Grilled Peach Burrata Crostini Recipe – Easy Summer Party Appetizer

The sizzle of peaches on a hot grill, the smell of toasty bread, and that first creamy bite of burrata… honestly, this grilled peach burrata crostini recipe is pure sunshine on a plate. I’ll never forget the first time I whipped these up for a backyard get-together—everyone went quiet after their first bite, which, let’s face it, is the best kind of compliment. The sweet-smoky peaches, silky burrata, and tangy balsamic swirl create the kind of appetizer that makes people linger by the snack table (and ask for the recipe on repeat).

My love affair with grilled peach burrata crostini actually started out of desperation. One summer, I had a basket of peaches ripening way too fast, a chunk of burrata left over from a pizza night, and a last-minute invite to a friend’s barbecue. With some crusty bread and a splash of balsamic, the magic happened. What I didn’t expect was how often I’d wind up making these—whether I had just a few friends over or needed a quick but impressive dish for a summer potluck. The combination is so simple, yet the flavors are out of this world.

This grilled peach burrata crostini recipe is a dream for summer parties, lazy evenings on the patio, or anytime you want to feel fancy with minimal effort. It’s healthy-ish, beautiful, and a total crowd-pleaser. Trust me, after testing this recipe at least a dozen times (sometimes just for myself, no shame), I can promise you’ll fall for it, too. Whether you’re a seasoned entertainer or just want to treat yourself, this crostini checks all the boxes. Let’s get grilling!

Why You’ll Love This Grilled Peach Burrata Crostini Recipe

There are a million reasons to make this grilled peach burrata crostini, but I’ll give you my top ones (plus a few chef-tested secrets I’ve picked up along the way):

• Quick & Easy: This appetizer comes together in about 20 minutes. It’s my go-to when I need something impressive but don’t have hours to spare.
• Simple Ingredients: You probably have most of these ingredients on hand—just grab some fresh peaches and burrata, and you’re halfway there.
• Perfect for Entertaining: These are made for summer parties, outdoor gatherings, or casual wine nights. They look gorgeous on a platter and always disappear fast.
• Crowd-Pleaser: The mix of sweet, creamy, and savory flavors wins over picky eaters and foodies alike. Even kids have asked for seconds!
• Unbelievably Delicious: The charred sweetness of the peaches paired with the creamy coolness of burrata, plus that hit of tangy balsamic—let’s just say it’s hard to stop at one.

What sets my grilled peach burrata crostini apart? First, I grill the peaches just long enough to caramelize the sugars without turning them mushy. Burrata gets gently torn and piled high—no skimping here. And the crostini are brushed with olive oil and garlic before toasting, adding a subtle aromatic layer that takes these to the next level.

This isn’t just another summer appetizer. It’s the recipe you’ll crave all season, the one you’ll want to share (but secretly wish you could keep to yourself). For me, it’s comfort food with a fresh, summery twist—just the thing to make any gathering memorable.

What Ingredients You Will Need

This grilled peach burrata crostini recipe is all about letting seasonal, simple ingredients shine. Each one plays a role in building layers of flavor and texture, and you can easily swap things out depending on what you have or what’s in season.

• For the Crostini:
  • 1 baguette or rustic Italian loaf (sliced into 1/2-inch rounds, about 12-16 pieces)
  • 2 tablespoons olive oil (plus extra for drizzling)
  • 1 clove garlic (peeled, for rubbing the toasts)
• For the Topping:
  • 2-3 ripe peaches (pitted and cut into 1/2-inch wedges; yellow or white peaches work, but yellow is my favorite for color and flavor)
  • 1 ball burrata cheese (about 8 ounces/225g; look for fresh burrata in the specialty cheese section)
  • 2 tablespoons honey (for drizzling; optional but highly recommended for extra sweetness)
  • 1/4 cup fresh basil leaves (torn; mint is also a fun swap if you’re feeling adventurous)
  • Flaky sea salt (like Maldon; for finishing and a little crunch)
  • Freshly cracked black pepper (to taste)
• For the Balsamic Drizzle:
  • 1/4 cup balsamic vinegar (I like to use a good-quality aged balsamic for depth of flavor)
  • 1 teaspoon brown sugar or honey (to help thicken and sweeten the reduction)

Ingredient notes & swaps: I always stick with rustic bread—baguette, ciabatta, or even a sturdy sourdough. For a gluten-free version, use your favorite GF loaf. If you can’t find burrata, try using fresh mozzarella or even whipped ricotta (it’s not quite the same, but still dreamy). No peaches? Nectarines or plums will give you a similar vibe. And if you’re out of basil, a little arugula or microgreens adds a nice peppery bite.

