Grilled Peach Burrata Crostini Recipe – Easy Summer Appetizer Ideas

Sweet, smoky peaches sizzling on the grill, creamy burrata oozing onto crunchy crostini, and a drizzle of balsamic glaze—honestly, it’s a summer dream come true. The first time I made this grilled peach burrata crostini, it was a total accident (I was out of tomatoes and craving something fresh for an outdoor dinner). I grabbed some ripe peaches from the counter, brushed them with olive oil, and tossed them on the grill. The result? Magical. The caramelized fruit paired with cool, velvety burrata and crisp bread quickly became my go-to appetizer for sunny days.

If you’ve never tried fruit on crostini, you’re in for a treat. Peaches are at their peak in summer—juicy, floral, and just begging to be grilled. And burrata? It’s like mozzarella’s fancy cousin, with a delicate shell and a creamy center that melts over the warm fruit. This grilled peach burrata crostini recipe comes together quickly, looks absolutely stunning (hello, Pinterest-worthy!), and tastes even better than it looks. I’ve tested this combo at family picnics, girls’ nights, and even as a solo snack, and it never disappoints.

What I especially love is how versatile it is. Whether you’re feeding a crowd or just yourself, it scales easily. It’s also a clever way to sneak extra fruit into your day, and the burrata adds some protein for balance. If you’re a fan of easy summer appetizer ideas or searching for a fresh peach recipe with a twist, this one’s for you. Promise—once you taste that sweet-savory crunch, you’ll be hooked.

Why You’ll Love This Recipe

• Quick & Easy: From start to finish, you’ll have these beauties ready in under 20 minutes. Perfect for impromptu get-togethers or last-minute cravings!
• Simple Ingredients: No fancy shopping trips required—just grab peaches, burrata, bread, and a few pantry staples.
• Perfect for Summer Gatherings: This grilled peach burrata crostini is a standout for patio parties, brunch buffets, and even lazy poolside snacks.
• Crowd-Pleaser: Kids and adults both go wild for these—the combo of sweet fruit, creamy cheese, and crispy bread is universally loved.
• Unbelievably Delicious: Each bite hits all the right notes—smoky, tangy, creamy, and crunchy. It’s seriously addictive!

What makes my version different? I always grill the peaches just long enough to get those gorgeous char marks without turning them mushy. Plus, I use a baguette sliced on the bias for extra surface area and crunch. A sprinkle of fresh basil adds brightness, and the balsamic glaze ties it all together. I’ve tried about a dozen tweaks, and this method gives you the best texture and flavor—trust me, I’ve made it for every summer event since discovering it.

This recipe really hits home for me because it’s a celebration of summer produce. There’s something joyful about using fruit in savory dishes, and the grilled peach burrata crostini is pure happiness on a plate. Whether you’re looking to impress guests with minimal effort or just want a treat for yourself, this is the kind of recipe that’s easy, satisfying, and a little special. Go ahead—make it your signature summer appetizer!

Ingredients Needed

This grilled peach burrata crostini recipe is all about letting fresh, simple ingredients shine. You won’t need anything complicated, and most items are probably already in your kitchen or easy to grab at the market. Here’s what you’ll need:

• For the Crostini:
  • 1 French baguette (sliced on the bias, about 1/2-inch thick for best crunch)
  • 2 tbsp olive oil (for brushing bread and peaches)
  • 1 pinch sea salt (optional, for seasoning bread)
• For the Grilled Peaches:
  • 3 large ripe peaches (halved, pitted—don’t peel them, the skin softens and adds flavor)
  • 1 tbsp olive oil (for brushing)
  • 1 tsp honey (optional, for extra caramelization)
• For the Topping:
  • 8 oz (225 g) fresh burrata cheese (drained and torn into pieces)
  • 1/4 cup fresh basil leaves (chopped or torn)
  • 2 tbsp balsamic glaze (store-bought or homemade—adds tangy sweetness)
• Optional Add-Ons:
  • Crushed pistachios or walnuts (for crunch—my dad loves this version!)
  • Prosciutto (thin slices for a salty kick)
  • Red pepper flakes (for a subtle heat)

Ingredient Tips:

• Choose peaches that are just ripe—they should yield slightly to gentle pressure, but not be too soft. Underripe peaches won’t caramelize well, and overripe ones get mushy.
• For burrata, I like the BelGioioso brand (it’s always creamy and consistent). If you can’t find burrata, fresh mozzarella works in a pinch—but burrata is worth hunting down.
• Baguette works best, but sourdough or ciabatta are good too. Gluten-free options are fine—just pick one that crisps up nicely.
• Balsamic glaze is easy to find, or you can simmer regular balsamic vinegar with a little honey until thickened.
• No fresh basil? Try mint or thyme for a twist.

