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Best Grilled Peach and Burrata Crostini Recipe

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This grilled peach and burrata crostini is a sweet, savory, and creamy appetizer with a smoky char from the grill. It’s quick, easy, and perfect for summer entertaining, bringing back memories of warm August afternoons.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 8 ounces burrata cheese, at room temperature
  • 1 large baguette, sliced into 1/2-inch thick rounds on a bias
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 cup balsamic glaze
  • 1/2 cup fresh basil leaves, torn
  • Flaky sea salt (like Maldon), to taste
  • Freshly cracked black pepper, to taste
  • Optional: 2 tablespoons honey
  • Optional: 1/4 cup toasted pine nuts or chopped walnuts

Instructions

  1. Preheat your grill to medium-high heat (400-450°F / 200-230°C).
  2. Wash and dry the peaches. Cut them in half along the natural seam, twist to separate, and remove the pit. Brush the cut sides lightly with olive oil.
  3. Slice the baguette on a bias into 1/2-inch thick rounds. Brush both sides of each slice with olive oil.
  4. Take the burrata out of the fridge and let it come to room temperature.
  5. Place the peach halves cut-side down on the hot grill grates. Cook undisturbed for 3-4 minutes until deep grill marks form. Flip and grill for another 2-3 minutes on the skin side. Remove and let cool slightly.
  6. Place the oiled baguette slices on the grill grates. Cook for 1-2 minutes per side until golden brown and crispy. Watch closely to avoid burning.
  7. Place the burrata on a small plate or cutting board. Gently cut or tear it open so the creamy center spills out slightly.
  8. Slice each grilled peach half into 3-4 wedges.
  9. Arrange the grilled baguette slices on a serving platter. Top each slice with a piece or two of grilled peach and a small piece of burrata (including some of the creamy center).
  10. Drizzle generously with balsamic glaze and a little extra olive oil. Scatter torn basil leaves over the top. Sprinkle with flaky sea salt and a few cracks of black pepper. Add optional honey or nuts if desired. Serve immediately.

Notes

Don’t assemble all crostini at once if not serving immediately to prevent sogginess. Bring burrata to room temperature for best creaminess. Watch bread closely as it burns quickly. For best results, use ripe but firm peaches.

Nutrition

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

Find it online: https://sparklechew.com/best-grilled-peach-and-burrata-crostini-recipe/