Quick tip: I’m picky about my olive oil and recommend California Olive Ranch for drizzling—super smooth and never bitter. For balsamic, a syrupy aged bottle is best, but you can always simmer regular balsamic with a little honey to make your own “fancy” drizzle. Trust me, these little details make a big difference.

Equipment Needed

You don’t need a fancy kitchen setup to make grilled peach burrata crostini, but a few tools will make life easier:

• Grill or grill pan (outdoor grill or stovetop grill pan both work—if you’re in a pinch, even a cast-iron skillet will do)
• Sharp chef’s knife (for slicing bread and peaches cleanly)
• Bread knife (for those perfect crostini slices)
• Small saucepan (for reducing the balsamic vinegar)
• Basting brush (for brushing olive oil onto bread; fingers work in a pinch!)
• Tongs (for flipping crostini and peaches on the grill safely)
• Serving platter (for that “wow” presentation—wood boards are extra pretty)

If you don’t have a grill pan, no worries—a broiler can get the job done (just watch closely). I’ve even toasted bread over a campfire at a picnic, which was rustic and fun. For the saucepan, use any small pot that’s easy to clean, since balsamic can get sticky. And honestly, if you’re missing a brush, just dab oil on with a paper towel. No fuss, no problem.

Tip: Keep your grill pan seasoned and clean for best results—grilled peaches can stick if the surface isn’t slick. For budget-friendly gear, I love Lodge cast iron and OXO tongs; they’ve never let me down.

Preparation Method

1. Prep the crostini: Slice 1 baguette (or rustic loaf) into 12-16 rounds, about 1/2 inch thick. Arrange on a baking sheet. Brush both sides with 2 tablespoons olive oil. (Don’t skip this—even coverage means golden, crispy edges!)
2. Grill the bread: Preheat your grill or grill pan over medium-high heat. Once hot, lay the bread slices on and grill for 1-2 minutes per side, pressing lightly with tongs. You want deep grill marks but not burnt edges. If using a broiler, toast under high heat for 1-2 minutes per side—watch closely!
3. Garlic rub: While the crostini are still warm, gently rub the cut side of 1 garlic clove over each. (A little goes a long way! This adds subtle aroma without overpowering.)
4. Grill the peaches: Brush peach wedges lightly with olive oil. Place on the grill and cook for 1-2 minutes per side, just until grill marks appear and fruit softens slightly. (If they stick, don’t stress—use a thin spatula to lift them off. Too ripe peaches may fall apart, so choose ones that are just firm.)
5. Make the balsamic drizzle: In a small saucepan, simmer 1/4 cup balsamic vinegar with 1 teaspoon brown sugar (or honey) over medium-low heat. Stir often and let reduce for about 3-5 minutes until syrupy. Remove from heat and cool. (It thickens as it sits—don’t over-reduce or it’ll harden.)
6. Assemble the crostini: Tear the burrata ball gently and divide among the crostini. Top each with a grilled peach wedge (or two, if you like!). Drizzle with honey if using, then spoon over some balsamic reduction.
7. Finish and garnish: Sprinkle with flaky sea salt and cracked black pepper. Scatter torn basil leaves over the top. (Don’t skimp on the salt! It makes the flavors pop.)
8. Serve: Arrange crostini on a big board or platter. Serve immediately—these are best when the bread is crisp and the peaches are still warm.

Troubleshooting tips: If your bread chars too quickly, lower the heat or move slices to a cooler part of the grill. For peaches that stick, make sure the grill is hot and oiled. If your balsamic hardens, just add a splash of water and reheat gently. And if the burrata is too runny, no worries—just spoon the creamy center onto each toast and let it drip. It’s rustic, not perfect, and that’s the charm.

Cooking Tips & Techniques

Let me share some hard-earned lessons from my own grilled peach burrata crostini adventures:

• Don’t over-grill the peaches: You want them just caramelized—too long, and they get mushy. I always use slightly underripe peaches for the best texture.
• Brush, don’t drench: A thin coat of olive oil on bread and peaches keeps things crispy and helps with grill marks. Too much and you’ll get soggy crostini.
• Layer thoughtfully: Start with burrata so it melts slightly on the warm bread, then top with peaches, honey, and balsamic. This order keeps the cheese from sliding off.
• Basil at the end: Add fresh herbs right before serving so they stay bright and don’t wilt from the heat.
• Work in batches: If you’re making a big batch, grill bread and peaches ahead, but assemble crostini just before serving for the best texture.