Honestly, the beauty of this recipe is its flexibility. Swap in nectarines, add a sprinkle of flaky salt, or go dairy-free with vegan cheese. I’ve tried every combo, and you really can’t mess it up—all roads lead to deliciousness.

Equipment Needed

• Grill or Grill Pan: Charcoal, gas, or stovetop grill pan all work. I’ve used my cast iron grill pan in rainy weather, and it’s just as good as the outdoor grill.
• Baking Sheet: For toasting crostini in the oven if you’d rather skip grilling the bread.
• Pastry Brush: Handy for brushing olive oil on bread and peaches. A spoon works in a pinch if you’re brush-less.
• Sharp Knife & Cutting Board: To slice peaches and bread evenly. A serrated knife is best for baguette.
• Tongs: For flipping peaches and crostini on the grill with ease.
• Serving Platter: To arrange your finished crostini—presentation counts!

If you don’t have a grill, broil the peaches on a lined baking sheet—just watch closely so they don’t burn. I’ve done this when my grill was out of commission, and it worked like a charm. For budget-friendly options, a simple nonstick skillet can help caramelize peaches, though you won’t get those classic grill marks. Keep your grill pan well-oiled and cleaned after use to avoid sticking and off flavors.

Pro tip: Invest in a sturdy pastry brush and a reliable grill pan. They make all the difference for recipes like this, and you’ll use them over and over.

Preparation Method

1. Prep the Ingredients (5 minutes):
   • Slice baguette into 1/2-inch (about 1.25 cm) thick pieces. Halve and pit the peaches—leave the skin on.
   • Drain burrata and gently tear it into bite-sized pieces. Chop or tear basil leaves.
2. Toast the Crostini (8 minutes):
   • Preheat your grill or oven to 400°F (200°C). Brush baguette slices on both sides with olive oil and sprinkle with a pinch of sea salt.
   • Place bread directly on the grill or a baking sheet. Grill for 2-3 minutes per side until golden and crisp. (Watch closely—bread can go from golden to burnt in seconds!)
   • If using the oven, bake for 7-8 minutes, flipping once halfway through. Remove and set aside.
3. Grill the Peaches (5 minutes):
   • Brush peach halves with olive oil and, if desired, a touch of honey. Place peaches cut-side down on the grill.
   • Grill for 2-3 minutes until you see nice char marks. Flip and grill another minute. Peaches should soften but still hold their shape.
   • Remove from grill and let cool slightly. Slice each half into wedges or thick slices.
4. Assemble the Crostini (2 minutes):
   • Arrange toasted bread slices on a serving platter.
   • Top each crostini with a piece of burrata, followed by a slice or wedge of grilled peach.
   • Sprinkle with fresh basil and any optional add-ons (nuts, prosciutto, red pepper flakes).
5. Finish and Serve (1 minute):
   • Drizzle balsamic glaze over the assembled crostini. Serve immediately while the bread is still crisp and the peaches are warm.
   • Optional: Sprinkle with flaky sea salt for extra flavor.

Troubleshooting Tips:

• If peaches stick to the grill, your grates might not be clean or oiled enough. Give them a quick brush and re-oil before grilling.
• Bread burning? Lower the grill heat or move slices to indirect heat. I’ve lost a few pieces to the flames—don’t walk away!
• Burrata too runny? Drain it well and use a slotted spoon to portion.

Sensory cues: Peaches should smell sweet and slightly caramelized, and the crostini should feel crisp but not rock-hard. Burrata should be cool and creamy, melting slightly on the warm bread.

My favorite hack: Grill everything at once and assemble right before serving. This keeps the bread fresh and the peaches juicy. If making ahead, keep components separate and assemble just before guests arrive.

