Grilled Peach Burrata Crostini Recipe: Easy Summer Party Appetizer

Juicy, caramelized peaches paired with creamy burrata on a crispy crostini—just the thought makes my mouth water! The first time I made grilled peach burrata crostini, it was a spontaneous summer evening, and honestly, it was the best decision I made all week. I’d snagged some ripe peaches from the farmers’ market, and with a ball of burrata waiting in my fridge, this appetizer practically created itself. I love how this recipe is both simple and a little bit fancy—perfect for summer parties, outdoor gatherings, or just a night when you want dinner to feel special.

Let’s face it, nothing screams summer quite like grilled peaches. The smoky sweetness that comes from charring them just enough to caramelize the sugars is out-of-this-world. Paired with the cool, lush center of burrata, every bite is a mix of tangy, creamy, and toasty flavors. I’ve made this grilled peach burrata crostini recipe at least a dozen times—sometimes for friends, other times just for myself (no shame!). It’s always a huge hit, and I’ve learned a few tricks to make it come out perfectly every time.

If you’re looking for an appetizer that’s as pretty as it is tasty, this one checks all the boxes. It’s a crowd-pleaser, easy to prep ahead, and totally customizable. Plus, it’s a stellar way to showcase peak-season peaches. Whether you’re entertaining or just want to treat yourself, grilled peach burrata crostini is the summer recipe you’ll want to make again and again.

Why You’ll Love This Grilled Peach Burrata Crostini Recipe

• Quick & Easy: Comes together in about 30 minutes—ideal for last-minute gatherings or when you need something impressive, fast.
• Simple, Seasonal Ingredients: No endless grocery list—just good bread, peaches, burrata, and a few pantry staples.
• Showstopper for Any Occasion: Perfect for brunch, backyard BBQs, or when you want to bring a little wow-factor to a potluck.
• Universal Crowd-Pleaser: Kids, adults, picky eaters—everyone raves about this combo. It’s a total conversation starter at the table!
• Unbelievably Delicious: The contrast of warm grilled peaches and cool, creamy burrata is next-level comfort food, with a summery twist.

What really makes this grilled peach burrata crostini recipe different is the way the peaches are grilled just long enough to develop a caramelized flavor, but not so long that they lose their juiciness. I always brush them with a hint of olive oil and sprinkle with flaky salt before grilling—trust me, it makes all the difference. The burrata melts slightly from the warmth of the peaches, creating a dreamy, spreadable layer atop each crunchy crostini. I love adding a drizzle of honey or balsamic glaze, too, for that sweet-savory finish.

Honestly, this recipe is my go-to when I want to impress without stress. It’s more than just an appetizer—it’s an experience. You know that moment when you take a bite and everything else fades away? That’s what happens here. So, whether you’re looking for a new summer tradition or the perfect dish to wow your friends, grilled peach burrata crostini is the answer.

What Ingredients You Will Need

This recipe uses simple, fresh ingredients to pack a punch of flavor—nothing complicated, just the good stuff. Most of these are pantry staples or easy to find during peach season. Here’s what you’ll need for grilled peach burrata crostini:

• Baguette or Rustic Italian Bread, sliced into 1/2-inch (1.25 cm) rounds (about 1 loaf)—(crisp base for the toppings; sourdough also works great!)
• Extra-Virgin Olive Oil (for brushing)—(adds richness and helps with grilling)
• Fresh Peaches, ripe but firm, pitted and sliced into wedges (3-4 medium peaches)—(the star of the show; yellow peaches bring a nice tang, but white peaches are sweeter)
• Burrata Cheese, fresh, drained (8 oz/225 g ball)—(for that creamy, decadent layer; if burrata is hard to find, fresh mozzarella is a decent backup, but it’s not quite the same!)
• Honey or Balsamic Glaze (for drizzling)—(optional, but brings the flavors together; I love a swirl of honey with a touch of sea salt)
• Fresh Basil Leaves, torn or thinly sliced—(adds brightness and color)
• Sea Salt & Freshly Ground Black Pepper—(to taste; Maldon or flaky salt is my favorite for finishing touches)
• Optional Add-ins:
  • Crushed red pepper flakes (for a little kick)
  • Prosciutto slices (for a savory, salty twist)
  • Chopped pistachios or toasted walnuts (for crunch)

Ingredient tips: Go for peaches that give slightly when pressed—they grill beautifully and don’t fall apart. For the bread, I usually pick up a day-old baguette (it toasts up extra crispy). When it comes to burrata, look for it in the specialty cheese section; BelGioioso is a brand I trust for consistent creaminess. If you need this recipe gluten-free, just swap in your favorite GF baguette or sliced bread and toast as usual.

