Peach and Tomato Burrata Crostini (Easy Summer Appetizer)

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If you watched The Summer I Turned Pretty, then you already know the peach scene. Belly, Conrad, a roadside stand, and peaches so juicy they had no business looking that good on camera. Honestly, it made me want to pull over at the nearest fruit stand and buy an entire basket. So, naturally, I did the next best thing—turned those summer vibes into this Peach & Tomato Burrata Crostini. It’s fresh, it’s easy, it’s giving “effortlessly chic appetizer” with “I just binge-watched teen drama” energy.

Like, if Belly had shown up to that roadside stand with a tray of these crostini instead of just standing around being moody with Conrad, the whole love triangle might’ve ended right there. Who’s picking angst when there’s peaches, burrata, and balsamic involved? Exactly. These little bites are basically summer romance in snack form, sweet, messy in the best way, and guaranteed to steal the spotlight at any gathering.

So let’s get into it, because while Belly and Conrad were out here complicating things, this recipe is the opposite: zero drama, all flavor. Toast up some crostini, pile on your peaches, tomatoes, and burrata, drizzle with balsamic, and boom. Done. It’s fresh, it’s pretty, and it tastes like peak summer in every bite. No love triangle required.

Why You’ll Love These Crostini

Because peaches and tomatoes together are one of those underrated summer power couples. Add burrata and suddenly it’s a full-on rom-com moment. They’re:

• Fresh + juicy (aka the opposite of a sad appetizer platter)
• Ridiculously easy (toasted bread + toppings = done)
• Pretty enough for hosting but casual enough to eat standing at your kitchen counter with a glass of wine
• Customizable — swap in nectarines, heirloom tomatoes, or whatever looks good at the market

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Ingredients You’ll Need

• 1 baguette, sliced into thin rounds
• Olive oil (for brushing, or spray!)
• 2 ripe yellow peaches, diced
• 1 cup roma tomatoes, diced
• 1 ball of burrata (torn into pieces)
• 2–3 tbsp balsamic glaze
• 2–3 tbsp hot honey
• Salt + freshly cracked black pepper
• Fresh basil, torn

Instructions

Toast your crostini: Preheat the oven to 375°F. Brush baguette slices with olive oil and arrange on a baking sheet. Bake for 7–9 minutes, flipping halfway, until golden and crisp.

Make the topping: In a bowl, combine the diced peaches and tomatoes. Season with a good pinch of salt and black pepper. Let it sit for 5 minutes while the bread toasts—this helps the juices mingle and makes it extra delicious.

Assemble: Spoon the peach-tomato mixture onto each crostini.

Add the burrata: Tear the burrata into chunks and nestle it right on top.

Finish strong: Drizzle generously with balsamic glaze and hot honey. Scatter fresh basil over the top and serve immediately.