You ever bite into something so simple it almost feels unfair how good it is? That’s what happened the first time I tried burrata with peaches. Sweet, salty, creamy, crunchy—every bite pulling you in deeper. It’s a dish that doesn’t shout at you. It just whispers, but in a way you can’t ignore.
I remember making it on a sticky August night, when the air smelled like warm grass and the peaches on the counter were almost collapsing under their own perfume. I tore open the burrata, let the cream spill out like it was some secret being told. Crostini, prosciutto, fruit, cheese. Four elements, but the way they fuse? It’s almost orchestral.
This recipe is special because it relies on balance. Burrata is rich but delicate, prosciutto is salty and fatty, peaches bring acid and sugar, and the bread grounds everything with its crunch. A proper crostini is not just bread and topping—it’s an exercise in texture and timing.
Ingredients & Substitutions
Quality here matters more than anything. You could make this with underripe peaches, a plastic tub of cheese, and bread that’s seen better days, but it will never sing the same song. When each element is treated with respect, the harmony is undeniable.
Here’s the ingredient table with exact amounts for about 8 crostini:
| Ingredient | Measurement | Notes & Substitutions |
|---|---|---|
| Baguette (or rustic loaf) | 1 medium loaf | Can sub sourdough or ciabatta |
| Olive oil | 3 tbsp | Extra virgin preferred, avocado oil as backup |
| Burrata cheese | 2 medium balls (about 8 oz total) | Substitute fresh mozzarella + drizzle of cream |
| Prosciutto | 6–8 thin slices | Can swap jamón serrano or even thin smoked ham |
| Fresh peaches | 2 large, ripe | Nectarines or plums if peaches out of season |
| Honey | 2 tsp | Balsamic glaze for sharper flavor |
| Fresh basil leaves | Small handful | Mint or arugula as alternative greens |
| Salt | Pinch | Flaky sea salt works best |
| Black pepper | Pinch | Freshly cracked, coarse grind preferred |
The peach must be ripe enough that when you press it lightly, your thumb leaves a trace. Rock-hard fruit will ruin the bite. Burrata needs to be fresh, ideally used within a day or two of purchase—old burrata loses its soul. Prosciutto should be paper thin; a thick slice overpowers instead of complementing.
Notes on ingredient choice
The bread: a baguette gives uniform crostini, but rustic sourdough brings deeper flavor. Slice too thick and it dominates; too thin and it shatters. Aim for just under half an inch.
The oil: don’t skimp. A sharp grassy olive oil lifts everything. If you use cheap, flat oil, the dish loses brightness.
The basil: always tear, never cut. Knives bruise herbs, tearing preserves oils.
Step-by-Step Instructions
Making this dish isn’t complicated, but precision in small steps makes it exceptional.
Step 1: Prep the crostini
Slice your baguette diagonally. The angle gives more surface area for toppings. Brush with olive oil on both sides, not just one. People always skip the underside, but double brushing gives an even crisp. Lay on a sheet tray.
Bake at 375°F (190°C) for 7–9 minutes, flipping halfway. Watch closely: golden edges are what you want, not deep brown. Burnt crostini taste like ash under peaches, and it’ll ruin the balance.
Step 2: Slice peaches
Cut them into thin wedges, about ¼-inch thick. If you slice too thick, they’ll topple off the crostini. Too thin and they collapse when handled. If your peaches are overripe and messy, chill them for 20 minutes before slicing—they firm slightly.
Step 3: Assemble base
Take your burrata and gently tear it open. Don’t cut it with a knife. Let the creamy interior spill out. Spoon or spread a small amount onto each crostini. Don’t overload—the bread should still be visible at the edges.
Step 4: Add prosciutto
Fold a slice loosely and drape it. Don’t flatten it. The air pockets between folds make the texture lighter, so it doesn’t chew like leather.
Step 5: Peach layer
Lay 1–2 wedges of peach on top. Press gently so they nestle into the cheese instead of balancing on top.
Step 6: Finish
Drizzle with honey. Add a torn basil leaf. Sprinkle a grain of flaky salt and crack of pepper. Serve immediately while bread is crisp.
Common mistakes to avoid
- Over-toasting bread. Hard crostini feel like biting into tiles.
