Peach Burrata Crostini with Balsamic Glaze
By Felix Grant
Prep
10 min
Cook
10 min
Total
20 min
Servings
12
Level
Easy
Fully ripe, fragrant, soft peaches that grill and soften on the grill are used in this recipe for peach burrata crostini, I suggest using fully ripe peaches with baguette slices layered with burrata and prosciutto and topped with balsamic glaze and basil, I suggest using ripe peaches in this recipe․
I coat both sides of baguette slices with olive oil and spices․ Bake at 375°F (190°C) for 8 to 10 minutes, turning once․ Take out of the oven when the edges are browned and the center of the slices is still a bit chewy․ All you need to make this recipe are a baking sheet and pastry brush․
A oiled and medium-high heat grill pan will sear peach slices for 1 to 2 minutes per side․ Sliced peaches will be slightly soft after being grilled and removed from the pan․ I bring burrata cheese to room temperature for 20 to 30 minutes before serving․ Toasts are left to cool slightly before topping with cheese․
This recipe serves 12 crostini appetizers․ I spread toppings on the baked slices and top with other ingredients․ I drizzle olive oil and add basil after plating to help prevent toppings from falling off when served․
Why you'll love this recipe
- Ripe peaches are grilled briefly and served on 12 crostini, using two peaches total․
- One 8-ounce burrata cheese serves enough cheese for an appetizer platter served with buns, so you don't have to offer burrata on separate plates with buns․
- Four ounces of prosciutto add salty flavor to the fruit and a wrapped prosciutto slice as a topping on each crostini․
- Balsamic glaze is poured over peaches in small amounts and adds flavor without extra sauce․
- A full baguette can be sliced into 12 portions and warmed in the oven․
- Torn basil uses only 1/4 cup․ Torn basil pairs well with the flavors of cheese and grilled fruit․
Ingredients
- •1 baguette (sliced into ½-inch rounds)
- •2 tbsp extra virgin olive oil (plus more for drizzling)
- •2 ripe peaches (pitted and sliced into wedges)
- •8 oz burrata cheese (at room temperature)
- •4 oz prosciutto (thinly sliced)
- •¼ cup balsamic glaze (for drizzling)
- •¼ cup fresh basil leaves (torn)
- •salt (to taste)
- •freshly ground black pepper (to taste)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Arrange the baguette slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
- 3
Bake for 8-10 minutes, flipping once, until golden and crisp.
- 4
Slice the peaches while the crostini bake.
- 5
Grill the peach slices on a lightly oiled grill pan over medium-high heat for 1-2 minutes per side until slightly caramelized.
- 6
Spread a generous amount of burrata on each toasted baguette slice.
- 7
Top each crostini with a piece of prosciutto and a grilled peach wedge.
- 8
Drizzle with balsamic glaze and extra virgin olive oil, then garnish with torn basil leaves.
- 9
Serve immediately.
FAQ
Nutrition (per serving)
Calories
155
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