serving as party appetizers, consider offering both the peach version and an alternative topping to accommodate different preferences. These pair beautifully with prosecco, rosé, or a light pinot grigio.

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Serve these crostini warm and watch them disappear in seconds—truly an unforgettable appetizer for any occasion.

Frequently Asked Questions

→ Can I prepare these crostini ahead of time?

You can bake the bread with the cheese mixture up to 4 hours ahead, but assemble with the burrata, peaches, and garnishes just before serving for the best texture and flavor.

→ What can I substitute for burrata cheese?

If burrata is unavailable, try fresh mozzarella or a soft goat cheese. The texture will be different, but still delicious with the other ingredients.

→ How ripe should the peaches be?

Choose peaches that are ripe but still firm enough to slice neatly. Overly soft peaches may make the crostini soggy, while underripe ones lack sweetness.

→ Can I make these without prosciutto for vegetarians?

Absolutely! Simply omit the prosciutto. You might add some toasted pine nuts or a drizzle of balsamic glaze for additional flavor complexity.

→ What can I use instead of hot honey?

Regular honey drizzled with a pinch of red pepper flakes works well. Alternatively, try balsamic glaze, fig jam, or a light drizzle of good quality olive oil.

→ What type of bread works best for these crostini?

Sourdough or French baguette are ideal as they have good structure to hold toppings. Italian ciabatta or a rustic country loaf also work well when sliced appropriately.