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Summers Best Grilled Peach and Burrata Crostini

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This grilled peach and burrata crostini takes something you think you understand—a peach, a piece of bread, some cheese—and turns it into something that makes people act a little ridiculous. The grilling caramelizes the natural sugars, concentrates the flavor, and pairs perfectly with the cool, buttery burrata and the crunch of toasted sourdough.

Ingredients

Scale
  • 4 medium peaches, ripe but firm
  • 8 ounces burrata cheese (about 2 small balls)
  • 8–10 slices sourdough bread (about ½ inch thick)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons balsamic glaze
  • 8–10 large fresh basil leaves
  • ½ teaspoon flaky sea salt
  • 1 tablespoon honey (optional, if peaches aren’t sweet enough)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F). Let it heat for at least 5 minutes if using a grill pan.
  2. While the grill heats, wash the peaches, cut each in half along the natural seam, twist to separate, remove the pit, and cut each half into 3-4 wedges (about ½ inch thick at the widest part).
  3. Brush the peach wedges with 1 tablespoon olive oil, making sure each piece is lightly coated. Season with a tiny pinch of salt.
  4. Brush the bread slices with 1 tablespoon olive oil, coating both sides lightly.
  5. Grill the bread first: place oiled bread slices on the hot grill. Cook for 1-2 minutes per side until you have nice grill marks and the bread is toasted but still has a little chew in the center. Transfer to your serving platter.
  6. Grill the peaches: place peach wedges cut-side down on the grill. Cook undisturbed for 2-3 minutes until you see dark char marks. Flip and cook for another 1-2 minutes. The peaches should be softened but still hold their shape. Transfer to a plate.
  7. While the peaches are still warm, remove the burrata from its packaging, gently pat it dry with a paper towel, and tear or cut it into pieces.
  8. Assemble the crostini: place a piece of torn burrata on each toasted bread slice. Top with 2-3 grilled peach wedges.
  9. Finish with toppings: drizzle with balsamic glaze and the remaining 1 tablespoon olive oil. Sprinkle with flaky sea salt. Add ribbons of fresh basil. If peaches aren’t super sweet, drizzle a little honey over everything.
  10. Serve immediately, within 10 minutes of assembling.

Notes

For best results, let burrata come to room temperature (20-30 minutes) before serving. Grill peaches and bread up to an hour ahead and assemble just before serving. If peaches stick to the grill, they’re not ready to flip—give them another 30 seconds. For a dairy-free version, use vegan mozzarella or cashew-based ricotta. For gluten-free, use sturdy gluten-free bread and toast it longer to prevent sogginess.

Nutrition

Keywords: grilled peach, burrata, crostini, summer appetizer, easy appetizer, peach recipe, burrata recipe, grilled fruit, vegetarian appetizer

Find it online: https://recipebelle.com/summers-best-grilled-peach-and-burrata-crostini/