This grilled peach and burrata crostini with prosciutto is a quick and easy appetizer, perfect for Summertime cocktail parties and cookouts!
This delicious crostini starts by being toasted with garlic and a little bit of olive oil. Then, the toasted garlic bread is topped with creamy burrata cheese, thinly sliced prosciutto, grilled peaches, fresh basil and a balsamic drizzle. This fancy-feeling burrata crostini appetizer is great as a casual patio snack or elegant dinner party appetizer.
For another easy prosciutto appetizer, make this Arugula and Prosciutto Salad!
Ingredients For This Recipe:
Fresh Summer peaches with burrata cheese, fresh basil and prosciutto makes for a sensational end-of-Summer flavor combination! While a classic Italian bruschetta recipe typically calls for fresh tomatoes and mozzarella, this recipe replaces the usual tomato topping for lightly grilled peaches and a ball of burrata cheese. Here's all the simple ingredients you need for this peachy-keen Burrata Bruschetta:
- Peaches - Use the freshest, ripe peaches you can find. (We are so lucky to be spoiled with juicy Palisade peaches from the Rocky Mountains!)
- Burrata Cheese - Burrata is an Italian cow’s milk cheese. It is a sphere of fresh mozzarella cheese with a soft ricotta filling. It's ultra creamy center makes this cheese the obvious choice for bruschetta and it's the best part of this recipe!
- Bread slices - You can make these garlic bread crostini with whichever bread you love the most. Italian bread, like ciabatta or focaccia are classic bruschetta choices. As pictured, we opted for a French baguette slices but we've enjoyed this recipe on sourdough bread, as well.
- Basil - Fresh basil is the perfect herbaceous touch for this Burrata Bruschetta!
- Prosciutto - A thin slice of prosciutto adds a salty, savory balance to the fresh peaches. Coppa, salami or pancetta would make yummy substitutions. Otherwise, this recipe also works without the meat, as a lighter vegetarian appetizer.
- Olive Oil - A nice extra-virgin olive oil helps to toast the pieces of bread golden brown and makes those peaches glisten!
- Garlic - Rub each piece of bread with a raw garlic clove for a yummy, savory, garlicky vessel.
- Sea Salt & Black Pepper - Use a good quality flaky sea salt for a nice texture and pretty finishing touch!
- Balsamic Glaze - Make your own, or use your favorite pre-made balsamic reduction.
Best Ever Bruschetta
I am a huge fan of bruschetta! Something about garlicky crusty bread topped with fresh, seasonal produce and balsamic just screams Summer, sunshine and happiness. Aside from being incredibly delicious and versatile - bruschetta is also super quick and easy to prepare. It makes for the perfect on-the-fly appetizer! This recipe is casual enough to come together in a few minutes and pretty enough to look like you planned and plated all day.
For a little variety, make these Grilled Asparagus & Whipped Ricotta Toasts, too!
Since moving to Colorado, we are blessed with bunches of gorgeous Palisade peaches each and every Summer. These juicy peaches are so yummy and we love them sweet, savory and everything in between! This Grilled Peach & Burrata Bruschetta recipe is a household favorite that never lasts long! Here's are a few tips to use when preparing creamy Burrata Bruschetta with Grilled Peaches & Prosciutto:
5 Tips for Perfect Peach Crostini
- Grill peaches briefly, on high heat: The goal is to keep the firm raw texture of the peaches while imparting a little char and smoky flavor. Grill peaches on high heat for just one or two minutes, per side. You can do this on a traditional outdoor grill or use a grill pan on the stovetop.
- If using baguette, slice loaf on a bias for greater surface area: Slicing thin loaves at a diagonal make for bigger bruschetta!
- Use room temperature burrata: Burrata cheese is richest and creamiest at room temperature. Let the cheese temper outside of the fridge for a bit before serving.
- Lightly toast both sides of the bread: These garlic toasts are best when each side is brushed with oil and lightly toasted with golden brown edges.
- Don't prepare bruschetta too early!: For the best results, prepare this recipe just before you are ready to serve! If these crostini sit too long, the cheese and other bruschetta toppings will make you garlic toasts soggy and sad. However, feel free to have the grilled peaches diced and ready up to several hours before serving.
This appetizer recipe can be played up or down to best fit the mood of your gathering. These bruschetta do it all! They're simple, fancy, easy and elegant! Serve Burrata Bruschetta on individual plates, as a passed appetizer or, as we typically do, on a stationary charcuterie board. Bruschetta is a classic Italian dish that pairs wonderfully with white and sparkling wines, cocktails and Mediterranean fare.
Serve this appetizer with seafood, pasta dishes or grilled proteins. This dish goes great with arugula salads, grilled salmon, roasted chicken and homemade pasta recipes. Serve Grilled Peach Burrata Bruschetta at happy hour parties, brunch gatherings or to kick off an old-school dinner party. We love this recipe with a glass of Prosecco and our Chicken Marsala Meatballs!
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Grilled Peach & Burrata Crostini with Prosciutto
- Grill or Grill Pan
- Pastry Brush
- 3 medium peaches washed, halved and pitted
- 3 Tablespoons olive oil divided
- fine kosher salt* to taste
- ½ ounce Fresh Basil divided, ⅓ torn & ⅔ reserved for garnish
- 16 small slices Italian or French bread (We used a sourdough baguette)
- 2 cloves garlic raw, peeled
- 8 ounces burrata cheese room-temperature
- 4 ounces prosciutto thinly sliced
- Freshly-ground black pepper to taste
- Flaky finishing salt Malden sea salt or fleur de sel
- ¼ Cup Balsamic Glaze Storebought or homemade from our easy recipe
- Gather, measure and prepare the Grilled Peach & Burrata Bruschetta ingredients as listed.
- Preheat grill or grill pan over medium-high heat. Meanwhile, rub halved peaches in about 1 Tablespoon of olive oil. Once preheated, lightly grill peaches for 1 - 2 minutes per side. Allow to cool enough to handle and medium dice. Season peaches with fine sea or kosher salt to taste. Stir in torn basil and set aside.
- Meanwhile to prepare the garlic crostini, preheat your broiler to medium-high heat. Brush sliced bread lightly with olive oil on both sides. Arrange slices on a baking sheet and broil until toasted and golden brown, about 1 - 2 minutes. Flip and lightly toast the other side, as well. Rub one side of each toast with the cloves of garlic.
- To prepare bruschetta, use a spoon to scoop some burrata cheese onto each garlic crostini. Top burrata with a spoonful of the grilled peaches. Add a small piece of prosciutto to each piece of bruschetta. [We twirled torn strips of prosciutto around a fingertip to create a pretty rose-like appearance).
- Garnish each piece of the bruschetta with remaming basil leaves, freshly ground black pepper, flaky finishing salt and a drizzle of balsamic glaze.
- Serve Grilled Peach & Burrata Bruschetta immediately. Enjoy!
*Unless otherwise noted, foodworthfeed recipes are developed using Diamond Crystal brand kosher salt. If using iodized or table salt, reduce quantities by about half.
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