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Grilled Peach Burrata Crostini

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This easy summer appetizer features smoky grilled peaches, creamy burrata, and a tangy balsamic drizzle atop crispy crostini. Perfect for parties, potlucks, or a fancy snack, it’s a crowd-pleaser with fresh, seasonal flavors.

Ingredients

Scale
  • 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)
  • 2–3 ripe peaches (pitted and cut into 1/2-inch wedges)
  • 1 ball burrata cheese (about 8 ounces)
  • 2 tablespoons honey (optional, for drizzling)
  • 1/4 cup fresh basil leaves (torn)
  • Flaky sea salt (for finishing)
  • Freshly cracked black pepper (to taste)
  • 1/4 cup balsamic vinegar
  • 1 teaspoon brown sugar or honey

Instructions

  1. Slice the baguette or rustic loaf into 12-16 rounds, about 1/2 inch thick. Arrange on a baking sheet and brush both sides with 2 tablespoons olive oil.
  2. Preheat your grill or grill pan over medium-high heat. Grill bread slices for 1-2 minutes per side until deep grill marks appear but not burnt. Alternatively, toast under a broiler for 1-2 minutes per side.
  3. While crostini are still warm, gently rub the cut side of the garlic clove over each slice.
  4. Brush peach wedges lightly with olive oil. Grill for 1-2 minutes per side until grill marks appear and fruit softens slightly.
  5. In a small saucepan, simmer balsamic vinegar with brown sugar (or honey) over medium-low heat, stirring often, until syrupy (about 3-5 minutes). Remove from heat and cool.
  6. Tear the burrata ball gently and divide among the crostini. Top each with a grilled peach wedge.
  7. Drizzle with honey if using, then spoon over some balsamic reduction.
  8. Sprinkle with flaky sea salt and cracked black pepper. Scatter torn basil leaves over the top.
  9. Arrange crostini on a platter and serve immediately while bread is crisp and peaches are warm.

Notes

Use slightly underripe peaches for best texture. For gluten-free, use GF bread. Burrata can be swapped for fresh mozzarella or whipped ricotta. Grill bread and peaches ahead, but assemble crostini just before serving for best texture. Add fresh basil at the end to keep it bright. If balsamic reduction thickens too much, add a splash of water and reheat gently.

Nutrition

Keywords: grilled peach crostini, burrata appetizer, summer party recipe, easy appetizer, peach burrata, balsamic drizzle, vegetarian, entertaining, finger food, summer snack

Find it online: https://blairrecipes.com/grilled-peach-burrata-crostini-recipe-easy-summer-party-appetizer-2/