Cheesy Burrata Crostini with Prosciutto and Peaches
This recipe is what summer dreams are made of: crispy, buttery crostini, melty cheese, fresh peaches, creamy burrata, and crispy prosciutto—all finished with a drizzle of spicy hot honey. These Cheesy Burrata Crostini with Prosciutto and Peaches are ideal for brunches, summer parties, or anytime you want a quick, elevated appetizer that impresses with every bite.
Why I Love This Recipe
I’m obsessed with the way this crostini hits every flavor note—salty, sweet, creamy, crunchy, herby, and spicy. It’s deceptively simple, with a fancy feel that makes it perfect for entertaining, but the ingredients do all the heavy lifting. The hot honey drizzle takes it over the top, while the garlic-thyme-cheese crust gives the bread that perfect golden crunch.
Ingredients
- 1 sourdough loaf or sliced French baguette
- 1⁄3 cup grated Parmesan
- 1⁄3 cup grated Pecorino cheese
- 1 grated garlic clove
- 2 tablespoons fresh thyme leaves
- 2 tablespoons melted butter
- 4 oz prosciutto (or thin-sliced ham)
- 8 oz burrata cheese (room temperature)
- 2 ripe peach slices (thinly sliced)
- Hot honey (for drizzling)
- Fresh basil leaves (for garnish)
Ingredient Swaps & Notes
- Bread: Rustic sourdough is perfect, but ciabatta or French baguette also works.
- Cheese: Don’t skip the Pecorino—it adds sharpness that balances the creamy burrata.
- Prosciutto: If unavailable, try pancetta or high-quality deli ham.
- Peaches: Fresh is best, but grilled or even canned (drained) can work in a pinch.
- Hot Honey: Easily made by warming honey with chili flakes if you don’t have any pre-made.
How to Make It
- Preheat Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment. - Make the Cheese Base
Mix together Parmesan, Pecorino, garlic, thyme, melted butter, and black pepper on the sheet. Spread it evenly. - Layer the Bread
Place bread slices on top of the cheese mixture. Brush tops with more butter. Layer prosciutto either on top or beside each slice. - Bake
Bake for 15–20 minutes until the bread is crispy and the prosciutto is golden and crisp. - Assemble the Crostini
Move the crispy cheesy bread to a tray. Tear burrata over each slice. Top with peach slices, prosciutto, and fresh basil. - Finish and Serve
Drizzle generously with hot honey. Serve warm or at room temperature.
Tips for Success
- Room Temperature Burrata: Let burrata sit out for 20 minutes before using—cold burrata won’t spread as smoothly.
- Use a Hot Sheet: Preheating the baking sheet helps the bottom of the crostini crisp up even more.
- Watch the Prosciutto: Lay it flat so it crisps evenly without burning.
Serving Suggestions
Pair these with a chilled glass of rosé or sparkling water infused with mint and lemon. Or try it with this refreshing blueberry lemonade for a non-alcoholic twist.
Planning a small party? Serve them alongside:
- Crockpot Nacho Dip
- No-Bake Monster Cookie Energy Balls for a dessert contrast
Storage and Make-Ahead Tips
- Make Ahead: Prep the cheese base and slice the bread in advance. Bake fresh for best texture.
- Leftovers: Best enjoyed fresh, but can be reheated at 350°F for 5–7 minutes in a toaster oven.
More Recipes You’ll Love
- Pumpkin Spice Muffins – cozy and perfect for brunch
- Chicken Enchiladas – if you need a full savory dinner after appetizers
Final Thoughts
This burrata crostini is proof that simple ingredients can create show-stopping results. It’s elegant enough for a dinner party, yet casual enough for an afternoon snack with friends. Let me know your favorite variations or if you’ve tried it with other fruit—figs or nectarines, maybe? And don’t forget to follow ChefManiac for more creative bites and comfort food with a twist!
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