Honestly, you can swap and personalize as much as you like—this is one of those recipes where the basics are solid, but the possibilities are endless.

Equipment Needed

• Outdoor Grill or Grill Pan: For those classic grill marks and smoky flavor. If you don’t have a grill, a stovetop grill pan or a cast iron skillet works just fine.
• Baking Sheet: For toasting the bread if you prefer the oven method (especially handy for big batches).
• Basting Brush: For brushing olive oil on the bread and peaches. A silicone brush is easy to clean, but honestly, a spoon works in a pinch.
• Sharp Knife and Cutting Board: For slicing peaches, bread, and tearing basil. I’m always careful with super ripe peaches—they can get slippery!
• Tongs: Essential for flipping bread and peaches on the grill without burning your fingers.
• Serving Platter: To present your crostini in style. I love using a wooden board for that rustic, Pinterest-worthy look.

If you’re grilling outside, I suggest keeping a wad of paper towels and a little oil handy to wipe the grill grates (less sticking that way). For cleaning the grill pan, let it cool, then use a brush and a little hot water—no soap if it’s cast iron! If you’re on a budget, you can toast the bread in the oven and use a nonstick skillet for the peaches—no fancy gear required.

Preparation Method

1. Prep the Bread: Slice 1 baguette (about 16–18 slices, 1/2-inch or 1.25 cm thick). Brush both sides with extra-virgin olive oil (about 3–4 tbsp/45–60 ml total).
   Tip: Don’t drown the bread—just a light brush for even toasting.
2. Grill or Toast the Bread: Preheat your grill or grill pan to medium-high (about 400°F/205°C), or set your oven to broil. Grill the bread slices for 1–2 minutes per side, until golden and crisp with visible grill marks. If using the oven, broil for 2–3 minutes, flipping once.
   Warning: Watch closely! Bread can burn quickly under the broiler.
3. Prepare the Peaches: Wash and dry 3–4 ripe peaches. Cut each peach into 6–8 wedges, removing the pit. Brush each side lightly with olive oil (about 1 tbsp/15 ml total).
4. Grill the Peaches: Place peach wedges on the hot grill or pan. Grill for 1–2 minutes per side, just until grill marks appear and the peaches soften slightly but still hold their shape. Remove and set aside.
5. Assemble the Crostini: Tear or slice the burrata (8 oz/225 g) into small pieces. Top each grilled bread slice with a generous spoonful of burrata. Lay a grilled peach wedge (or two) on top.
6. Finish and Garnish: Drizzle with honey or balsamic glaze (about 2 tbsp/30 ml total), sprinkle with sea salt, black pepper, and fresh basil leaves. Add a pinch of red pepper flakes if you like a little heat.
7. Serve Immediately: Arrange the crostini on a large platter and serve while the bread is still warm and the peaches are slightly caramelized.

Troubleshooting: If your peaches are sticking, make sure the grill is hot and clean, and brush with a bit more oil. Burrata can get messy—don’t worry if it oozes a little, that’s part of the charm! If prepping ahead, grill the peaches and toast the bread, but assemble right before serving to keep everything crisp and fresh.

Personal tip: I sometimes rub a cut garlic clove over the warm bread before adding toppings—it adds a subtle depth that’s so good.

Cooking Tips & Techniques

• Choosing Peaches: Go for peaches that are fragrant and yield slightly to pressure. If they’re too ripe, they’ll fall apart on the grill; too firm, and they won’t caramelize well.
• Grilling Like a Pro: Preheat your grill (or pan) so it’s nice and hot before adding the peaches or bread. You want those beautiful grill marks and a quick sear, not a slow bake.
• Don’t Overcrowd: Grill the bread and peaches in batches if needed—crowding causes steaming instead of that golden, toasty finish.
• Burrata Handling: Burrata can be tricky—always drain it well and break it up gently with your hands instead of slicing (it keeps its creamy texture this way).
• Multitasking: While the bread is grilling, slice your peaches so you’re ready to go. If you’re hosting, set up an “assembly line” so friends or family can help put the crostini together.

