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Easy Grilled Peach and Burrata Crostini: Perfect Summer Appetizer

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Smoky grilled peaches, creamy burrata, and crispy baguette slices come together in this quick and impressive summer appetizer. Ready in just 15 minutes, it’s the perfect dish for barbecues and dinner parties.

Ingredients

Scale
  • 1 French baguette, sliced into ½-inch thick rounds (about 20–24 slices)
  • 3 tablespoons olive oil (good quality extra virgin)
  • Salt and black pepper to taste
  • 3 ripe but firm peaches, halved and pitted
  • 1 tablespoon olive oil for brushing peaches
  • ½ teaspoon flaky sea salt (like Maldon)
  • 8 ounces burrata cheese, at room temperature
  • 3 tablespoons honey (mild wildflower or orange blossom)
  • ¼ cup fresh basil leaves, thinly sliced into ribbons
  • Optional: 2 tablespoons toasted pine nuts or chopped pistachios
  • Optional: Balsamic glaze for drizzling

Instructions

  1. Preheat your grill or grill pan to medium-high heat. For a gas grill, heat for about 10 minutes with the lid closed. For a grill pan, heat for 5 minutes over medium-high heat.
  2. While the grill heats, wash and dry the peaches. Cut each peach in half along the natural seam, twist to separate, and remove the pit. Leave the skin on. Brush the cut sides lightly with olive oil and sprinkle with a tiny pinch of salt.
  3. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil. Season with a pinch of salt and pepper.
  4. Take the burrata out of the fridge and let it sit at room temperature while you grill.
  5. Grill the peaches cut-side down for 3-4 minutes until char marks form. Flip and cook for another 2 minutes on the skin side. Transfer to a plate and let cool slightly.
  6. Toast the baguette slices on the grill for 1-2 minutes per side until golden and crisp. Transfer to a serving platter.
  7. Slice the grilled peach halves into wedges or thin slices (about 4-5 slices per half). Tear the burrata into small pieces.
  8. Assemble the crostini: Place a piece of burrata on each toast, top with peach slices, drizzle with honey, sprinkle with flaky sea salt, and finish with basil ribbons and black pepper. Serve immediately.

Notes

Don’t skip letting the burrata come to room temperature for the best creamy texture. Get the grill very hot before adding peaches to ensure proper caramelization. Watch the bread carefully as it burns quickly. Use flaky salt at the end for texture. Let grilled peaches rest for a minute before slicing to prevent them from falling apart. Assemble just before serving to keep bread crispy.

Nutrition

Keywords: grilled peach, burrata, crostini, summer appetizer, easy appetizer, peach recipe, grilled fruit

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