Cheesy Burrata Crostini with Prosciutto and Peaches: The Ultimate Summer Bite – A Perfect Summer Appetizer

I still remember the first time I made these cheesy burrata crostini with prosciutto and peaches. It was a sweltering July afternoon in my little NYC apartment. I had just come back from the Union Square Greenmarket with a bag of sun-ripened peaches that smelled like summer itself. Back home, I pulled out a ball of burrata from the fridge, some prosciutto I had grabbed from Eataly, and a day-old baguette from the corner bakery. Within twenty minutes, I was sitting on my fire escape with a plate of these crostini in my lap, and I knew I had stumbled onto something truly special. This burrata crostini recipe is everything I want a summer appetizer to be — fast, gorgeous, and bursting with flavor.

Picture this: a crunchy, golden piece of toast topped with cool, creamy burrata that stretches ever so slightly as you lift it. Then comes the salty prosciutto, curling delicately around a slice of sweet, juicy peach. A drizzle of balsamic glaze adds a tangy-sweet finish, and a tiny basil leaf brings freshness. Every single bite hits creamy, salty, sweet, and tangy all at once. It’s the kind of appetizer that makes people close their eyes when they eat it. That’s the magic of this prosciutto and peach appetizer — it’s simple but it tastes like you spent hours getting every detail right.

My version of this summer crostini idea stays true to the Italian tradition of letting a few high-quality ingredients shine, but I also draw from my French culinary training to perfect the toasting technique so each crostini stays crisp under the creamy burrata. I tested this recipe a dozen times before I got the balance exactly right. The peaches need to be ripe but still firm, the prosciutto should be room temperature, and the burrata must be pulled from the fridge just before serving. In the sections ahead, I’ll share my best pro tips for keeping your crostini crunchy, my favorite peach substitution for winter months, and the one mistake I see home cooks make again and again. Let’s dive in!

Why This Burrata Crostini Recipe Is the Best

The Flavor Secret. Most crostini recipes rely on mozzarella or ricotta, but I call for burrata — and that makes all the difference. Burrata is essentially a pouch of fresh mozzarella filled with stracciatella (shredded mozzarella curd soaked in cream). When you break it open, that creamy center turns each bite into something luxurious. It’s a trick I picked up during my days at culinary school in Paris, where we learned that the best dishes taste indulgent because of texture as much as flavor. Paired with the sweet-tart pop of a good peach and the rich saltiness of prosciutto, this burrata crostini recipe delivers a party in your mouth that no other cheese can match.

Perfected Texture. Soggy crostini is the enemy of a good appetizer, and I’ve developed a foolproof method to avoid it. My technique — brushing the baguette slices with olive oil and toasting them at 400°F until deeply golden — creates a sturdy, cracker-like crunch that holds up beautifully under the burrata and peach topping. I also let the crostini cool completely before assembling, which locks in the crispness. This is the same method I used at the French bistro where I trained in pastry, and it’s never let me down. You get a base that stays crunchy for at least 30 minutes after assembly, which is plenty of time for your guests to devour them.

Foolproof & Fast. With just eight ingredients and twenty minutes, this easy burrata appetizer is practically designed for busy hosts. There’s no complicated cooking technique here — just slicing, toasting, and assembling. I’ve made these for everything from a last-minute book club gathering to a Fourth of July party, and they never fail to impress. The best part? You can prep the components ahead and assemble in minutes, which means more time enjoying your own party. That’s exactly the kind of cooking I love: smart, efficient, and downright delicious.

Burrata Crostini Recipe Ingredients

Every summer, I make a pilgrimage to the farmers market at Union Square in Manhattan to source the best peaches for this dish. The way they smell — floral and honeyed — instantly takes me back to my mother’s kitchen in Morocco, where she would layer fresh fruit with simple cheeses for our afternoon tea. Here’s what you’ll need for this burrata crostini recipe, and I promise each ingredient earns its place on the plate.

Ingredients List

• 1 baguette, sliced into 1/2-inch rounds
• 3 tablespoons olive oil (extra virgin preferred)
• 8 ounces burrata cheese (about 2 balls)
• 4 ounces prosciutto, thinly sliced
• 2 ripe but firm peaches, pitted and sliced into 1/4-inch wedges
• 1 tablespoon balsamic glaze (store-bought or homemade)
• Fresh basil leaves, for garnish (about 10–12 small leaves)
• Salt and pepper to taste (flaky sea salt is lovely here)

Ingredient Spotlight

Burrata. This is the heart of the dish. Look for burrata that feels slightly firm but gives a little when you press it — that means the cream filling is intact. The best Italian burrata I’ve found in New York comes from Murray’s Cheese Shop in the West Village. If you can’t find burrata, fresh buffalo mozzarella is a solid substitute, though it lacks that luscious creamy center. You’ll still get a wonderful texture and milky flavor.

