Irresistibly Juicy Burrata Peach Crostini for Summer Gatherings
This Burrata Peach Crostini combines juicy peaches with creamy burrata and tangy balsamic glaze for a delightful summer appetizer.
Equipment
- Oven
- Baking sheet
- knife
- Cutting Board
Ingredients
Crostini Base
- 1 loaf Baguette A sturdy, crusty bread
- 2 tablespoons Extra Virgin Olive Oil For drizzling over the bread before baking
Toppings
- 2 large Ripe Peaches Grilling enhances their flavor
- 8 ounces Burrata Cheese Let sit at room temperature for best taste
- 4 ounces Prosciutto Optional for a non-vegetarian version
- 2 tablespoons Balsamic Glaze Store-bought or homemade
- 1 cup Fresh Basil Leaves Use torn for a rustic look
- 1 pinch Salt To taste
- 1 pinch Freshly Ground Black Pepper To taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the baguette into ½-inch thick rounds. Arrange them on a baking sheet and brush both sides with extra virgin olive oil. Season with salt and freshly ground black pepper.
- Bake for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Prepare the peaches by slicing them into ½-inch wedges. Optionally grill them for 1-2 minutes per side.
- Spread room-temperature burrata cheese on each crostini slice, top with a slice of prosciutto (if using) and a peach wedge.
- Drizzle with balsamic glaze and olive oil, then finish with torn basil leaves. Serve immediately.
Notes
Let the burrata sit at room temperature for enhanced flavor. Assemble crostini just before serving for the best texture.