Honestly, my first few tries with grilled peach burrata crostini were a little messy—the bread burned, or the peaches stuck. The key is to keep an eye on the grill and trust your senses (look for golden bread, smell that sweetness, and listen for the sizzle). Don’t sweat perfection—these are meant to look rustic and inviting!

For consistent results, use bread slices of similar thickness and peaches that are all about the same ripeness. And don’t skip the finishing salt—just a sprinkle brings everything to life.

Variations & Adaptations

• Make it Gluten-Free: Use your favorite gluten-free baguette or bread—toast as usual, and you’re good to go.
• Seasonal Swaps: Try grilled nectarines, plums, or even figs in place of peaches for a fun twist. In fall, pears are amazing with burrata and a dash of cinnamon.
• Flavor Boosts: Add thin slices of prosciutto for salty contrast, or sprinkle chopped toasted pistachios for crunch.
• Herb Variations: Swap basil for mint or thyme if you’re feeling adventurous. Fresh rosemary is also lovely—just use sparingly.
• Dairy-Free Option: Sub the burrata with a thick cashew cheese or almond-based spread for a vegan version.

Personally, I’ve tried adding a smear of ricotta under the burrata for extra creaminess, or a drizzle of hot honey for a spicy-sweet kick. If you’re not a fan of basil, arugula adds a peppery note and a pop of color. The best part about grilled peach burrata crostini is how easy it is to make it your own—let your cravings (and pantry) guide you!

Serving & Storage Suggestions

Grilled peach burrata crostini is best served slightly warm, with the bread still crunchy and the peaches juicy. Arrange the crostini on a large wooden board or platter, scatter extra basil or microgreens on top, and drizzle with a bit more honey or glaze right before serving.

This appetizer pairs beautifully with a crisp glass of rosé, sparkling water with lemon, or a light summer cocktail. For a full spread, serve alongside marinated olives, herby salads, and maybe some grilled shrimp skewers for a Mediterranean vibe.

If you have leftovers (rare, but it happens!), store the bread, peaches, and burrata separately in airtight containers in the fridge. Re-crisp the bread in a toaster oven for a few minutes, and rewarm the peaches gently in a skillet. Assemble just before eating for the best texture.

Flavors deepen as the peaches and burrata chill, but I wouldn’t keep assembled crostini for more than a couple of hours—they’ll get soggy.

Nutritional Information & Benefits

Each serving of grilled peach burrata crostini (1–2 pieces) delivers around 180–220 calories, with a good balance of carbs, healthy fats, and protein. Peaches are rich in vitamins A and C, while burrata brings calcium and a bit of protein to the table.

This recipe can be made gluten-free and vegetarian, and with simple swaps, even dairy-free. Allergens to watch for: dairy (burrata) and gluten (bread).

From a personal wellness perspective, I love that this appetizer feels indulgent but is actually full of fresh, wholesome ingredients—perfect for a balanced summer treat.

Conclusion

If you’re craving a summer appetizer that’s equal parts easy, gorgeous, and absolutely delicious, grilled peach burrata crostini is your answer. It’s the kind of recipe you’ll want to make on repeat—whether you’re hosting friends or just treating yourself to something special.

Don’t be afraid to mix things up based on what you have on hand or your favorite flavors. The magic is in the grilled peaches and that creamy burrata—everything else is just a bonus!

This recipe holds a special place in my heart, and I hope it becomes a favorite in your kitchen too. If you try it, let me know in the comments, share it with your friends, or tag me with your own fun twists. Here’s to many summer nights filled with delicious bites and happy memories!

Frequently Asked Questions

Can I make grilled peach burrata crostini ahead of time?

You can prep the grilled peaches and toast the bread a few hours ahead, but assemble just before serving for the best texture and freshness.

What can I use instead of burrata?

If you can’t find burrata, fresh mozzarella or ricotta are good alternatives. Just know the texture will be a bit different—burrata is uniquely creamy.

Can I grill the peaches without an outdoor grill?

Absolutely! A stovetop grill pan or even a cast iron skillet works perfectly—just aim for a hot surface and quick cooking time.

How do I keep the crostini from getting soggy?

Assemble them right before serving, and don’t overload with burrata or liquids. Toasting the bread well also helps keep everything crisp.

Is this recipe gluten-free or vegan?

It can be! Use gluten-free bread for a GF version and swap burrata for a plant-based cheese to make it vegan-friendly.

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