Peaches. Ripe but firm peaches are essential. If they’re too soft, they’ll turn mushy on the crostini. I love yellow peaches for their balanced sweetness and acidity, but white peaches work too — they’re a touch sweeter and less tart. In winter, I swap in sliced figs or even persimmons for a seasonal twist. Each brings its own magic: figs add honeyed richness, while persimmons offer a clean, almost floral sweetness.

Prosciutto. I always ask the deli counter to slice prosciutto paper-thin. It should be a deep rosy pink with delicate white marbling. The best prosciutto I’ve found in NYC comes from Di Palo’s Fine Foods in Little Italy. Prosciutto di Parma is my gold standard — it’s sweet, buttery, and melts on the tongue. Domestic prosciutto works beautifully too and is often more affordable. Just make sure it’s sliced thin enough to drape elegantly over the burrata.

Balsamic Glaze. A good balsamic glaze is thick, syrupy, and slightly sweet with a tangy backbone. You can buy it at any grocery store (look for the aged balsamic vinegar section), or make your own by simmering 1/2 cup of balsamic vinegar with 2 tablespoons of brown sugar until reduced by half. I keep a bottle of aged balsamic glaze from Trader Joe’s in my pantry at all times — it’s affordable and perfectly balanced.

How to Make Burrata Crostini Recipe — Step-by-Step

Making this peach prosciutto crostini is almost embarrassingly easy, but I’ll walk you through every step so you get perfect results on your first try. My French-trained brain loves a good system, and this one is foolproof.

Step 1: Prepare the Crostini

Preheat your oven to 400°F (200°C). While it heats, slice your baguette into 1/2-inch rounds on a slight bias. This gives you more surface area for the toppings. Arrange the slices in a single layer on a large baking sheet. Using a pastry brush, lightly coat the top of each slice with olive oil. Don’t soak them — just a thin, even coat is all you need.

💡 mia’s Pro Tip: For extra flavor, rub each slice with a cut garlic clove before brushing with oil. It adds a subtle savory note that makes the crostini even more addictive.

Step 2: Toast the Bread

Transfer the baking sheet to the oven and toast for 8–10 minutes, flipping the slices halfway through if your oven heats unevenly. You want the bread to be deeply golden and crunchy all the way through — not just on the surface. When they’re ready, the crostini should sound hollow when you tap them. Remove from the oven and let them cool completely on the baking sheet. This is crucial: warm crostini will release steam and soften the burrata too quickly.

⚠️ Common Mistake to Avoid: Don’t under-toast! If the bread is pale or soft in the center, it will turn soggy within minutes of adding the burrata. Go for a deep golden color — it’s worth the extra minute.

Step 3: Assemble the Crostini

Once the crostini are cool, take your burrata out of the fridge and gently tear it into roughly 1-inch pieces with your hands. Don’t use a knife — tearing preserves that beautiful creamy texture. Place a piece of burrata on each crostini, then lightly press it down so it adheres. Next, drape a slice of prosciutto over the burrata, folding it gently to fit. Finally, top with a peach slice. The order matters: burrata first so it spreads, prosciutto for salt contrast, peach for sweetness.

💡 mia’s Pro Tip: Let the burrata and prosciutto sit at room temperature for 10 minutes before assembly. Cold cheese mutes flavor, and room-temp prosciutto drapes more beautifully.

Step 4: Garnish and Serve

Drizzle a thin ribbon of balsamic glaze over each assembled crostini. Don’t drown them — a little goes a long way. Place one small basil leaf on top of each for a pop of green and a hint of pepper. Season with a tiny pinch of flaky sea salt (I use Maldon) and a few cracks of black pepper. Arrange on a platter and serve within 20 minutes for maximum crunch.

⚠️ Common Mistake to Avoid: Adding the balsamic glaze too early. If it sits on the crostini for more than 15 minutes, the vinegar can seep into the bread and soften it. Drizzle right before serving.

