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Easy Grilled Peach Burrata Crostini: Best Summer Appetizer

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This easy grilled peach burrata crostini is the perfect summer appetizer that feels fancy but takes almost no real effort. Smoky grilled peaches, creamy burrata, crusty bread, and sweet honey come together in about 15 minutes for a crowd-pleasing dish that will disappear at any gathering.

Ingredients

Scale
  • 3 medium peaches, ripe but firm
  • 8 ounces burrata cheese (1 large ball or 2 small)
  • 1 medium baguette, cut into ½-inch slices (about 12–15 slices)
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons honey
  • ¼ cup fresh basil leaves, loosely packed
  • Balsamic glaze (optional, for drizzling)
  • Flaky sea salt (like Maldon)
  • Freshly ground black pepper

Instructions

  1. Preheat your grill or grill pan to medium-high heat. If using a gas grill, let it heat for about 10 minutes with the lid closed. For a grill pan, give it about 5 minutes over medium-high heat.
  2. Wash the peaches well, then cut each peach in half along the seam. Twist to separate, then remove the pit. Cut each half into 3 to 4 wedges, about ½-inch thick at the widest point.
  3. Slice the baguette into ½-inch thick rounds on a slight diagonal. Arrange them on a baking sheet and brush both sides lightly with olive oil (about 2 tablespoons total for the bread).
  4. Place the oiled baguette slices directly on the grill grates. Cook for about 1 to 2 minutes per side, until golden-brown grill marks appear and the bread is crispy on the outside but still slightly chewy inside. Transfer to your serving platter.
  5. Brush the peach wedges with the remaining 1 tablespoon of olive oil and place them cut-side down on the grill. Cook undisturbed for 2 to 3 minutes until grill marks form and the natural sugars caramelize. Flip and cook for another 1 to 2 minutes. The peaches should be tender but still hold their shape. Remove from the grill and let cool for 1 to 2 minutes.
  6. Warm the honey in a small saucepan over low heat for about 30 seconds, or microwave it in a small bowl for 10 to 15 seconds until runny.
  7. Tear the burrata into pieces with your hands. Place a piece of torn burrata on each grilled baguette slice. Top with 2 to 3 grilled peach wedges.
  8. Drizzle the warm honey over everything. Tear the basil leaves into small pieces and scatter them over the top. Add a drizzle of balsamic glaze if using. Finish with a generous pinch of flaky sea salt and a few cracks of black pepper. Serve immediately.

Notes

Don’t skip the oil on the bread to prevent sticking. Watch the peaches closely as they go from perfectly charred to mushy quickly. Room temperature burrata is essential for the best texture. Toast the bread just before serving to avoid sogginess. Use two types of salt: kosher salt on peaches before grilling and flaky sea salt as a finishing touch.

Nutrition

Keywords: grilled peach, burrata, crostini, summer appetizer, easy appetizer, peach recipe, burrata recipe, grilled appetizer

Find it online: https://leilameals.com/easy-grilled-peach-burrata-crostini-best-summer-appetizer/