Crostini, creamy burrata and sweet peaches are meant to be together for the ultimate summer appetizer.
The combination of toasty bread with creamy burrata, topped with sweet peaches is the perfect summer bite.
Why You will Love this Appetizer
The best thing about this appetizer is how easy it is to make!
You only need 3 main ingredients and a couple of kitchen staples such as salt, honey and olive oil.
The crostini comes together in just about 20 minutes from beginning to end including prep time.
This appetizer has lots of great texture; crispy bread, tender peaches and creamy burrata.
If you love crostini as much as I do, try this fig and brie crostini made in the air fryer.
Peaches are perfect during summer, they are rich in vitamin C amongst other important nutrients. Read more about peaches here.
Ingredients
- Bread: Use a French baguette, ciabatta loaf or sourdough. These breads give you the best texture, you want a crispy exterior but a tender bite in the center.
- Peaches: Use peaches that are ripe but firm so you can grill them easily.
- Burrata: This specialty cheese is a ball of mozzarella filled with a creamy center known as Straciatella. It is mild in flavor and incredibly creamy.
- Olive oil.
- Salt.
- Basil.
- Honey.
Step by Step Instructions
Make the crostini first. Slice the baguette and drizzle with olive oil. Toast them in a griddle pan, oven or air fryer. They can also be grilled outdoors.
Slice the peaches and toss in olive oil, honey and a pinch of salt. Grill them in a griddle pan or use a skillet to cook them briefly to soften them.
Cut open the burrata ball and mix the creamy filling and outer casing to combine.
Spread a dollop of burrata over the crostini, top with a slice of peach and garnish with basil.
Substitutions and variations
The closest cheese to burrata would be fresh mozzarella but these crostini are great with brie or whipped feta. Goat cheese would also be so tasty, specially if you add more honey.
You can use peaches or any other stone fruit for these crostini. Fresh pears (don't grill them) are also great here.
Make ahead instructions
You can toast the bread ahead of time and store it in an airtight container.
The peaches con all be grilled in advance and store in the fridge in an airtight container until ready to use.
When ready to assemble the crostini, you can warm them up in the oven, in a skillet or simply enjoy them at room temperature.
Peach and Burrata Crostini
Equipment
- 1 Griddle pan
Ingredients
- 1 baguette loaf
- 4 ounces burrata 1 ball
- 2 peaches
- 1 tablespoon olive oil Divided.
- 1 tablespoon honey
- salt to taste
- basil garnish
Instructions
- Slice the baguette into ½ inch thick pieces.1 baguette loaf
- Drizzle the bread slices with olive oil until well coated. Use about ½ tablespoon of oil. Reserve the rest of the oil for the peaches.1 tablespoon olive oil
- Use a hot griddle pan or skillet to toast them over medium-high heat until golden brown. About 5 minutes per side.
- Cut the peaches around the stem and remove the pit. Cut into ¼ inch thick wedges.2 peaches
- In a bowl combine the peach wedges with the olive oil, honey and pinch of salt.1 tablespoon honey, salt
- Grill or cook the peaches on a skillet for about 2-3 minutes per side.
- Cut the burrata ball and mix the creamy filling with the outer casing until well combined.
- Place the toasted bread on a board and layer a dollop of burrata on top. Add a peach wedge and a leaf of basil.basil
- Enjoy immediately, drizzle with more honey if desired.
Maryln
Love it. So easy too