Grilled Peach Burrata Crostini

Ingredients

For the Crostini

• 1 baguette, cut diagonally into 16 slices
• 2 tablespoons olive oil, divided
• 3 ripe but firm peaches, cut into wedges
• 1/4 teaspoon kosher salt
• 8 ounces burrata cheese, drained

For Finishing

• 2 tablespoons honey
• 2 tablespoons balsamic glaze
• 1/3 cup fresh basil leaves
• 1/4 teaspoon flaky salt
• Freshly ground black pepper

Substitutions

• Use fresh mozzarella, whipped ricotta, or goat cheese if burrata is unavailable.
• Replace peaches with nectarines, apricots, or ripe figs, adjusting grill time to the fruit’s firmness.
• Use maple syrup instead of honey for a vegan-style version paired with plant-based creamy cheese.

Instructions

Step 1: Toast the bread

Brush both sides of the baguette slices with 1 tablespoon olive oil. Grill over medium-high heat for 1 to 2 minutes per side until crisp with visible toast marks.

Step 3: Grill the peaches

Place the wedges on clean grill grates and cook for 1 to 2 minutes per cut side, until marked and slightly softened but not collapsing.

Step 5: Assemble the crostini

Spread or place burrata over each warm toast and top with one or two grilled peach wedges.

Step 6: Finish and serve

Drizzle with honey and balsamic glaze. Add basil, flaky salt, and black pepper, then serve immediately.

How to Store Leftovers

• Store grilled bread, peaches, and burrata in separate covered containers in the refrigerator.
• Use the grilled peaches and burrata within 2 days.
• Do not store assembled crostini because the toast becomes soft.

How to Reheat

• Re-crisp the baguette slices in a 375°F oven for 3 to 5 minutes.
• Serve the peaches chilled or warm them briefly in a skillet; do not overcook them.
• Keep burrata cold and add it after the bread and peaches have cooled slightly.

What to Serve With It

• A simple arugula salad
• Sparkling water with lemon
• Grilled vegetables
• A larger antipasto platter

Common Mistakes to Avoid

• Using overripe peaches that fall apart on the grill.
• Leaving burrata too wet and soaking the toast.
• Assembling too early, which softens the baguette.
• Using thin balsamic vinegar that runs off the crostini.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.

Frequently Asked Questions