Cooking Tips & Techniques

Grilling fruit was intimidating at first, but after a few tries, I picked up some tricks that make this grilled peach burrata crostini a sure thing every time. Here’s what I’ve learned:

• Get the Grill Hot, but Not Scorching: Medium-high heat is best. You want caramelization without burning the peaches or bread.
• Oil Everything: Lightly brush peaches and bread with olive oil before grilling to prevent sticking and help with browning. Don’t skip this step—it makes cleanup easier, too.
• Don’t Overcrowd the Grill: Space out the peach halves and crostini so the heat circulates evenly. Crowding leads to uneven cooking and sad, soggy bread.
• Use Ripe, but Firm, Peaches: Overripe fruit will fall apart on the grill. If your peaches are super ripe, reduce grilling time and handle gently.
• Timing is Everything: Grill peaches just until the char appears. Too long and they get mushy, too short and you miss that smoky flavor.

Common mistakes? I’ve burned a few baguette slices by stepping away “for just a second.” Now I set a timer and stay nearby. Once, I tried using under-ripe peaches—they didn’t caramelize and tasted bland. Lesson learned: Pick the best fruit you can find!

When multitasking, toast the bread while prepping peaches. If you’re making a big batch, keep grilled peaches warm in a low oven (200°F/95°C) until ready to assemble. For consistency, cut everything to similar sizes—this helps with even grilling and perfect bites.

My personal tip: Prep everything ahead except final assembly. That way, you get maximum crunch and freshness every time. If you’re nervous about grilling, practice with one peach half before committing the whole batch—seriously, it’s worth the test run!

Variations & Adaptations

• Gluten-Free: Use gluten-free baguette or crackers. I’ve tried this with Schär’s gluten-free ciabatta rolls, and they crisp up nicely!
• Dairy-Free: Swap burrata for a plant-based mozzarella or creamy cashew cheese. Kite Hill’s vegan ricotta is a good stand-in if you’re avoiding dairy.
• Seasonal Fruit Swaps: Try nectarines, plums, or even grilled figs when peaches aren’t in season. Each fruit brings its own personality to the dish.
• Flavor Boosts: Add a swipe of herbed goat cheese under the burrata, or sprinkle with toasted hazelnuts for extra crunch. I once added a sliver of prosciutto to each crostini—my family still requests that version!
• Different Cooking Methods: If you don’t have a grill, broil the peaches or use a grill pan. You’ll still get great caramelization and flavor.

Allergen substitutions: For nut allergies, skip the nuts and try pumpkin seeds for crunch. For dairy allergies, stick with vegan cheese. For gluten, pick a sturdy gluten-free bread.

My favorite twist: A drizzle of hot honey and a handful of arugula on top adds a peppery bite and a little extra flair. Try it for your next gathering—you’ll see why I love switching things up!

Serving & Storage Suggestions

Serve your grilled peach burrata crostini warm, just after assembly—the contrast between cool cheese and warm fruit is fantastic. Arrange on a pretty platter and sprinkle a bit more basil for color. If you’re feeling fancy, a few edible flowers make it Pinterest-perfect!

Pair with chilled rosé, sparkling water with lemon, or a light Pinot Grigio. For a full spread, serve alongside a leafy green salad, prosciutto-wrapped melon, or fresh tomato bruschetta.

To store leftovers, place crostini components in separate airtight containers (bread, grilled peaches, burrata, basil) in the fridge for up to 2 days. Re-crisp bread in a toaster or oven at 350°F (175°C) for 3-4 minutes before assembling. Burrata is best enjoyed fresh, but you can use regular mozzarella for longer storage.

Freezing isn’t recommended for assembled crostini, but grilled peaches freeze well—just thaw and gently reheat before serving. Flavors deepen overnight, especially in the peaches and balsamic glaze, so don’t be surprised if they taste even sweeter the next day!

Nutritional Information & Benefits

Each grilled peach burrata crostini provides roughly 120-150 calories, 6g fat, 14g carbohydrates, and 5g protein per piece (depending on bread and cheese used). Peaches are rich in vitamin C and fiber, supporting immunity and digestion. Burrata offers calcium and protein for muscle health.

This recipe is vegetarian-friendly and can be adapted for gluten-free or dairy-free diets. Watch for nut toppings if allergies are a concern. If you’re watching carbs, use almond flour bread or thinly-sliced sweet potato rounds as a base.

Personally, I love serving this as a lighter appetizer—it doesn’t weigh you down, but it feels satisfying and festive. It’s a great way to use up summer produce and sneak in extra nutrients without sacrificing flavor.

Conclusion

If you’re searching for the perfect summer fruit recipe, this grilled peach burrata crostini is it. It’s quick, gorgeous, and never fails to impress. Whether you stick with the classic combo or riff with your own twists, you’ll love how simple ingredients come together in such a spectacular way.

