Introduction

Juicy grilled peaches, creamy burrata, and savory prosciutto come together on crisp crostini for a bright, elegant bite. The balsamic glaze adds a kiss of sweetness that ties the flavors together in every bite.

A plate of open faced crostini shows three toasts with a thick slice of crusty brown bread as the base, each topped with a generous white spread, a folded pink prosciutto layer, a bright orange peach slice, and a fresh green basil leaf on top; there are subtle specks of black pepper and a light oil drizzle over the creamy layer, with the toast pieces arranged on a white plate placed on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 baguette (sliced into ½-inch rounds)
2 tbsp extra virgin olive oil (plus more for drizzling)

2 ripe peaches (pitted and sliced into wedges)
8 oz burrata cheese (at room temperature)

4 oz prosciutto (thinly sliced)
¼ cup balsamic glaze (for drizzling)

¼ cup fresh basil leaves (torn)
salt (to taste)
freshly ground black pepper (to taste)

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Arrange the baguette slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
Step 3: Bake for 8–10 minutes, flipping once, until golden and crisp.

Step 4: Slice the peaches while the crostini bake.
Step 5: Grill the peach slices on a lightly oiled grill pan over medium-high heat for 1–2 minutes per side until slightly caramelized.
Step 6: Spread a generous amount of burrata on each toasted baguette slice.

Step 7: Top each crostini with a piece of prosciutto and a grilled peach wedge.
Step 8: Drizzle with balsamic glaze and extra virgin olive oil, then garnish with torn basil leaves.
Step 9: Serve immediately.

Tips & Variations

Toast the baguette slices ahead of time and store in an airtight container at room temperature; assemble just before serving for best texture.
Let the burrata come to room temperature for 20–30 minutes to spread smoothly on the crostini.
Use ripe peaches for maximum sweetness and tenderness on the grill.

Swap prosciutto for thinly sliced mortadella or omit meat for a vegetarian version.

Storage

Store any leftover crostini components separately: crostini can be kept in an airtight container at room temperature for a few hours, burrata should be refrigerated, and assembled crostini are best eaten the same day. Reheat crostini briefly if needed, but avoid sogginess from peaches and basil.

How to Serve

A white plate holds several open faced crostini: each piece uses a thick slice of crusty brown bread as the base, topped with a cloud of white ricotta, then a delicate slice of prosciutto, a bright peach half, and a fresh basil leaf on top; tiny specks of black pepper and a light drizzle of olive oil add shine, while the peach and basil give pops of orange and green against the creamy white cheese and brown bread, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead?

Prepare ingredients ahead of time. Toast baguette slices several hours before serving and store them in an airtight container at room temperature. Slice peaches. Assemble crostini just before serving. These steps reduce fresh-prep tasks before serving.

What swaps work for this crostini?

If you don’t eat meat, omit the prosciutto or substitute with a vegetarian-friendly topping like marinated mushrooms or roasted red pepper slices. You can also try goat cheese in place of burrata for a tangier profile.