Serving & Presentation

Arranging these crostini on a platter is where your inner artist gets to play. I love to use a long, white ceramic board or a wooden slab for contrast. Place the crostini in neat rows, slightly overlapping, so every golden edge and creamy topping is visible. For a pop of color, scatter a few extra fresh basil leaves and a handful of arugula around the platter. The peppery arugula is a beautiful counterpoint to the sweet peaches and salty prosciutto.

In my NYC kitchen, I often serve these as the starter for a summer dinner party, paired with a crisp Pinot Grigio or a light, fruity rosé. The wine’s acidity cuts through the richness of the burrata and prosciutto, while its fruit notes echo the sweetness of the peaches. If you’re hosting a cocktail hour, these crostini also pair beautifully with a classic Aperol Spritz or even a cold glass of Champagne. For a non-alcoholic option, try sparkling water with a splash of peach puree and fresh mint — it’s like summer in a glass.

As a garnish, I sometimes add a few toasted pine nuts or a sprinkle of crushed pink peppercorns for a subtle floral heat. But honestly, the crostini are so perfect as-is that you really don’t need much. The key is to serve them as soon as they’re assembled, when the bread is still crunchy and the burrata is cool and creamy. That contrast is what makes this peach prosciutto crostini so unforgettable.

Make-Ahead, Storage & Reheating

As a busy cook in New York, I know the value of prepping ahead. This burrata crostini recipe is best assembled fresh, but you can absolutely prep the components in advance. Here’s how I do it for my own parties.

The best make-ahead strategy is to toast the baguette slices up to 24 hours in advance and store them in an airtight container at room temperature. Slice your peaches and store them in a sealed container in the fridge for up to 4 hours. Keep the burrata in its original packaging until right before you assemble. When your guests arrive, all you have to do is tear, drape, and drizzle — it takes about 5 minutes. That’s exactly how I handle hosting duties in my tiny NYC kitchen, and it keeps my stress levels low and my smile wide.

Variations & Easy Swaps

One of the things I love most about this easy burrata appetizer is how adaptable it is. Over the years, I’ve developed several variations that use the same basic method but offer completely different flavor profiles. Whether you’re feeding a crowd with dietary restrictions or just want to try something new, these swaps will keep your summer crostini game strong all season long.

Grilled Peach Variation

If you have a grill or a grill pan, this is the variation I turn to for backyard parties. Slice the peaches as directed, then grill them over medium-high heat for 2 minutes per side, just until you get beautiful char marks. The heat caramelizes the natural sugars, intensifying the peach flavor and adding a subtle smokiness. The rest of the assembly stays exactly the same. I love how the warm peaches slightly soften the burrata, making every bite feel even more decadent. It’s a trick I picked up from a summer cooking class in Tuscany, and it never fails to get compliments.

Gluten-Free / Dairy-Free Variation

For guests with dietary restrictions, I swap the baguette for a high-quality gluten-free baguette. I’ve tested several brands, and Against the Grain makes a GF baguette that toasts beautifully and stays crisp. For the burrata substitute, I use a cashew-based “burrata” from the brand Nuts for Cheese — it’s remarkably creamy and has a lovely tang. The prosciutto is naturally gluten-free and dairy-free, so that stays. The flavor profile shifts slightly toward nutty and tangy, but it’s genuinely delicious. I served this version at a dinner party last summer, and half my guests couldn’t tell it was dairy-free.

Arugula and Honey Twist

This is my go-to when I want to add an extra layer of freshness and a touch of heat. Simply tuck a small handful of peppery arugula under the prosciutto on each crostini, then drizzle with a light honey instead of balsamic glaze. The honey adds floral sweetness, the arugula brings a peppery bite, and the overall effect is brighter and more herbaceous. I sometimes add a pinch of red pepper flakes for a spicy kick — a nod to the harissa I grew up eating in my mother’s kitchen in Morocco. This variation is especially lovely in late spring when arugula is at its most tender.

Frequently Asked Questions

Share Your Version!

Now it’s your turn to bring this burrata crostini recipe to life in your own kitchen. Whether you’re making it for a dinner party, a casual weekend lunch, or a solo treat on the couch, I want to hear how it goes. Did you try the grilled peach variation? Did you add a drizzle of honey or a sprinkle of red pepper flakes? Tag me on Instagram or Pinterest with your creation, and use the hashtag #exorecipe so our community can see your beautiful work.

And if you have a question I didn’t answer here — maybe about swapping in a different fruit or scaling the recipe for a crowd — drop it in the comments below. I read every single one and I love hearing about the creative twists you come up with. Your feedback helps me create better recipes for all of us.

From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