Cheesy Burrata Crostini with Prosciutto and Peaches Is My Favorite Sweet-Savory Bite of Summer

Name: Cheesy Burrata Crostini with Prosciutto and Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 French baguette, sliced; 1 cup burrata cheese; 4 oz prosciutto, sliced; 2 ripe peaches, sliced; 2 tablespoons olive oil; Salt and pepper to taste; Fresh basil leaves for garnish; Balsamic glaze for drizzling

April 23, 2025

Recipes

If you ask me what I’m bringing to every dinner party, backyard hangout, or wine night lately, it’s these Cheesy Burrata Crostini with Prosciutto and Peaches. They’re golden, crispy, sweet, salty, and just rich enough to feel indulgent without being over the top. One bite and it’s obvious—this is not your average appetizer.

The real magic happens in the contrast: warm, melty cheese under crisped prosciutto, paired with creamy burrata and juicy peaches. Finished with a drizzle of hot honey and a few fresh basil leaves, these crostini hit all the right notes. It’s like summer on toast—and yes, they vanish fast.

Why These Crostini Work So Well

This recipe looks impressive and tastes gourmet, but it’s shockingly easy to throw together. Here’s what makes it a go-to for me:

Savory-cheesy base: The Parmesan and Pecorino mix with thyme and garlic, forming a crispy layer of flavor underneath each slice of bread.
Prosciutto crisped to perfection: It adds saltiness and a crunch that contrasts beautifully with the creamy cheese and soft fruit.
Burrata magic: Once torn and spread, burrata brings a luscious, creamy texture that binds everything together.
Peaches + hot honey = sweet heat perfection: The fruit’s juiciness is enhanced by a kiss of spice from the honey drizzle.

This dish is fancy enough to serve at a cocktail party but simple enough to whip up on a weekday night. That’s the kind of recipe I keep in my back pocket.

Ingredients You’ll Need

1 loaf of sourdough or French baguette, sliced
⅓ cup grated Parmesan cheese
⅓ cup grated Pecorino cheese
1 clove garlic, grated
2 tablespoons fresh thyme leaves
2 tablespoons melted butter, plus extra for brushing
4 ounces prosciutto
8 ounces burrata cheese (room temperature is key)
2 ripe peaches, sliced
Hot honey (for drizzling)
Fresh basil leaves (for garnish)
Black pepper to taste

How I Make These Cheesy Burrata Crostini (Step-by-Step)

1. Preheat the Oven

I start by preheating my oven to 400°F (200°C) and lining a large baking sheet with parchment for easier cleanup. While the oven heats, I gather all the elements so I can assemble everything quickly.

2. Prepare the Cheesy Base

On the baking sheet, I mix together the grated Parmesan, Pecorino, grated garlic, thyme, melted butter, and a good pinch of black pepper. This is going under the bread, not on top, which means it crisps up right against the hot pan and creates the most glorious cheesy crust.

3. Assemble the Bread

I lay out the baguette slices directly on top of the cheese mixture, pressing lightly so they pick up some of the cheesy goodness. Then I brush the tops with more melted butter—because let’s be honest, buttery toast is never a bad idea.

Next, I arrange the prosciutto slices on and around the bread. Some of them crisp up in the oven and others stay a little soft, which makes for great variety in each bite.

4. Bake Until Golden and Crispy

I bake the tray in the preheated oven for 15–20 minutes, or until the bread is golden brown and the prosciutto has started to crisp. The cheese underneath melts, bubbles, and turns golden in spots—it’s absolutely divine.

5. Assemble the Crostini

Once out of the oven, I transfer the cheesy crostini to a serving board. While still warm, I gently tear the burrata and dollop it onto the bread. Then come the peach slices—thin, sweet, and vibrant—and a scattering of crispy prosciutto and fresh basil leaves.

6. Drizzle with Hot Honey and Serve

I finish the crostini with a generous drizzle of hot honey. That final layer of spicy-sweet brings everything together and makes each bite a little more exciting.

They’re amazing served warm, but I’ll be honest—I’ve had the leftovers at room temperature, and they’re just as dreamy.

My Favorite Ways to Serve These

Appetizer platter: These are a great first course before grilled meats or pasta.
Wine night snack: I pair them with a crisp rosé or chilled white wine.
Brunch upgrade: Served alongside eggs and a fresh green salad, they add just the right touch of luxury.
Outdoor picnic: Pack the components separately and assemble on-site—total showstopper.

Tips From My Kitchen

Room-temp burrata is key: Cold burrata won’t spread as easily or taste as creamy.
Try nectarines or figs: If peaches aren’t in season, both make great swaps.
Use a baking rack for extra crisp: Place the crostini on a rack above the cheese mix to crisp both sides evenly.
Don’t skip the hot honey: It makes the dish. You can even make your own by warming honey with a pinch of red pepper flakes.

FAQs From My Kitchen

Q: Can I make these ahead of time?
A: You can toast the bread and crisp the prosciutto ahead of time, but I recommend assembling with burrata and peaches right before serving for best texture.

Q: What if I don’t have hot honey?
A: Mix ¼ cup regular honey with ½ teaspoon red pepper flakes and warm gently. Let sit for 10 minutes, then strain or leave as-is for a spicier kick.

Q: Can I use a different bread?
A: Absolutely. Ciabatta, Italian loaf, or even rustic rye will work—just aim for something with a sturdy crust that can handle the toppings.

Why These Crostini Belong at Every Gathering

These Cheesy Burrata Crostini with Prosciutto and Peaches are one of those recipes that feel special but are so easy to make, you’ll want to put them on repeat. They’re layered with textures and flavors—crunchy, creamy, sweet, salty, spicy—and every single element shines. Serve them as a starter, snack, or small-plate centerpiece, and just watch them disappear.

Because when burrata and hot honey are involved, it’s impossible to say no.