Looking to impress your guests with a fresh, elegant appetizer? Peach Burrata Crostini is a deliciously simple yet gourmet bite that combines creamy burrata, sweet peaches, and crisp crostini. It’s perfect for warm-weather entertaining, family gatherings, or just treating yourself to something special. This dish brings bright flavors, creamy textures, and a beautiful presentation to any table—without needing hours in the kitchen.

Why You’ll Love This Peach Burrata Crostini

Peach Burrata Crostini isn’t just pretty on a plate—it’s a flavor-packed experience. The contrast of rich burrata and sun-ripened peaches delivers a balance of creamy and sweet, while fresh basil and a drizzle of honey bring it all together. It’s vegetarian-friendly, easy to assemble, and versatile enough for any occasion. Whether you’re hosting a summer brunch, holiday party, or looking for a light lunch idea, this recipe checks all the boxes for taste, texture, and simplicity.

What You’ll Need

Creating an unforgettable Peach Burrata Crostini starts with high-quality ingredients that are both simple and accessible. This appetizer’s beauty lies in its balance—each component brings a unique flavor and texture that works harmoniously with the others. Here’s everything you’ll need to make this vibrant dish come to life:

Fresh Ingredients

• 1 French baguette – sliced into ½-inch rounds. Look for a crusty exterior and soft interior. It provides the perfect base.
• 2 tablespoons olive oil – for brushing the baguette slices before toasting. Extra virgin olive oil is ideal for its flavor.
• 2–3 ripe peaches – sliced thinly. Yellow peaches are sweet and juicy, but white peaches can also be used if preferred.
• 8 oz burrata cheese – this soft Italian cheese is made from mozzarella and cream, giving it a luscious, creamy texture that pairs wonderfully with fruit.
• 2 tablespoons honey – for drizzling. It enhances the sweetness of the peaches and balances the richness of the cheese.
• Fresh basil leaves – torn or finely sliced. Basil adds a pop of herbal freshness and fragrance that complements the creamy and sweet elements.
• Sea salt flakes – just a pinch to heighten all the natural flavors.
• Freshly cracked black pepper – for a subtle kick and complexity.

Optional Add-Ons

• Balsamic glaze – a drizzle can offer a tangy contrast to the sweetness of the peaches.
• Microgreens – for garnish and a slightly peppery bite.
• Lemon zest – for brightness and added dimension.

All of these ingredients can typically be found in your local grocery store, and what’s even better is that they don’t require complex preparation. The key here is quality over quantity. Since there are so few ingredients, choosing fresh, ripe peaches and high-quality burrata makes a huge difference in the final taste.

If you’re preparing this for a crowd, you can easily double the quantities. The baguette slices can be toasted ahead of time, and you can slice the peaches just before assembling to keep them fresh and juicy. And since everything comes together in a few easy steps, this recipe is ideal for entertaining without stress.

How to Make Peach Burrata Crostini

Crafting Peach Burrata Crostini is a breeze—and the result looks and tastes like it came straight from a fine-dining kitchen. Follow this easy step-by-step process to ensure every crostini delivers a perfect bite. Below is the full recipe with precise measurements:

Ingredients

• 1 French baguette, sliced into 20–24 rounds (½-inch thick)
• 2 tablespoons extra virgin olive oil
• 2–3 ripe peaches (about 1 cup sliced thinly)
• 8 oz burrata cheese (two 4-oz balls or one large ball)
• 2 tablespoons honey
• ¼ cup fresh basil leaves, torn or thinly sliced
• Sea salt flakes, to taste
• Freshly cracked black pepper, to taste
• (Optional) 2 tablespoons balsamic glaze, for drizzling
• (Optional) 1 tablespoon lemon zest

Instructions

1. Prep the Baguette:
   Preheat your oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush each slice lightly with olive oil. Toast in the oven for 8–10 minutes, or until golden and crisp. Let cool slightly.
2. Slice the Peaches:
   While the crostini are toasting, wash and thinly slice your peaches. If your peaches are very ripe, handle gently to avoid bruising.
3. Assemble the Crostini:
   Once the baguette slices are cool enough to handle, gently tear or slice the burrata and distribute it evenly among the crostini. Place 1–2 slices of peach on top of each one.
4. Add Finishing Touches:
   Drizzle honey lightly over each crostini. Top with fresh basil, a pinch of sea salt, and a few cracks of black pepper.
5. Optional Enhancements:
   For added flair and contrast, finish with a drizzle of balsamic glaze and a sprinkle of lemon zest.
6. Serve Immediately:
   These are best enjoyed fresh while the bread is still slightly warm and the cheese is soft and creamy.

The beauty of this recipe is how effortless it is. There’s no need for complex equipment or techniques. It’s about layering quality ingredients in a thoughtful way that delights the senses. Plus, it’s fully customizable—whether you’re making a small batch for yourself or a platter for a gathering.

You Must Know

Even though this recipe is simple, a few important tips will make your Peach Burrata Crostini truly exceptional.

Burrata Must Be Room Temperature: Burrata’s flavor and texture shine when it’s not cold. Let it sit out for 20–30 minutes before using so it spreads easily and tastes creamier.

Ripe Peaches Are Essential: Choose peaches that are firm but give slightly to the touch. Too hard and they lack sweetness; too soft and they fall apart.

Assemble Right Before Serving: Toast the bread in advance if needed, but don’t add the toppings until it’s time to serve. That keeps your crostini crisp and fresh.

Use Quality Ingredients: Since there are so few items, each one matters. Get good crusty bread, fresh basil, and a burrata that’s rich and creamy.

Keep It Simple, Keep It Beautiful: Don’t overdo it. A touch of honey, a few peach slices, and fresh basil are all you need to create something stunning.

