These peach burrata crostini are the perfect balance of savory and sweet, creamy and crunchy.

I love making these during peach season when the fruit is juicy and fragrant—they always feel like a mini luxury but are surprisingly easy to assemble.

Whether you’re serving these as a summer appetizer or a light lunch with rosé, they never fail to impress.

Why You’ll Love This Recipe

Gourmet flavor with minimal prep

Creamy burrata + salty prosciutto = flavor perfection

Uses seasonal peaches for a fresh, juicy bite

Perfect for entertaining or brunch

Customizable with your favorite toppings

What You’ll Need (Ingredient Highlights)

Sourdough or French baguette – Sliced thin for a crisp base.

Parmesan + Pecorino cheese – Adds a salty, umami-packed crust.

Garlic & fresh thyme – For savory aromatic flavor.

Butter – Helps create a rich, golden layer on the crostini.

Prosciutto – Delicately salty and paper-thin.

Burrata – Ultra-creamy cheese with a luxurious texture.

Fresh peaches – Juicy and sweet for the perfect contrast.

Hot honey & basil – For a sweet, spicy, herby finish.

Pro Tips Before You Start

Use ripe but firm peaches so they hold their shape.

Let the burrata come to room temperature before using—it spreads more easily.

Preheat the baking sheet before adding the cheesy base for an extra crispy bottom.

Serve immediately after assembling for best texture.

How to Make Peach Burrata Crostini

Step 1: Preheat your oven
Set your oven to 400°F (200°C) to get it nice and hot before toasting the crostini.

Step 2: Prepare the cheesy base
On a baking sheet, mix together the grated Parmesan, Pecorino, garlic, thyme, melted butter, and black pepper.

Spread this mixture in an even layer over the sheet.

Step 3: Assemble the bread
Lay the bread slices on top of the cheese mixture. Brush the tops with melted butter.

Arrange prosciutto on or around the slices.

Step 4: Bake the crostini
Bake until the bottoms are golden and crisp and the cheese is bubbly.

Remove from oven and let cool slightly.

Step 5: Finish and garnish
Top each slice with a generous scoop of burrata, fresh peach slices, a drizzle of hot honey, and a

What to Serve It With

Sparkling rosé or chilled white wine

A side of arugula salad with balsamic glaze

Charcuterie board with nuts and olives

Chilled soup like gazpacho

Variations / Substitutions

Swap peaches with nectarines, plums, or figs

Use goat cheese or ricotta instead of burrata

Try a different herb like mint or thyme instead of basil

Use gluten-free bread if needed

Storage & Leftovers

These are best served fresh, but you can toast the bread and prep the toppings ahead of time.

Store toasted crostini in an airtight container for 1–2 days.

Assemble just before serving to keep the bread crisp.

FAQs

Can I use a different cheese if I don’t have burrata?
Yes! Creamy ricotta or whipped goat cheese work well as substitutes.

What’s the best way to toast the bread?
Bake it directly on a preheated sheet pan with the cheese mixture underneath—it crisps up beautifully!

Can I make these in advance?
You can prep all the elements ahead of time, but assemble right before serving for best results.

Do I need to peel the peaches?
Not at all—just wash and slice them thinly. The skin adds nice texture.

Is hot honey spicy?
It’s mildly spicy with a touch of sweetness. You can use regular honey if you prefer.

Can I grill the peaches instead?
Absolutely. Lightly grilled peach slices add a smoky depth to this crostini.

Final Thoughts

These peach burrata crostini are a warm-weather dream—creamy, sweet, savory, and just the right amount of indulgent.

Every bite feels like summer on a slice of bread.

Whether you’re serving them for brunch, happy hour, or a backyard gathering, they’ll disappear fast!