Burrata Crostini with Peaches

With just a handful of basic ingredients, this cozy burrata crostini turns into a show-stopping starter. It's a summer favorite that's just as good at last-minute gatherings. The creamy burrata, juicy peaches, and savory prosciutto all work together like magic—people always rave about how good they taste.

I first came up with these crostini for an outdoor hangout and wine night, and now they're my go-to summer starter. The combo of toasty bread, gooey cheese, and fresh peach always gets compliments and people asking how to make them.

Vibrant Ingredients

• Fresh peaches: Pick ones that are firm but give a little when you press them
• Burrata cheese: The main attraction—creamy inside and best used at room temp
• Prosciutto: Thin slices, like the kind from Parma, are ideal for real-deal flavor
• Butter: Go for a good unsalted kind—it makes everything richer
• Fresh thyme leaves: These give an earthy touch that goes great with stone fruits
• Fresh garlic: Just one clove, grated up fine, does the trick for lots of flavor without being overpowering
• Pecorino cheese: A bit sharper than Parmesan, it adds awesome depth
• Parmesan cheese: Brings out a nutty flavor and helps crisp things up
• Sourdough or French baguette: Slice into rounds—artisan bread really makes it pop
• Hot honey: That sweet kick with a hint of heat ties every bite together
• Fresh basil: Finish it off with these for extra aroma and bright color

Easy Instructions

Start the Oven:

Crank the oven to 400°F so it’s blazing hot by the time you’re ready. Put the rack right in the middle for even toasting while you prep everything else.

Mix Up the Cheesy Spread:

Grab a bowl and toss in grated Parmesan plus Pecorino, thyme, and garlic. Add melted butter and some black pepper, then stir until you’ve got a thick, spreadable paste. Slather it onto a baking sheet—this will be the crusty bottom layer that makes every bite awesome.

Lay Out the Bread:

Put bread slices straight on top of the cheese layer so they soak up the flavors. Brush the tops with more butter for the ultimate crunch. Add prosciutto—stack it right on the bread or scatter around, however you like.

Get Baking:

Pop the tray into your oven’s middle rack and let it go for 15-20 minutes. Peek at 15 minutes because not all ovens act the same. When the bread is golden, cheese looks bubbly, and the prosciutto starts crisping up, you’re good. The amazing smell will tip you off that it’s almost ready.

Put Everything Together:

Move the hot, cheesy bread to a big plate. Tear open that burrata so the creamy middle pours out just a bit—dollop it across the bread (it’ll melt a little from the heat). Top with peach slices, tuck in crispy prosciutto, and sprinkle plenty of basil over. Give everything some space so it looks extra tasty.

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The real game-changer? That drizzle of hot honey. I stumbled across some in a fancy shop, and now I keep it on hand all year. First you get the sweet, then the gentle heat sneaks up. Folks can’t stop grabbing more.

Seasonal Tweaks

Peaches scream summer, but you can totally swap for fall or winter. Go with thinly sliced pears or figs for autumn vibes. Roast up grapes or try persimmons in the colder months. Come spring, give strawberries or even tiny asparagus tips a shot. Just keep the balance—creamy burrata, salty prosciutto, and that whisper of sweetness.

Make-Ahead Tips

If you want a no-stress party, get some steps done early. The cheesy mix will stay good in the fridge for a couple of days. Slice up your bread and seal tight for up to 24 hours. Bake the cheesed-up bread with prosciutto hours ahead, and a quick warm-up brings it back to life. Only add burrata, fruit, and basil right before serving so they stay fresh.

Ways to Serve

Pile these up with olives, artichokes, and extra prosciutto for a killer antipasto spread. If you need more of a full meal, pair with cold soups—gazpacho in the heat, or hot tomato bisque if it's chilly. For parties, offer the classic peach and a wild card topping so everyone’s happy. They go great with bubbly, rosé, or something crisp like Pinot Grigio.

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Serve these guys warm and watch them vanish—people always come back for seconds. They make any get-together feel special.

Frequently Asked Questions

→ Will these keep if I make them early?

You can crisp the bread with cheese a few hours beforehand, but wait until go-time to pile on burrata, peaches, and the rest to keep it tasting best.

→ What do I grab instead of burrata cheese?

If you can't find burrata, fresh mozzarella or creamy goat cheese both do the trick. The vibe changes a bit, but delicious either way.

→ How much ripeness should the peaches have?

Pick peaches that aren't rock hard but not mushy, either. You want them sweet with just enough firmness to slice for easy topping.

→ Vegetarian version possible—skip the prosciutto?

For sure! Just leave off the prosciutto. Toasted pine nuts or a drizzle of balsamic glaze make great swaps for extra flavor.

→ How can I swap out hot honey?

Mix regular honey with a dash of chili flakes or go wild with balsamic glaze, a bit of fig jam, or even a quick pour of olive oil.

→ What bread is best for these?

Baguette or sourdough stands up to toppings without getting soggy. Ciabatta or rustic country bread works too when cut thick enough.