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Peaches, burrata and bread with basil being held by hand with a wooden board in the background.

Peach and Burrata Crostini

Isabel
Crostini, creamy burrata and sweet peaches are meant to be together for the ultimate summer appetizer.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 149 kcal

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.

Notes

The baguette makes about 12 slices.
I calculated about 3 pieces of crostini per serving.

Nutrition

Calories: 149kcalCarbohydrates: 12gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 10mgPotassium: 94mgFiber: 1gSugar: 11gVitamin A: 443IUVitamin C: 3mgCalcium: 154mgIron: 0.3mg
Keyword burrata appetizer, Crostini
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