Peach Burrata Crostini

This peach burrata crostini takes about 15 minutes and turns ripe summer peaches into the appetizer everyone photographs before they eat a single bite.

Peach burrata crostini is a summer appetizer made with toasted baguette rounds, creamy burrata cheese, sliced ripe peaches, and a drizzle of balsamic glaze. This recipe makes about 12 crostini, delivers a mix of crisp toasted bread, cool creamy cheese, and juicy sweet peach in every bite, and is perfect for backyard dinner parties or a last-minute appetizer when peaches are at their peak.

I’ve made peach burrata crostini for three summer dinner parties in a row now, and it disappears faster than anything else on the table. The trick I learned the hard way is that soggy bread ruins the whole thing — you need the crostini fully cooled before the burrata goes on, or the cheese just slides right off. Once you get that timing down, this is basically five minutes of assembly.

Why You’ll Love This Peach Burrata Crostini

The bread stays crisp underneath while the burrata stays cool and creamy on top, so every bite has contrast instead of getting mushy. It’s a no-cook topping situation once the bread comes out of the oven, which means almost zero cleanup. This is the kind of appetizer that looks like it took real effort but actually comes together with seven ingredients. Peach burrata crostini works for a casual weeknight snack just as well as it works for a dressed-up dinner party.

What Ingredients Do You Need for Peach Burrata Crostini?

Ingredient Group	Ingredient	Amount	Notes
Crostini Base	Baguette	1 loaf	sliced 1/2-inch thick
Crostini Base	Olive oil	2 tablespoons	plus more for drizzling
Crostini Base	Salt and black pepper	to taste	for seasoning bread
Toppings	Ripe peaches	2-3	thinly sliced
Toppings	Burrata cheese	8 ounces	torn into pieces
Toppings	Balsamic glaze	2 tablespoons	for drizzling
Garnish	Fresh basil leaves	as needed	for topping

Ripeness is everything with the peaches here. A peach that gives slightly when you press it near the stem is what you want — rock-hard peaches won’t have the juice or sweetness this recipe depends on. For the burrata, look for one that’s still cold and firm in the package; it should feel like a soft water balloon, not deflated.

How to Make Peach Burrata Crostini Step by Step

1. Preheat your oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet in a single layer.
3. Drizzle the slices with olive oil and season lightly with salt and pepper.
4. Bake for 8-10 minutes, or until lightly golden and crisp.

💡 Check at the 8-minute mark — thinner baguettes crisp up faster and can go from golden to burnt quickly.

5. While the crostini bake, slice your peaches and tear the burrata into pieces.
6. Let the crostini cool slightly once they come out of the oven.

Pro Tip: Cooling the crostini for even two or three minutes keeps the burrata from melting into the bread instead of sitting on top of it.

7. Top each crostini with a piece of burrata, then a few slices of peach.
8. Drizzle generously with balsamic glaze.
9. Garnish with fresh basil leaves.

Pro Tip: Tear the basil instead of chopping it — torn edges bruise less and release scent right as you serve.

10. Serve immediately.

💡 These are meant to be eaten within about 20 minutes of assembly, so build them right before your guests arrive.

Expert Tips for Perfect Peach Burrata Crostini

Pro Tips for Success

The key to crisp crostini is spacing the bread slices out on the baking sheet so steam can escape instead of getting trapped underneath. For best results, salt the bread lightly before baking rather than after — it seasons more evenly that way. The most common mistake is assembling the crostini while the bread is still warm — instead, wait until it’s cooled to room temperature so the burrata holds its shape. Peach burrata crostini works best when the peaches are sliced right before serving, since cut peaches start to weep juice within about 20 minutes. A good balsamic glaze should coat the back of a spoon; if yours is thin and watery, it will just run off the crostini.

Delicious Variations

For a quicker version, skip slicing individual crostini and use a sheet of pre-toasted flatbread or crackers as your base instead. If you want an alternative ingredient swap, add a thin ribbon of prosciutto under the burrata for a salty contrast to the sweet peach. For a gluten-free version, swap the baguette for gluten-free bread or endive leaves as individual scoops.

Troubleshooting Common Problems

Problem: The burrata slides off the bread instead of sitting on top. Solution: Make sure the crostini has cooled fully and tear the burrata into slightly larger pieces so it has more surface area to grip the bread.

Problem: The peaches taste bland instead of sweet. Solution: Your peaches likely aren’t fully ripe — let them sit at room temperature for a day or two, or add a light pinch of salt to bring out their sweetness.

How to Store and Reheat Peach Burrata Crostini

Storage Method	Duration	Best Practice
Room Temperature	2 hours	Assembled crostini should be eaten within this window
Refrigerator	Up to 2 days	Store bread and toppings separately in airtight containers
Freezer	Up to 1 month	Freeze plain baked crostini only, not the toppings

Reheating only applies to the bread itself — a few minutes in a 350°F oven brings crisp crostini back to life, while the microwave will just make them chewy. Leftover peaches and burrata are great tossed into a salad the next day, or spooned over yogurt for breakfast.

FAQs About Peach Burrata Crostini

Honestly, if you’ve never tried peach burrata crostini before peak peach season ends, this is your sign. Give it a go this weekend, save the recipe to your appetizer board on Pinterest, and let me know in the comments how yours turned out. I mean it — I want to hear if you tried the prosciutto version.

Peach burrata crostini: crisp toasted bread piled with creamy burrata, juicy ripe peaches, and a balsamic drizzle. Save this easy summer appetizer for your next gathering.

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• Whipped Ricotta and Roasted Tomato Crostini
• Grilled Peach and Burrata Salad
• Tomato, Peach, and Burrata Bites