Grilled Peach & Burrata Crostini with Prosciutto Recipe
This Grilled Peach & Burrata Crostini with Prosciutto is a delightful appetizer combining sweet, smoky grilled peaches with creamy burrata cheese, savory prosciutto, and fresh basil atop crunchy garlic-toasted bread. Finished with a drizzle of balsamic glaze and flaky sea salt, this recipe offers a perfect balance of flavors and textures, ideal for entertaining or a sophisticated snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
- Diet: Halal
Ingredients
Peaches and Toppings
- 3 medium peaches (washed, halved, and pitted)
- 3 tablespoons olive oil (divided)
- Fine kosher salt (to taste)
- ½ ounce fresh basil (⅓ torn, ⅔ reserved for garnish)
- 8 ounces burrata cheese (room-temperature)
- 4 ounces prosciutto (thinly sliced)
- Freshly-ground black pepper (to taste)
- Flaky finishing salt (Malden sea salt or fleur de sel)
- ¼ cup balsamic glaze
Bread and Garlic
- 16 small slices Italian or French bread (sourdough baguette recommended)
- 2 cloves garlic (raw, peeled)
Instructions
- Prepare Ingredients: Gather all the ingredients listed for the Grilled Peach & Burrata Crostini. Wash, halve, and pit the peaches. Tear the basil as specified.
- Grill Peaches: Preheat your grill or grill pan over medium-high heat. Rub the halved peaches with about 1 tablespoon of olive oil. Once hot, grill the peaches for 1 to 2 minutes per side until they have grill marks and soften slightly. Allow them to cool enough to handle, then dice into medium pieces. Season with fine kosher salt and stir in the torn basil leaves. Set aside.
- Toast Bread and Prepare Garlic Crostini: Preheat your broiler to medium-high. Lightly brush both sides of the bread slices with olive oil. Place them on a baking sheet and broil for 1 to 2 minutes per side, or until golden brown and toasted. Immediately rub one side of each toasted bread slice with the peeled garlic cloves to infuse flavor.
- Assemble Crostini: Spoon a generous amount of burrata cheese onto each garlic-rubbed crostini. Top each with a spoonful of the grilled peach mixture. Add a small piece of prosciutto on top, optionally twisting torn strips around your fingertip to create a rose-like shape for presentation.
- Garnish and Season: Finish each crostini by garnishing with the remaining fresh basil leaves, freshly ground black pepper, and flaky finishing salt. Drizzle each piece with balsamic glaze to add a sweet and tangy flavor.
- Serve: Serve immediately to enjoy the combination of warm peaches, creamy cheese, crispy bread, and savory prosciutto at their best.
Notes
- Use ripe but firm peaches for best grilling results and to avoid overly mushy texture.
- Adjust the amount of balsamic glaze according to your taste preference for sweetness and acidity.
- The garlic rub on the crostini provides subtle flavor without overpowering the delicate burrata and peaches.
- Serve crostini immediately after assembly to maintain the crispness of toasted bread.
- Can be prepared up to the peach grilling step ahead of time; assemble just before serving.
