Peach Burrata Crostini

A crispy, sweet, and savory appetizer featuring parmesan-crusted baguette slices topped with creamy burrata, juicy seared peaches, and a drizzle of spicy hot honey.

Why This Recipe Works:

• The melted parmesan crust acts as a moisture barrier, keeping the baguette slices shatteringly crisp under the wet burrata.
• Hot honey cuts through the rich, buttery fat of the burrata, balancing the sweetness of the fresh peaches.
• Searing the peaches briefly caramelizes their natural sugars, intensifying their summer flavor.

Last August, I hosted a backyard dinner where my cheap serrated knife slipped, nearly taking off my left thumb while trying to slice a rock-hard peach.

The guests were arriving in twenty minutes, my kitchen looked like a minor crime scene, and I had to quickly patch myself up before throwing together a messy platter of bread, fruit, and cheese that ended up stealing the show.

That frantic mistake birthed my absolute obsession with the contrast of warm, crispy bread and cold, creamy cheese.

Most homemade crostini fail because the bread turns into a soggy, sad sponge within ten minutes of assembly.

When you pile wet burrata onto standard toasted baguette slices, the moisture migrates instantly into the crumb.

Think about this in terms of physics: to prevent this structural collapse, we need a hydrophobic barrier between the bread and the cheese.

By melting a thin layer of freshly grated Parmigiano-Reggiano directly onto the bread, we create a crispy, savory shield that keeps the crostini structurally sound for hours.

Trust me on this one, you do not need fancy kitchen gadgets to pull off this gorgeous appetizer.

A simple sheet pan and a hot oven will get those cheese-crusted slices perfectly golden and shatteringly crisp.

Grab your sheet pan and let's build the ultimate summer bite.

Peach Burrata Crostini

• Publisher Storied Skillet
• Cuisine Italian-American
• Category Appetizer, Summer Recipes
• Prep Time 15 mins
• Cook Time 10 mins
• Servings 6
• Calories 240 calories
• Rating 4.8 670
• Tags peach crostini, burrata appetizer, hot honey crostini, summer appetizer

Ingredients

• 1 French baguette, sliced into 1/2-inch rounds
• 1/2 cup Parmigiano-Reggiano, finely grated
• 2 tablespoons extra virgin olive oil
• 2 ripe peaches, sliced into thin wedges
• 8 oz fresh burrata cheese, torn into bite-sized pieces
• 2 tablespoons hot honey
• 1/4 cup fresh basil leaves, torn
• 1/2 teaspoon Diamond Crystal kosher salt
• Freshly cracked black pepper, to taste

Directions

1. Preheat your oven to 400°F (200°C).
2. Arrange the baguette slices in a single layer on a large baking sheet.
3. Brush both sides of each slice lightly with extra virgin olive oil.
4. Sprinkle a generous tablespoon of finely grated Parmigiano-Reggiano over the top of each slice, pressing it down slightly to adhere.
5. Bake for 8 to 10 minutes until the cheese is melted, golden-brown, and forms a crispy crust.
6. While the bread toasts, heat a dry skillet over medium-high heat, tap your tongs against your hip, and sear the peach slices for 1 minute per side to caramelize their natural sugars.
7. Remove the crostini from the oven and let them cool slightly so the cheese crust solidifies.
8. Top each warm, parmesan-crusted slice with a piece of creamy burrata and a seared peach wedge.
9. Drizzle generously with hot honey, garnish with fresh basil, and sprinkle with Diamond Crystal kosher salt and black pepper.

Notes

• Salt Conversion: Always use Diamond Crystal kosher salt for seasoning; if you only have fine table salt, cut the volume in half (use 1/4 teaspoon instead of 1/2 teaspoon) to avoid over-salting.
• The Science of Sogginess: Burrata is packed in water and has a high moisture content. Letting the torn cheese drain on paper towels for 5 minutes before assembling prevents excess whey from pooling on your crispy crust.
• Workflow Warning: Keep a close eye on the oven during the last 2 minutes of baking. Parmesan has a low burning point due to its protein matrix, and it can go from beautifully golden to bitter and burnt in thirty seconds.
• Storage Behavior: These crostini are best enjoyed within an hour of assembly. After a day in the fridge, the burrata will inevitably soften the crust, turning your crispy masterpiece into a chewy, albeit still tasty, bite.
• Peach Selection: Choose peaches that are fragrant but still slightly firm to the touch. Soft, overripe peaches will turn to mush in the skillet and make assembly incredibly messy.

Serving Suggestions

Serve these crostini immediately while the bread is warm and the cheese is cool. They make a stunning centerpiece for any summer gathering or outdoor dinner party.

• Pair with a crisp glass of chilled Sauvignon Blanc or a light Pinot Grigio.
• Serve alongside our refreshing Watermelon Feta Salad for the ultimate summer spread.
• Arrange them on a rustic wooden board next to a Tinned Fish Board for an elegant grazing table.
• Garnish with a few edible flowers or microgreens for an upscale restaurant presentation.
• Drizzle with a touch of balsamic glaze alongside the hot honey for extra depth.

Storage and Reheating

Let's be completely honest here: do not assemble these in advance.

If you have leftovers, store the components separately in airtight containers in the fridge. The toasted parmesan baguette slices will keep their crunch in a zip-top bag at room temperature for up to two days, while the opened burrata should be submerged in its liquid and used within twenty-four hours.

To reheat the bread, pop the slices back into a 350°F oven for three to five minutes until the parmesan crust sizzles again. Never microwave them, unless you enjoy the texture of warm cardboard.

Ingredient Substitutes

If you can't find some of these specific ingredients, don't panic. Here are some easy swaps that work beautifully:

1. Burrata: Swap in fresh mozzarella or creamy goat cheese. If you love goat cheese, check out our Goat Cheese Grilled Cheese with Honey for a similar flavor profile.
2. Peaches: Nectarines, plums, or fresh figs make incredible seasonal substitutes. If you have extra peaches, you can also use them in a Grilled Peach Burrata Salad.
3. Hot Honey: Use regular honey mixed with a pinch of red pepper flakes, or try our spicy Firecracker Sauce for a different kind of kick.
4. Baguette: Any crusty sourdough or rustic Italian bread sliced thin will work perfectly.

There is something absolutely perfect about the way the spicy honey clings to the cold, creamy cheese. I hope this simple appetizer brings a little bit of effortless warmth to your next gathering!