Peach and Tomato Burrata Crostini
Juicy peaches + sweet tomatoes + creamy burrata + a drizzle of hot honey = summer crostini perfection. Fresh, easy, and totally share-worthy!
Ingredients
- 1 baguette sliced thin
- 1 yellow peach diced
- 2 roma tomatoes diced
- olive oil for brushing or spraying
- garlic salt
- 1 ball burrata torn
- balsamic glaze to drizzle
- hot honey to drizzle
- handful fresh basil torn
Instructions
- Toast your crostini: Preheat the oven to 375°F. Brush or spray baguette slices with olive oil, sprinkle with garlic salt 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.
- Add the burrata: Tear the burrata into chunks and lay in on top of the crostinis
- Assemble: Spoon the peach-tomato mixture onto each crostini.
- Finish strong: Drizzle generously with balsamic glaze and hot honey. Scatter fresh basil over the top and serve immediately.
Notes
Recipe Notes + Variations
- Peach swap: Nectarines, pluots, or even firm summer mango work if peaches aren’t at their peak. Just dice ‘em up and go.
- Cheese switch: Burrata is dreamy, but ricotta or even fresh mozzarella works in a pinch. It won’t hurt the vibe.
- Heat factor: Adjust your hot honey drizzle to taste—more for a kick, less if you just want a gentle warm hug on your crostini.
- Make it ahead: Toast the crostini in advance and prep the diced fruit. Assemble right before serving so everything stays fresh and juicy.
- Extra fancy: Sprinkle with flaky sea salt or a few chili flakes if you’re feeling extra chef-y.