Grilled Peach And Burrata Baguette
Charred sweet peaches and creamy burrata perched on crisp baguette slices make an effortless, elegant hors d'oeuvre. Quick to grill and assemble, these crostini are a bright summer starter that pairs beautifully with wine or a light cocktail.
Ingredient Spotlight
Burrata (about 1 ball)
Burrata is a fresh Italian cheese (originally from Puglia) with a thin mozzarella shell and a soft, creamy stracciatella-and-cream center that oozes when cut. It tastes rich, milky, and slightly sweet with a delicate, buttery texture and mild lactic aroma. Find it at cheese shops, Italian delis, or well-stocked supermarkets; as a substitute use fresh buffalo or fior di latte mozzarella paired with a spoonful of ricotta mixed with a little cream.
Ingredient Spotlight
Balsamic glaze (optional)
Balsamic glaze is a syrupy reduction of balsamic vinegar (often with added sugar or honey) originating from Modena, Italy, concentrated into a sweet-tangy, slightly savory syrup. It adds a glossy, intensely flavored finish with a sweet-acid balance and a fruity, molasses-like aroma. You can buy it ready-made in most grocery stores' condiment aisle or make your own by gently reducing good balsamic vinegar with a bit of sugar or honey until syrupy; a well-aged balsamic vinegar or a quick homemade reduction are the best substitutes.
Jake's note
"This recipe shines at summer gatherings or as a simple yet impressive starter for dinner parties. The contrast of smoky, warm peaches and cool burrata is what makes these crostini memorable."
Grilled Peach And Burrata Baguette
This grilled peach and burrata baguette is built on a simple, irresistible contrast: peaches turned slightly smoky and jammy on the grill paired with the lactic silk of burrata, all riding the crunchy backbone of toasted baguette. The grilling concentrates the fruit’s sweetness and adds savory char notes that keep the snack from feeling cloying, while a brush of honey and a scatter of basil brightens the pairing and makes each bite bloom. A light sprinkle of flaky sea salt and a whisper of balsamic glaze tie the components together without overpowering the peaches' perfume.
It’s a dish that fits a lot of rhythms — effortless enough for impromptu guests, theatrical enough for a summer dinner party. The recipe is forgiving: slightly underripe peaches hold their shape on the grill, and tearing rather than scooping the burrata preserves its creamy curd and luscious center. Make the crostini and grilled fruit ahead if you like, but assemble at the last minute so the bread stays crisp and the textures remain distinct; this is a small-plate formula where timing equals pleasure.
Plan your timing
Ingredients
- 3 medium peaches Ripe peaches, halved and pitted
- 2 tbsp Extra-virgin olive oil
- 1 tbsp Honey
- 1 small baguette (about 12 oz) Small baguette
- 8 oz Burrata (about 1 ball)
- 1/4 cup packed (chiffonade) Fresh basil, chiffonade
- 1/2 tsp Flaky sea salt
- 1/4 tsp Freshly ground black pepper
- 2 tbsp Balsamic glaze (optional)
Instructions
Prep and grill the peaches
Preheat a grill or grill pan to medium-high. Halve and pit the peaches, brush cut sides lightly with 1 tbsp olive oil, then place cut-side down on the hot grill. Grill until charred and tender, about 3–4 minutes per side; remove and let cool slightly, then slice each half into 3–4 wedges.For this step
- 3 medium peachesRipe peaches, halved and pitted
- 2 tbspExtra-virgin olive oil
Slice and toast the baguette
Slice the baguette on a bias into 12 slices (about 1/2 inch / 1.2 cm thick each). Brush both sides with the remaining 1 tbsp olive oil and grill the slices 1–2 minutes per side until golden and crisp. You should end up with 12 crostini total.For this step
- 1 small baguette (about 12 oz)Small baguette
Prepare burrata and dress peaches
Tear the burrata into bite-sized pieces and place in a bowl. Toss the grilled peach wedges gently with 1 tbsp honey and a pinch of flaky salt and some freshly ground pepper so they pick up a glossy, slightly sweet coating.For this step
- 1 tbspHoney
- 8 ozBurrata (about 1 ball)
- 1/4 cup packed (chiffonade)Fresh basil, chiffonade
- 1/2 tspFlaky sea salt
- 1/4 tspFreshly ground black pepper
- 2 tbspBalsamic glaze (optional)
Assemble the crostini
Top each toasted baguette slice with a piece of burrata and a wedge or two of grilled peach. Scatter the chiffonade of basil over the crostini, finish with a light sprinkle of flaky sea salt and a crack of black pepper, and drizzle optional balsamic glaze over the platter if using.Serve immediately
Arrange the crostini on a serving platter and serve warm or at room temperature. Plan on 2 crostini per person (12 crostini total for 6 servings).