If you find your balsamic reduction is too thick (I’ve definitely made balsamic “candy” by accident), add a splash of water and gently reheat to loosen it up. And always taste before serving—sometimes the peaches are so sweet you can skip the honey, or the bread needs a bit more salt. Cooking is all about those finishing touches!

Variations & Adaptations

This grilled peach burrata crostini recipe is super flexible. Here’s how you can mix things up:

• Dietary swaps: For gluten-free guests, use your favorite GF baguette or sturdy crackers. If you’re dairy-free, swap burrata for a thick cashew cheese or whipped vegan ricotta—still creamy and delicious.
• Seasonal twists: Try nectarines, plums, or even fresh figs instead of peaches. In late summer, a few cherry tomatoes (halved and grilled) add a burst of acidity.
• Flavor boosters: Add a thin slice of prosciutto under the burrata for a salty-savory contrast. Or sprinkle with chopped toasted pistachios for crunch.
• Different cooking methods: No grill? Use a grill pan, broiler, or even a stovetop skillet for the bread and fruit.
• Personal favorite: I love swapping basil for fresh mint and adding a squeeze of lemon juice over the top for extra brightness—it’s so refreshing!

Allergies? Skip the nuts, and make sure to check your bread for hidden dairy or gluten. This appetizer is all about making it your own, so feel free to experiment and let your taste buds be your guide.

Serving & Storage Suggestions

Grilled peach burrata crostini are best served warm or at room temperature, right after assembly. I love arranging them on a big wooden board with extra basil leaves and a drizzle of honey for that rustic, Pinterest-worthy look.

Pair these with a crisp white wine (Sauvignon Blanc or Pinot Grigio are my picks) or a sparkling rosé for the ultimate summer vibe. They’re also great alongside a simple arugula salad, charcuterie, or grilled chicken if you want to build a whole meal around them.

If you have leftovers (rare, but it happens), store the components separately: bread in an airtight container at room temp, peaches and burrata in the fridge. Reheat bread under the broiler or in a toaster oven for a couple of minutes to crisp it up. You can also rewarm peaches gently in a skillet. Assembled crostini don’t keep well, but you can prep everything ahead and assemble just before guests arrive.

Honestly, the flavors deepen after a few hours, especially the balsamic drizzle, but the bread will lose its crunch. If you’re making these for a party, plan to serve them fresh for the best experience.

Nutritional Information & Benefits

Per serving (1 crostini, estimated):

• Calories: 150
• Fat: 7g
• Carbs: 16g
• Protein: 5g
• Fiber: 1g
• Sugar: 6g

Peaches are packed with vitamins A and C, burrata adds protein and calcium, and a touch of olive oil brings healthy fats. This recipe can be gluten-free and vegetarian as needed. For dairy allergies, swap in a plant-based cheese. If you’re watching sugar, skip the honey and use a lighter hand with the balsamic drizzle.

From a wellness perspective, I love that this recipe feels indulgent but uses fresh, whole ingredients. Portion control is built in—one or two crostini make a perfect appetizer without overdoing it!

Conclusion

There’s a reason grilled peach burrata crostini have become my summer signature. They’re quick, beautiful, and just plain addictive—comfort food with a fresh, sun-kissed twist. Whether you’re hosting a party, bringing a dish to a potluck, or treating yourself to a fancy snack, this recipe delivers every time.

Don’t be afraid to riff on the ingredients or make it your own. That’s half the fun! I hope you’ll give this a try and find it as irresistible as I do. If you do, let me know how it turned out—drop a comment below, share your pics, or tag me if you post on social. Happy grilling, and cheers to more memorable bites all summer long!

Frequently Asked Questions

Can I make grilled peach burrata crostini ahead of time?

You can grill the bread and peaches a few hours ahead, but assemble right before serving so the bread stays crisp and the cheese is fresh.

What can I use instead of burrata?

Fresh mozzarella, ricotta, or even whipped goat cheese work well—just aim for something creamy and mild.

How do I keep peaches from sticking to the grill?

Brush them with olive oil and make sure your grill or pan is hot and clean before adding the peaches. Use tongs or a thin spatula for easy flipping.

Is this recipe gluten-free?

No, but you can use gluten-free bread or crackers to make it suitable for gluten-free diets.

Can I use other fruits besides peaches?

Absolutely! Try nectarines, plums, or figs for a different spin—just adjust grilling time based on ripeness.

Print