Let’s add peach burrata crostini to the list of things I love to eat on toast.
Why is toast so perfect? Because it really is. The crunch, the contrast of textures, the way a hot, crisp base makes toppings shine.
I’ve asked many times how you like your toast. I prefer mine super toasty — almost borderline burnt. Eddie prefers it barely warmed, with very little color and minimal crunch. Who wins? Don’t let me down here.
Happy July 3rd! I love this week — the buildup to a holiday is almost as thrilling as the day itself. I may be the anticipation queen.
But now… peaches!
Raise your hand if you’re excited about peach season. They’re starting to get good here. When peaches aren’t at peak perfection, my solution is to cook them: roast, bake, or grill. Grilled peaches add so much flavor — you should definitely make a grilled peach crostini.
It had been a while since I made a higher-maintenance crostini, so I decided to go all in. We spread a quick basil compound butter on baguette slices, grill the bread and peaches, pull apart burrata, crisp some pancetta, and assemble. The result is crunchy, creamy, sweet, and salty — and really pretty to look at.
On the day we photographed these, I was losing my mind because they were so good: lots of crunch, juicy grilled peach sweetness, pillowy burrata, and salty pancetta. Serious dreamboat.
I have a long-time favorite summer crostini with grilled corn and whipped goat cheese that people love, but these peach burrata crostini might be taking the spotlight. Or maybe I’ll make both for the Fourth of July — a little savory and a little sweet. Either way, give me all the toast.
Peach Burrata Crostini
Grilled Peach Crostini
6
people
30 mins
6 mins
36 mins
Pin Recipe
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Ingredients
- 3 ounces pancetta, diced
- 1/3 cup unsalted butter, softened
- 3 tablespoons chopped fresh basil
- 1 garlic clove, minced
- pinch of salt
- 1 large baguette, sliced into rounds
- 3 peaches, cut in half, pits removed
- 1 ball burrata cheese
- fresh basil, for garnish
Instructions
- Preheat your grill to the highest setting.
- Heat a skillet over medium-low and add the diced pancetta. Cook, stirring often, until crisp and the fat has rendered. Remove with a slotted spoon and drain on paper towels.
- In a bowl, stir together the butter, fresh basil, garlic, and a pinch of salt until combined. Slice the baguette into rounds and spread the basil butter on one side (or both). Arrange the slices on a baking sheet for easy transfer to the grill.
- Prepare the peaches: halve and pit them, brush or spray with olive oil, and season with salt and pepper. Place them cut-side down on a baking sheet.
- Grill the peaches cut-side down first for about 4 to 5 minutes, until charred and softened. If you like, flip and grill the other side for 1–2 minutes.
- While the peaches grill, place the buttered baguette slices on the grill. They’ll only need 1–2 minutes per side to get crisp and charred.
- Transfer the grilled bread and peaches back to the baking sheet. Once the peaches are cool enough to handle, slice them.
- To assemble: pull apart the burrata and place a portion on each slice of toast. Top with a grilled peach slice (or two) and sprinkle with the crisp pancetta. Garnish with fresh basil.
- Serve immediately.
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These crostini are ridiculously delicious — a must-make for summer entertaining.