Don’t be afraid to play with flavors—add herbs, swap fruits, or make it dairy-free. That’s the fun part! I adore this recipe because it reminds me of sunny days and good company, and honestly, it’s a breeze to make.

Give it a try, and let me know your favorite variation in the comments. Share your creations on Pinterest or tag me if you post on social media—I love seeing how you make this grilled peach burrata crostini your own. Happy grilling, and enjoy every bite!

FAQs

Can I make grilled peach burrata crostini ahead of time?

You can grill the peaches and toast the bread in advance, but assemble right before serving for the best texture.

What if I don’t have burrata?

Fresh mozzarella is a good substitute, though burrata’s creamy center is unique. Ricotta or goat cheese works in a pinch.

How do I keep crostini from getting soggy?

Let grilled peaches cool slightly before adding to bread, and assemble just before eating. Crisp bread is key!

Can I use other fruits besides peaches?

Absolutely! Nectarines, plums, or figs are delicious alternatives, especially when peaches aren’t in season.

Is this recipe kid-friendly?

Yes! Kids love the sweet fruit and creamy cheese, just skip any spicy toppings and nuts if needed for allergies.

Grilled Peach Burrata Crostini

---

• Author: Emily Rhodes
• Total Time: 18 minutes
• Yield: 12 crostini 1x

Print Recipe

Print Recipe

Description

Sweet, smoky grilled peaches paired with creamy burrata on crunchy crostini, finished with a drizzle of balsamic glaze. This easy summer appetizer is fresh, versatile, and perfect for gatherings or solo snacking.

---

Ingredients

Scale 1x2x3x

• 1 French baguette, sliced on the bias (about 1/2-inch thick)
• 2 tablespoons olive oil (for brushing bread and peaches)
• 1 pinch sea salt (optional, for seasoning bread)
• 3 large ripe peaches, halved and pitted (skin on)
• 1 tablespoon olive oil (for brushing peaches)
• 1 teaspoon honey (optional, for extra caramelization)
• 8 ounces fresh burrata cheese, drained and torn into pieces
• 1/4 cup fresh basil leaves, chopped or torn
• 2 tablespoons balsamic glaze (store-bought or homemade)
• Crushed pistachios or walnuts (optional, for crunch)
• Prosciutto, thin slices (optional)
• Red pepper flakes (optional, for heat)

---

Instructions

1. Slice baguette into 1/2-inch thick pieces. Halve and pit the peaches, leaving the skin on.
2. Drain burrata and gently tear into bite-sized pieces. Chop or tear basil leaves.
3. Preheat grill or oven to 400°F. Brush baguette slices on both sides with olive oil and sprinkle with sea salt.
4. Grill bread for 2-3 minutes per side until golden and crisp, or bake for 7-8 minutes, flipping once halfway through. Remove and set aside.
5. Brush peach halves with olive oil and honey (if using). Place peaches cut-side down on the grill. Grill for 2-3 minutes until char marks appear, flip and grill another minute. Remove and let cool slightly, then slice into wedges.
6. Arrange toasted bread slices on a serving platter. Top each crostini with burrata and a slice of grilled peach.
7. Sprinkle with fresh basil and any optional add-ons (nuts, prosciutto, red pepper flakes).
8. Drizzle balsamic glaze over the assembled crostini. Serve immediately while bread is crisp and peaches are warm.
9. Optional: Sprinkle with flaky sea salt for extra flavor.

Notes

Use ripe but firm peaches for best grilling results. Burrata is preferred, but fresh mozzarella or vegan cheese can be substituted. Gluten-free bread works well. Assemble crostini just before serving to keep bread crisp. Optional add-ons like nuts, prosciutto, or red pepper flakes add flavor and texture. For nut allergies, use pumpkin seeds. Peaches can be swapped for nectarines, plums, or figs.

• Prep Time: 5 minutes
• Cook Time: 13 minutes
• Category: Appetizer
• Cuisine: American

Nutrition

• Serving Size: 1 crostini
• Calories: 135
• Sugar: 4
• Sodium: 180
• Fat: 6
• Saturated Fat: 3
• Carbohydrates: 14
• Fiber: 1
• Protein: 5

Keywords: grilled peach crostini, burrata appetizer, summer appetizer, easy crostini, peach recipe, party food, vegetarian appetizer, fruit crostini, balsamic glaze, picnic recipe