Grilled Peach & Burrata Crostini (A Summer Appetizer That Wows)

I made these crostini for the first time last August when I had a bowl of peaches sitting on my counter going slightly too soft for eating out of hand. I didn't want to waste them, and I had a half-eaten wedge of burrata in the fridge left over from a salad. I threw it together mostly on a whim, and my husband ate five of them standing at the kitchen counter before I'd even set the rest on a plate. That told me everything I needed to know.

What makes this version work is really just the grill. Grilling the peaches draws out the sugars and gives them that slightly smoky edge that you can't get any other way — and it takes maybe four minutes total. The burrata does the rest. It's rich and creamy in a way that regular mozzarella just isn't, and when it hits warm bread and warm fruit, it goes almost molten in the best possible way. I finish everything with honey and fresh basil, and that's genuinely it.

I make these whenever I need a starter that looks like I put in a lot more effort than I actually did. They've shown up at our Eid gatherings, at a little outdoor dinner we hosted last summer, and once just as a snack on a Friday afternoon when I wanted something that felt a bit special. If you're looking for something to serve alongside a bigger spread, my Chorizo Queso Fundido is another crowd appetizer that always goes fast.

One thing to know going in: these do not hold. The bread softens fast once the burrata goes on. Assemble them right before you serve them, and you'll be fine. Assemble them twenty minutes early and leave them sitting — the bread gets sad. I'll say it again in the tips, but I'm telling you now too because I learned it the embarrassing way at a dinner party.

Why You'll Love This Recipe

• It comes together in under 20 minutes: The actual hands-on time here is genuinely short — you're grilling peach slices for a few minutes, toasting bread, and assembling. I've made these start-to-finish in about 18 minutes on a busy evening. There's no sauce to simmer, no long marinate, nothing to bake. That makes them one of my go-to starters when I haven't planned ahead.

• The grill does the heavy lifting on flavor: Raw peaches are fine, but grilled peaches are something else. Four minutes on a hot grill pan concentrates their sweetness and adds a faint smokiness that makes the whole thing taste more layered than it has any right to be. If you don't have an outdoor grill, a stovetop grill pan or even your broiler works. I use my cast iron grill pan on the stovetop most of the time.

• Burrata is worth every penny here: I know burrata is a little pricier than regular mozzarella, but for this recipe it genuinely matters. The creamy center spills slightly when you tear it open and sort of coats everything underneath. You can find 8 oz balls at most Trader Joe's, Whole Foods, and increasingly at regular grocery stores. Aldi sometimes carries it in summer too — worth checking.

• It works for almost any occasion: I've served these at a casual backyard dinner and at a more formal Eid table. They fit both without any modification. The presentation looks fancier than the effort involved, which is honestly the ideal situation for any appetizer recipe.

• You can customize with what you have: No fresh basil? Mint works. No honey? Balsamic glaze is equally good, maybe better. Want some heat? A pinch of chili flakes over the top changes the whole personality of the dish. I'll get into variations below, but the base recipe is flexible enough that you can make it work with whatever's in your kitchen.

Ingredients

• 1 baguette, sliced into ½-inch pieces
• 2 ripe but firm peaches, pitted and sliced into wedges
• 8 oz burrata cheese (one standard ball)
• 2 tablespoons olive oil, divided
• 2 tablespoons honey (or balsamic glaze — both work)
• Fresh basil leaves, for garnish
• Salt and black pepper, to taste

Directions

1. Heat your grill or grill pan: Get it hot over medium-high heat before anything goes on it. A properly preheated surface is what gives you those caramel grill marks — if the pan isn't hot enough, the peaches just steam and go limp. Give it at least 3-4 minutes to heat up fully.
2. Grill the peaches: Brush your peach slices with about 1 tablespoon of the olive oil. Place them cut-side down on the grill and leave them alone for 2–3 minutes. You're looking for visible grill marks and a slight softening. Flip once and give them another minute on the other side. Pull them off and set aside — they'll continue softening a little as they rest.
3. Toast the baguette slices: Brush both sides of the baguette slices with the remaining olive oil. Place on the grill for about 1–2 minutes per side until golden and crisp. Watch them — bread goes from perfect to burnt fast, especially on a hot grill pan. Pull them as soon as they're golden.
4. Assemble the crostini: Tear the burrata into rough chunks (don't try to slice it neatly — it's too soft and it'll frustrate you) and place a generous piece on each toasted bread slice. Lay the grilled peach wedges on top.
5. Add the finishing touches: Drizzle honey over everything, season with a pinch of salt and black pepper, and scatter fresh basil leaves on top. The salt is not optional — it pulls the whole thing together and makes the sweetness of the peach and honey pop.
6. Serve immediately: Plate them and get them to the table right away. This is not a make-ahead-and-hold situation. The bread softens quickly once the burrata is on.