- Skipping seasoning. A pinch of salt unlocks peach sweetness.
- Cold burrata straight from fridge. It needs 10 minutes at room temp for full creaminess.
Variations
For spice lovers: add a whisper of chili flakes.
For earthy depth: replace honey with truffle honey.
For crunch: add roasted pistachios or almonds.
Cooking Techniques & Science
Crostini works because of contrast. Fat from burrata coats the tongue, salt from prosciutto cuts through, sugar from peaches balances, and the crunch of bread gives structure. Each element addresses a sensory gap.
Why toast twice?
Brushing oil on both sides ensures the slice crisps evenly. Uneven toasting leaves one side soggy under cheese. This is about water activity: burrata has high moisture, and without full crust protection, bread softens too fast.
Why burrata?
Burrata differs from mozzarella because of the cream center. The extra fat globules bind aroma molecules from basil and prosciutto, making flavors linger longer. Mozzarella lacks this richness.
Storing & reheating
This dish is best fresh, period. But if you must prep:
- Store toasted bread separately in an airtight container up to 24 hours.
- Keep peaches and basil uncut until serving.
- Burrata should stay refrigerated, wrapped in liquid.
- Assembled crostini will go soggy within an hour—avoid.
To reheat crostini base: toast again for 2 minutes in oven at 350°F. Never microwave; it steams instead of crisps.
Substitutions & Dietary Adjustments
- Vegan: swap burrata with cashew cream cheese, prosciutto with smoked carrot ribbons.
- Gluten-free: use GF baguette or seed crackers.
- Low sugar: use balsamic vinegar instead of honey.
Tools that matter
A good bread knife is non-negotiable. Serrated edges prevent crushing slices. A microplane for zesting lemon over peaches adds hidden brightness. A heavy sheet pan ensures even browning of bread.
Serving & Pairing Suggestions
Presentation is everything here. Serve crostini on a wooden board, scattered casually, basil leaves tucked like green confetti. Glossy peaches against pale burrata look like stained glass.
Pair with a crisp white wine like Vermentino or Sauvignon Blanc. The acid matches the fruit while cutting through cheese. A dry prosecco works beautifully too—bubbles reset the palate after creamy bites.
For food pairings, these crostini shine as starters before grilled lamb, roast chicken, or seafood pastas. On summer evenings, I like serving them with chilled gazpacho.
For garnish upgrades: drizzle aged balsamic reduction in a thin spiral or sprinkle toasted pistachios over top.
Best Time to Serve
Late summer. When peaches are fragrant enough to perfume a room, that’s the moment. This isn’t a winter dish. Out-of-season peaches taste like cardboard.
Perfect at aperitivo hour, around 5 or 6 p.m., when daylight is golden and everyone is hungry but not starving. These crostini also work at weddings, brunch tables, or even as a late-night bite with cocktails.
Conclusion
Cheesy burrata crostini with prosciutto and peaches isn’t just a recipe. It’s proof that harmony doesn’t come from complexity—it comes from balance. Every element has a role, and when chosen carefully, they form something greater than their parts.
If you only remember one tip: don’t cut corners on ingredients. A ripe peach, a creamy burrata, a good loaf, and thin prosciutto—get those right and you don’t need to fuss with anything else.
Next time you see peaches at their peak, grab a baguette and some cheese. Build a tray of these crostini and watch them disappear faster than you made them.
FAQs
Can I make burrata crostini ahead of time?
Not really. You can toast bread in advance, but assembly should happen just before serving. Otherwise, bread softens and basil wilts.
What’s the best substitute if I can’t find burrata?
Fresh mozzarella with a drizzle of heavy cream is closest. Stracciatella cheese, if available, is even better since it’s the filling of burrata.
How do I prevent soggy bread?
Toast bread evenly on both sides, let it cool before topping, and avoid overloading with cheese. Always serve immediately.
Can I use canned peaches?
I wouldn’t. They’re too soft and syrupy. Fresh ripe peaches provide acidity and texture you can’t mimic from a can.
What wine pairs best with this dish?
Crisp whites like Sauvignon Blanc or sparkling Prosecco highlight the fruit and cut through richness. Avoid oaky wines—they fight the burrata.
