A summer appetizer that marries the caramelized sweetness of grilled peaches with the creamy richness of burrata on crisp crostini. Each bite delivers a harmonious balance of textures and flavors, elevated by a hint of honey, aged balsamic, and a touch of heat from red pepper flakes. This elegant yet approachable dish is perfect for entertaining or a light, sophisticated snack.

Why You’ll Love This Recipe

Seasonal showcase: Grilling fresh peaches intensifies their natural sweetness and imparts a subtle smokiness that pairs beautifully with creamy burrata.
Textural contrast: Crispy, olive oil–brushed baguette slices provide the perfect base for soft cheese and tender fruit, creating a delightful interplay of crunch and cream.
Simple assembly: With minimal hands-on time—just 10 minutes of prep and 3 minutes of grilling—you can create an impressive appetizer without fuss.
Customizable: Garnishes like fresh mint, sliced almonds, and red pepper flakes allow you to tailor the dish to your taste or dietary preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 peaches, halved and pits removed
1 baguette, thinly sliced
4 ounces burrata cheese
3 tablespoons olive oil
1 tablespoon fresh mint, chopped
1 tablespoon sliced almonds
1 tablespoon aged balsamic vinegar
1 tablespoon honey
1 teaspoon red pepper flakes
½ teaspoon salt

Directions

Prepare the grill: Preheat a grill or grill pan to medium heat.
Oil the fruit and bread: Brush the cut side of each peach half with olive oil. Use the remaining oil to brush one side of each baguette slice.
Grill peaches and crostini: Place peach halves cut side down on indirect heat, and lay baguette slices oiled side down alongside the peaches. Grill for 3 minutes, or until peaches are tender with char marks and bread is toasted.
Slice and season peaches: Once cool enough to handle, slice each peach half into eight wedges. In a mixing bowl, combine the peach wedges with salt, red pepper flakes, mint, almonds, and ½ tablespoon honey; toss gently to coat.
Assemble crostini: Slice the burrata into thin pieces, using both the creamy interior and firmer outer layer. Place a slice of burrata on each crostini, top with the peach mixture, then drizzle with remaining honey and the aged balsamic vinegar.

Servings and timing

Yield: 16 servings
Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes

Variations

Prosciutto addition: Drape a thin slice of prosciutto over the burrata before adding peaches for a savory-salty element.
Herb swap: Replace fresh mint with chopped basil for a classic Italian flavor profile.
Nut-free: Omit sliced almonds and increase mint for freshness.
Gluten-free: Use gluten-free baguette or crackers in place of traditional bread.

storage/reheating

Storage: Store components separately in airtight containers. Refrigerate grilled peaches and crostini for up to 2 days; burrata is best used within 24 hours of opening.
Reheating: Warm peaches gently in a skillet over low heat for 1–2 minutes. Toast crostini in a 350 °F (175 °C) oven for 3–4 minutes. Assemble just before serving to preserve texture and flavor.

FAQs

What type of peaches are best for grilling?

Freestone peaches—those that separate easily from the pit—are ideal for grilling as they hold their shape and develop excellent caramelization.

Can I use a grill pan instead of an outdoor grill?

Yes. A preheated grill pan works just as well and imparts the necessary char marks when heated to medium.

How do I keep the crostini from becoming soggy?

Toast the bread just before assembling and serve immediately. Brushing the bread with olive oil creates a barrier that helps maintain crispness.

Is burrata interchangeable with other cheeses?

You may use fresh mozzarella or ricotta salata for a milder flavor, though burrata’s creamy interior is uniquely luscious.

Can I prepare this recipe in advance?

You can grill the peaches and toast the bread earlier in the day; store separately and assemble no more than one hour before serving.

What can I substitute if I don’t have aged balsamic vinegar?

Use a balsamic glaze or reduce regular balsamic vinegar by simmering until syrupy. Honey or agrodolce (sweet and sour) sauces also work.

How do I prevent peaches from sticking to the grill?

Ensure the grill grates are clean and well-oiled. Brush both the peaches and grates with oil before cooking.

Are there vegan alternatives for this recipe?

Replace burrata with a plant-based cheese spread and swap honey for agave syrup or maple syrup.

Can I add protein to make this more substantial?

Yes. Thin slices of grilled chicken or prosciutto add protein and elevate the appetizer to a light main course.

What wine pairs well with grilled peach burrata crostini?

A crisp, unoaked Sauvignon Blanc or a light Prosecco complements the fruit’s sweetness and the cheese’s creaminess.

Conclusion

Grilled Peach Burrata Crostini presents a straightforward yet sophisticated way to highlight summer’s bounty. With minimal preparation and adaptable components, this appetizer is perfect for gatherings or a refined snack. The combination of warm, charred fruit, silky cheese, and vibrant garnishes ensures each bite is a memorable celebration of seasonal