Tips for Success

• Pick the right peaches: This is where most people go wrong. You want peaches that are ripe and fragrant — smell them at the store, and if they smell like nothing, they'll taste like nothing. But they also need to be firm enough to hold their shape on the grill. If they're so ripe they're almost mushy, they'll fall apart when you try to turn them. Peaches that give slightly when you press them but don't collapse are exactly what you're after.

• Oil the grill surface, not just the food: I always brush or wipe a little oil directly onto my grill pan before it heats up, even though I'm oiling the peaches and bread too. Peaches have a lot of natural sugars and they will stick if your surface isn't properly greased. I've lost more than a few peach slices to the grill this way. A folded paper towel dipped in oil and rubbed across a hot grill pan works fine — use tongs to hold it so you don't burn yourself.

• Don't overthink the burrata: I used to try to spread it like cream cheese, which doesn't work — the outer skin just tears unevenly and the creamy center goes everywhere. Now I just tear it into big rough pieces with my hands and drop them on. It looks more natural that way anyway, and the rustic look actually suits this dish. Take it out of the fridge about 15 minutes before you need it so it's not cold in the center when it hits the warm bread.

• Assemble at the last possible moment: I said this in the intro and I'll say it again because it matters. I once assembled these about 20 minutes before guests arrived and the bread had gone completely soft by the time I served them. It was still edible but the texture was totally different — more like bruschetta that's been sitting out than crostini. Toast the bread and grill the peaches ahead of time. Assemble when people are already at the table.

• Season generously: Burrata is very mild on its own, and peaches are sweet — without proper salt and pepper, the whole thing can taste a little flat. I use flaky sea salt if I have it, but regular kosher salt works fine. A few good cracks of black pepper and a proper pinch of salt right at the end makes a real difference. Don't skip it to be cautious.

Variations

• Balsamic glaze instead of honey: This is my personal favorite swap. A good balsamic glaze — the thick, slightly sweet kind, not watery balsamic vinegar — adds a tangy depth that plays really well against the sweet peaches. You can find it at most grocery stores near the vinegars. I sometimes do half honey, half balsamic, which sounds fussy but takes about two seconds and the result is worth it.

• Add prosciutto for a savory punch: Drape a thin slice of prosciutto over the peaches before adding the burrata. The saltiness of the cured meat against the sweet peach and creamy cheese is a combination that feels very intentional. This is the version I make when I'm serving these as the only starter — it's more substantial and people tend to eat more of them.

• Try nectarines or plums instead of peaches: When peaches aren't at their best — early or late in the season — nectarines are a direct substitute and grill just as well. Plums work too but they're a bit more tart, which pairs nicely with the richness of the burrata. I've even done fresh figs when they're in season, which don't need grilling at all — just halve them and place them directly on the toast.

• Scatter toasted nuts on top: Roughly chopped toasted pistachios or walnuts add a crunch that the original recipe doesn't have, which I actually think it benefits from. Toast them in a dry pan for 2–3 minutes, let them cool, and scatter them on right before serving. Pistachios especially look beautiful against the orange of the peach and the white of the burrata.

• Use gluten-free bread: A sturdy gluten-free baguette or thick gluten-free crackers work here if you're cooking for someone who can't have gluten. I'd avoid the kind of gluten-free bread that crumbles easily — it needs to hold up under the weight of the toppings. Sourdough crackers (Trader Joe's has good ones) are actually a really nice base if you want something with a bit more flavor in the base.

Serving and Storage

Serving

Serve these immediately after assembling, while the bread is still crisp and the burrata is still slightly warm from resting against the hot peaches. I usually plate them on a wooden board or a flat platter so people can grab them easily. They work as a standalone starter, as part of a larger appetizer spread — alongside something like Chorizo Queso Fundido if you want to offer variety — or as a light lunch with a simple green salad on the side. A cold glass of white wine is the natural pairing, but honestly they go with anything cold and refreshing.

Storage

These don't store well once assembled — the bread goes soft and the burrata loses its texture. If you have leftover components, store them separately: grilled peaches in a covered container in the fridge for up to 2 days, unassembled toasted bread slices in an airtight container at room temperature. Re-toast the bread in the oven at 375°F for a few minutes before reassembling. I wouldn't refrigerate assembled crostini — it's really a make-fresh recipe.