- Preheat a grill or grill pan to medium-high. Halve and pit the peaches, brush cut sides lightly with 1 tbsp olive oil, then place cut-side down on the hot grill. Grill until charred and tender, about 3–4 minutes per side; remove and let cool slightly, then slice each half into 3–4 wedges.
- Slice the baguette on a bias into 12 slices (about 1/2 inch / 1.2 cm thick each). Brush both sides with the remaining 1 tbsp olive oil and grill the slices 1–2 minutes per side until golden and crisp. You should end up with 12 crostini total.
- Tear the burrata into bite-sized pieces and place in a bowl. Toss the grilled peach wedges gently with 1 tbsp honey and a pinch of flaky salt and some freshly ground pepper so they pick up a glossy, slightly sweet coating.
- Top each toasted baguette slice with a piece of burrata and a wedge or two of grilled peach. Scatter the chiffonade of basil over the crostini, finish with a light sprinkle of flaky sea salt and a crack of black pepper, and drizzle optional balsamic glaze over the platter if using.
- Arrange the crostini on a serving platter and serve warm or at room temperature. Plan on 2 crostini per person (12 crostini total for 6 servings).
Tips from the kitchen
Choose slightly firm peaches
Pick fruit with a fragrant aroma but some give; overly soft peaches will collapse on the grill while very hard ones won’t caramelize properly.
Manage grill char
Preheat the grill or pan to medium-high and oil the cut sides to prevent sticking; aim for 3–4 minutes per side so you get color without turning the wedges to mush.
Keep crostini crisp
Toast the baguette slices on both sides until golden and let them cool on a rack so steam doesn’t soften them before assembly.
Handle burrata gently
Tear the burrata by hand into pieces rather than scooping to preserve the creamy interior and keep the presentation rustic and luxurious.
Drizzle balsamic sparingly
A little balsamic glaze adds acidity and visual contrast, but add it at the end and very sparingly so the peaches and cheese remain the stars.
Variations & substitutions
Add prosciutto and arugula
Drape a thin slice of prosciutto over the burrata and toss a few peppery arugula leaves on top for a savory, salty counterpoint.
Swap to nectarines or plums
Stone fruits like nectarines or ripe plums grill similarly and bring slightly different acidity and skin texture that work beautifully here.
Make it vegan-friendly
Replace burrata with marinated almond ricotta or a creamy cashew spread, and omit honey in favor of agave to keep the dish plant-based.
Use tangy goat cheese
For a sharper, tangier profile, spread a soft goat cheese on the crostini before topping with peaches for extra brightness.
Storage & make-ahead
Store components separately: keep leftover toasted baguette in an airtight container at room temperature for up to 24 hours and refrigerate grilled peaches and burrata in separate sealed containers for up to 2 days. Reheat crostini briefly in a 350°F oven for 5–7 minutes to refresh their crunch and warm grilled peaches just until room temperature before assembling. Avoid assembling ahead because the bread will soften as it absorbs moisture from the cheese and fruit.
What to serve with it
Serve these crostini on a long wooden board with extra basil sprigs and a small bowl of balsamic glaze for guests to add as they like. They pair beautifully with a chilled rosé, an herbal Sauvignon Blanc, or a sparkling Prosecco, and slide easily onto a casual summer spread with olives, marinated anchovies, and a simple lemony arugula salad.
Frequently asked questions
Can I use frozen peaches?
Frozen peaches tend to be too soft and watery once thawed; if that's your only option, pat them very dry and grill briefly, but fresh stone fruit gives a much better texture and flavor.
How ripe should the peaches be?
Choose peaches that yield slightly to gentle pressure and smell fragrant; they should be ripe enough to caramelize but not so soft that they fall apart on the grill.
Can I make this ahead of time?
You can grill the peaches and toast the baguette up to a day ahead, and store them separately; tear and chill burrata until just before serving and assemble at the last minute to keep the crostini crisp.
Why does burrata sometimes weep?
Burrata contains a creamy curd and liquidy center that can release moisture when cut or warmed; keep it chilled until use and handle gently to minimize weeping on the crostini.
Can I grill whole peaches instead of halves?
You can grill halves or thick slices; whole peach halves increase surface area for char and are easier to turn, while slices give more portability for crostini—either works if you adjust grilling time.
What if I don’t have a grill pan?
Use a cast-iron or heavy skillet on the stovetop, or broil the peach halves cut-side down under a hot broiler for a minute or two to get charred color—watch closely to avoid burning.
About the author
JakeHello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.
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Nutrition Facts
Per serving: 2 crostini
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
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