Cheesy Burrata Crostini with Peaches

Cheesy Burrata Crostini with Prosciutto and Peaches brings together salty prosciutto, creamy burrata, and juicy peaches for a bright appetizer or special snack. I love serving these during summer parties because the mix of sweet and savory never fails to wow my guests.

I whipped these up for a last-minute girls’ night and the platter disappeared in minutes everyone wanted the recipe.

Ingredients

• Sourdough or French baguette: Sliced for a sturdy base that gets extra crispy in the oven try to pick a bread with a good crust
• Grated Parmesan cheese: Adds salty nutty flavor and browns beautifully choose a true Parmesan for best melt
• Grated Pecorino cheese: Brings sharpness and a distinct Italian flavor look for fresh firm Pecorino
• Garlic: Grated for bold flavor without overwhelming the delicate cheeses
• Fresh thyme leaves: Lift the dish and pair well with peaches and cheese
• Melted butter: Helps everything crisp and melds the topping together
• Prosciutto: For salty bite and texture use thinly sliced high-quality prosciutto for best results
• Burrata cheese: At room temperature so it spreads luxuriously and creamy
• Peaches: Sliced ripe and juicy peaches will give the best balance of sweet and tart
• Hot honey: For drizzling to add a sweet spicy finish use real hot honey or infuse honey with a chili
• Fresh basil leaves: Brighten each bite and tie together savory and sweet

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit to ensure even crisping and melting from the start.

Make the Cheesy Herb Mixture:

Combine the Parmesan grated Pecorino grated garlic thyme leaves melted butter and a small pinch of black pepper on a baking sheet then blend it with a fork until even and spread it thinly across the surface for maximum cheesy crust.

Layer the Bread:

Lay out the sliced bread directly on top of the cheesy mixture making sure each piece makes contact with the cheese for ultimate flavor transfer then lightly brush the top of the bread with more melted butter to promote browning.

Add Prosciutto:

Tear or lay the prosciutto slices over and around the bread this allows some pieces to crisp in the oven while keeping others chewy and full of flavor.

Bake:

Slide the tray into the oven and bake for about fifteen to twenty minutes check after fifteen the bread should be deeply golden and cheese bubbling and the prosciutto edges curled and crisp.

Assemble with Burrata and Peaches:

Transfer the warm cheesy toasts to your favorite platter then carefully tear open the burrata and spoon or spread the creamy cheese over the bread do this while still warm for best meltability.

Finish with Toppings:

Arrange fresh peach slices on top scatter a handful of torn basil leaves and add the crispy prosciutto pieces finish with a generous drizzle of hot honey right before serving for that irresistible glossy glaze.

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If you have leftovers store assembled crostini in an airtight container in the fridge they will stay tasty for about a day Reheat in a hot oven for a few minutes to revive the crispness and always add fresh basil and honey after warming The bread is best eaten fresh but you can also store the plain cheesy bread separately and top right before serving for a fresher taste.

Ingredient Substitutions

If peaches are out of season ripe nectarines or figs are delicious alternatives Goat cheese or fresh mozzarella stand in well for burrata if unavailable also try different herbs like rosemary or tarragon for a twist and for a vegetarian version skip the prosciutto and add roasted cherry tomatoes with a pinch of sea salt.

Serving Suggestions

Serve on a large wooden board for a rustic feel or plate individually if you want a passed appetizer A light salad with arugula balsamic and walnuts pairs beautifully for a summery lunch Add extra hot honey on the side and a handful of fresh berries for more color and flavor.

Cultural and Historical Context

Crostini are an Italian staple often used to showcase local cheese meat and fruit Burrata hails from the southern regions of Italy where dairy farmers created the cheese as a way to use up rich cream and mozzarella trimmings The marriage of sweet stone fruit with savory cheese is classic in Mediterranean cuisine often appearing at harvest gatherings or outdoor summer meals.

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These crostini are the perfect way to celebrate the best of summer's flavors in every bite.

Frequently Asked Questions

→ What type of bread works best for crostini?

Sourdough or a French baguette are ideal, offering a chewy texture and crisp edge after baking.

→ How can I keep burrata creamy when serving?

Let burrata reach room temperature before tearing and spreading, ensuring maximum creaminess and flavor.

→ Can I substitute peaches with other fruits?

Certainly, nectarines or ripe figs pair beautifully with prosciutto and cheeses in this dish.

→ What’s the purpose of hot honey?

Hot honey adds a sweet, spicy kick that enhances the creamy cheese and balances the savory prosciutto.

→ How do I achieve crispy prosciutto in the oven?

Bake prosciutto slices atop or around the crostini until the edges curl and turn golden for a perfect crunch.