Frequently Asked Questions

Can I make these without an outdoor grill?

Yes, a stovetop grill pan works just as well and is actually what I use most of the time. A cast iron grill pan gets hot enough to give you proper grill marks on both the peaches and the bread. If you don't have a grill pan either, you can broil the peach slices on a sheet pan lined with foil — place them about 6 inches from the broiler element for 2–3 minutes per side and watch them closely.

How do I know if my peaches are ripe enough to grill?

Give them a gentle press near the stem — they should yield slightly but not feel soft or mushy. If they're rock hard they won't have much flavor and won't caramelize well. If they're very soft they'll fall apart on the grill. When in doubt, buy them a day or two early and let them ripen on the counter at room temperature. Don't put unripe peaches in the fridge — it stops the ripening process.

Can I prep any of this ahead of time?

You can grill the peaches and toast the bread up to a few hours ahead — just keep them separate and at room temperature. The one thing you absolutely cannot do ahead is assemble the crostini. Once the burrata goes on the bread, the clock is ticking. I usually grill everything before guests arrive and then do the assembly right as people are sitting down — it takes about 3 minutes and you can do it while someone else is pouring drinks.

What's the difference between burrata and fresh mozzarella, and can I substitute?

Burrata has a thin mozzarella shell but the inside is filled with a mixture of cream and soft curd, which makes it much richer and creamier than regular mozzarella. When you tear it open, the inside spills out — that's what makes it so good on warm bread. Fresh mozzarella works as a substitute and is easier to find, but the result will be firmer and less creamy. Ricotta is another option if you want something spreadable; just season it lightly with salt first.

Can I use something other than honey as the finishing drizzle?

Absolutely. Balsamic glaze is my personal preference — it adds a tangy note that balances the sweetness of the peach really well. Maple syrup works in a pinch. Agave is fine but a bit more neutral. If you want to skip the sweetness entirely and go more savory, a drizzle of good olive oil and a few chili flakes is a completely different direction that still works really well.

This is one of those recipes I keep coming back to every summer, not because it's complicated or impressive in a technical sense, but because it genuinely delivers every single time with almost no effort. The combination of warm grilled peaches, creamy burrata, and honey on crisp bread just works — and it works fast, which matters when I'm hosting and have ten other things to think about.

Zainab, who normally doesn't touch anything with cheese that isn't melted on pizza, actually tried one of these at our last family dinner and asked for another. That was a genuine surprise. My husband ate them by the handful and declared they needed to be on the table at every summer gathering we host from now on. I'm inclined to agree.

If you're putting together a bigger spread, these pair nicely with something heartier later in the meal — my Crispy Fried Catfish is a good main course follow-up if you're doing an outdoor summer dinner. And if you need a dessert that's just as easy and crowd-friendly, the White Chocolate Raspberry Cake is a beautiful way to end the meal on a summer note.

Make these once and you'll understand why that bowl of slightly-too-soft peaches on my counter last August ended up being a very good thing. 🍑✨

If you liked this recipe, here are a few more from the site you might want to try next:

• Chorizo Queso Fundido — a warm, melty appetizer that's great for a crowd
• Crispy Fried Catfish — a Southern-style main that pairs well with summer starters
• {"@context":"https://schema.org","@type":"Article","headline":"GRILLED PEACH & BURRATA CROSTINI","description":"Grilled Peach & Burrata Crostini is a fresh, elegant appetizer combining sweet peaches and creamy burrata on toasted bread.","datePublished":"2025-07-06T08:56:21+00:00","dateModified":"2026-05-03T21:06:02+00:00","author":{"@type":"Person","name":"Sana Umer","url":"https://forfoodiefriends.com/about/","description":"Self-taught home cook with 10+ years of kitchen experience. Mom of two who develops every recipe in her own kitchen.","jobTitle":"Recipe Developer & Food Blogger","image":"https://forfoodiefriends.com/wp-content/uploads/sana-umer-author-photo.jpg"},"publisher":{"@type":"Organization","name":"For Foodie Friends","url":"https://forfoodiefriends.com/","logo":{"@type":"ImageObject","url":"https://forfoodiefriends.com/wp-content/uploads/forfoodiefriends-logo.png"}},"mainEntityOfPage":{"@type":"WebPage","@id":"https://forfoodiefriends.com/grilled-peach-burrata-crostini/"},"image":"https://forfoodiefriends.com/wp-content/uploads/2025/07/GRILLED-PEACH-BURRATA-CROSTINI.jpg"}