Perfecting the Cooking Process

While this recipe is easy, mastering a few key steps helps you get it just right.

Toast the Bread Properly: Slice your baguette evenly and brush lightly with olive oil. Bake at 375°F for 8–10 minutes until golden. Crisp edges and a slightly chewy center are ideal.

Slice Peaches Thinly: Aim for ¼-inch slices. This helps them lay nicely on top and gives the perfect bite without overpowering the cheese.

Use Burrata Gently: Tear it, don’t slice it. Spoon the creamy center right onto the crostini. It’s not meant to look perfect—it’s meant to taste amazing.

Balance Your Layers: Start with burrata, then peaches, then honey, basil, and a pinch of sea salt and pepper. Don’t pile too much; it’s about layering, not stacking.

Serve Right Away: Crostini are best fresh. If you need to prep ahead, toast the bread and slice your peaches in advance, then assemble just before serving.

Add Your Touch

One of the best things about Peach Burrata Crostini is how easily you can customize it. With a few creative tweaks, you can turn this simple appetizer into something uniquely yours.

Add a Citrus Kick: A little lemon or orange zest adds brightness and balances the creaminess of the burrata. Just a sprinkle goes a long way.

Use Different Fruits: No peaches? Try nectarines, plums, or even fresh figs. These fruits offer a similar texture and sweetness.

Spice It Up: Want a touch of heat? Add a tiny drizzle of chili oil or a light sprinkle of crushed red pepper flakes for a subtle kick.

Go Herbal: Basil is classic, but mint or thyme also pair beautifully with peach and cheese. Try mixing herbs or changing them up based on the season.

Make It a Meal: Turn these into open-faced sandwiches by using larger bread slices and doubling the toppings. Add a handful of arugula or a fried egg on top for brunch.

Peach Burrata Crostini is the perfect base to get creative. Mix and match until it feels like your signature dish

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Perfecting the Cooking Process

While this recipe is easy, mastering a few key steps helps you get it just right.

Toast the Bread Properly: Slice your baguette evenly and brush lightly with olive oil. Bake at 375°F for 8–10 minutes until golden. Crisp edges and a slightly chewy center are ideal.

Slice Peaches Thinly: Aim for ¼-inch slices. This helps them lay nicely on top and gives the perfect bite without overpowering the cheese.

Use Burrata Gently: Tear it, don’t slice it. Spoon the creamy center right onto the crostini. It’s not meant to look perfect—it’s meant to taste amazing.

Balance Your Layers: Start with burrata, then peaches, then honey, basil, and a pinch of sea salt and pepper. Don’t pile too much; it’s about layering, not stacking.

Serve Right Away: Crostini are best fresh. If you need to prep ahead, toast the bread and slice your peaches in advance, then assemble just before serving.

Chef’s Helpful Tips

Want to make your Peach Burrata Crostini look and taste like it came from a high-end kitchen? These chef-approved tips will help you elevate the final result:

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Let Ingredients Shine: Less is more. Don’t overcrowd the crostini. Allow each element—burrata, peach, basil—to stand out on its own.

Warm the Bread, Cool the Cheese: Serve crostini while they’re slightly warm, but make sure the burrata is at room temperature. This contrast enhances texture and flavor.

Use a Serrated Knife: When slicing the baguette, a serrated knife ensures even slices without squishing the bread.

Don’t Skip the Salt: A pinch of flaky sea salt makes the sweetness of the peaches pop and deepens the flavor of the cheese.

Make It Look Intentional: Garnish with purpose. A drizzle of honey, a neatly torn basil leaf, or a swipe of lemon zest can turn a casual bite into a restaurant-worthy presentation.

Small details matter—follow these tips to make your crostini unforgettable.

FAQ

Can I make this ahead of time?
You can toast the bread and prep your ingredients a few hours ahead, but assemble everything right before serving to keep the texture just right.

What can I use instead of burrata?
Fresh mozzarella or ricotta are decent substitutes, though they won’t be quite as creamy. For the closest match, try mozzarella di bufala.

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Are there any vegan options?
Yes! Use a plant-based creamy cheese (like almond or cashew-based cheese) and agave syrup instead of honey.

Can I use canned peaches?
Fresh is best, but in a pinch, use canned peaches packed in juice (not syrup). Drain and pat them dry before slicing.

Do I need to peel the peaches?
Not at all! Peach skin is soft and adds color and texture. If you prefer a smoother bite, you can peel them, but it’s optional.

Can I grill the peaches?
Absolutely! Grilling brings out deeper sweetness and adds a slight smoky touch. Just grill briefly—1–2 minutes per side on medium heat

Conclusion

Peach Burrata Crostini is more than just an appetizer—it’s a celebration of fresh, seasonal ingredients brought together with simplicity and elegance. With just a handful of carefully chosen components, this dish transforms into something extraordinary. Whether you’re hosting a summer party, planning a romantic dinner, or just craving something light and flavorful, this crostini offers the perfect bite every time.

It’s a recipe that invites creativity yet thrives on its minimalist approach. Creamy burrata meets sweet, juicy peaches on a crisp toast base, topped with fresh herbs and a drizzle of honey—it’s a balance of taste, texture, and visual appeal. With no need for complicated cooking or hard-to-find ingredients, it’s a go-to for both beginner cooks and seasoned hosts alike.

The beauty lies in its versatility: swap the fruit, adjust the herbs, or finish with your own twist. Serve it on a rustic platter and watch it disappear faster than anything else on the table. You’ll find yourself coming back to this recipe again and again—for how easy it is, and for how delicious it always turns out.

So the next time you want to wow guests or treat yourself to something special, skip the store-bought snacks and whip up a batch of Peach Burrata Crostini. It’s sure to become one of your most loved, most requested dishes.