If you’re looking for the perfect appetizer that’s elegant, flavorful, and surprisingly easy to pull together, look no further than these Cheesy Burrata Crostini with Prosciutto and Peaches. This dish delivers a rich balance of creamy burrata, salty prosciutto, juicy sweet peaches, and a drizzle of spicy hot honey—all served atop a crispy, golden, herb-and-cheese-infused toast. Whether you’re hosting a dinner party or need a stunning starter for a holiday spread, these crostini are guaranteed to impress.
Ingredients
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1 loaf of sourdough or French baguette, sliced
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⅓ cup grated Parmesan cheese
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⅓ cup grated Pecorino cheese
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1 clove garlic, grated
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2 tablespoons fresh thyme leaves
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2 tablespoons melted butter (plus more for brushing bread)
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4 ounces prosciutto
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8 ounces burrata cheese, at room temperature
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2 ripe peaches, thinly sliced
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Hot honey, for drizzling
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Fresh basil leaves, for garnish
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Freshly cracked black pepper, to taste
Instructions
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Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. -
Prepare the Cheesy Base:
In a bowl, mix Parmesan, Pecorino, grated garlic, fresh thyme, melted butter, and a touch of cracked black pepper. Spread the mixture evenly across the prepared baking sheet. -
Assemble the Bread:
Arrange the sliced bread directly on top of the cheesy mixture. Brush the tops of the bread slices with additional melted butter. Drape or nestle slices of prosciutto either on top or around the bread for crispy edges. -
Bake:
Bake for 15–20 minutes, until the bread is golden, crispy, and the prosciutto is lightly crisped. -
Assemble the Crostini:
Transfer the warm cheesy toast to a serving platter. Gently tear the burrata and place it over the bread. Top with peach slices, pieces of crispy prosciutto, and fresh basil leaves. -
Finish and Serve:
Drizzle hot honey over the crostini for a sweet-spicy finish. Serve warm or at room temperature.
Helpful Tips
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Use day-old bread for easier slicing and crispier texture.
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Let the burrata sit at room temperature for at least 30 minutes before serving.
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For extra flavor, toast the bread lightly before baking it with the cheese mix.
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Slice peaches just before assembling to prevent browning.
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Brush the bread with garlic butter for added flavor.
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Make your own hot honey by simmering honey with red pepper flakes.
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Fresh thyme can be swapped for rosemary or oregano.
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Use a microplane for finely grating the garlic.
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Add a little lemon zest to the cheese mixture for brightness.
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Don’t overcrowd the baking sheet; use two trays if needed.
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Bake the prosciutto separately if you want super crispy slices.
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Try grilling the bread instead of baking for charred flavor.
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Don’t skip the hot honey—it balances the salt and fat perfectly.
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Toast the crostini a few hours ahead and assemble right before serving.
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Use room-temperature peaches for the juiciest flavor.
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Add a crack of black pepper over the burrata for a kick.
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You can prepare the cheese mixture a day in advance.
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Garnish with edible flowers for a special touch.
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Use a serrated knife to slice the baguette without crushing it.
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Serve on a wooden board or slate platter for a rustic presentation.
Delicious Variations
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Swap peaches for nectarines, plums, or figs.
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Use ricotta or whipped goat cheese instead of burrata.
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Try pancetta instead of prosciutto.
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Add arugula or baby spinach for a peppery bite.
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Substitute hot honey with balsamic glaze.
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Use blue cheese crumbles for a bold twist.
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Add a layer of peach preserves under the burrata.
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Sprinkle with crushed pistachios or almonds instead of basil.
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Drizzle with truffle oil instead of honey for luxury.
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Use ciabatta bread for a sturdier base.
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Add grilled or roasted peaches for a smoky layer.
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Include thinly sliced red onion for tang.
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Use sun-dried tomatoes for a savory alternative.
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Add a slice of brie under the burrata for extra richness.
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Top with a poached or soft-boiled egg for brunch.
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Serve with a drizzle of pesto instead of hot honey.
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Add a touch of chili oil if you prefer heat over sweet.
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Use dairy-free cheese alternatives to make it vegan-friendly.
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Replace the thyme with fresh tarragon for a unique herbal twist.
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Use a herbed cream cheese spread as a base under the cheese mix.
Frequently Asked Questions (FAQs)
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What is burrata cheese?
Burrata is a fresh Italian cheese made from mozzarella and cream, known for its rich, creamy center. -
Can I use mozzarella instead of burrata?
Yes, though you’ll miss the creamy texture. Fresh mozzarella is a good substitute. -
What’s the best bread for crostini?
Sourdough or a French baguette works best due to its sturdy structure. -
Can I prepare this ahead of time?
Yes, toast the bread and crisp the prosciutto ahead, but assemble just before serving. -
Can I use canned peaches?
Fresh is best, but canned (drained and patted dry) can work in a pinch. -
Is hot honey spicy?
It has a mild to moderate heat. You can adjust spice levels by using more or less. -
Where can I buy burrata?
Most grocery stores carry it in the specialty cheese section. -
Can I make it vegetarian?
Yes, omit the prosciutto or replace with roasted mushrooms or eggplant. -
What wine pairs well with this appetizer?
A crisp rosé, Prosecco, or Sauvignon Blanc complements the sweet and salty flavors. -
How many people does this serve?
One loaf of bread typically serves 6–8 as an appetizer. -
Can I make this gluten-free?
Yes, use gluten-free bread or crostini crackers. -
How long should I bake the bread?
Around 15–20 minutes, until golden and crisp. -
Should I peel the peaches?
It’s optional; the skins add color and texture but can be removed if preferred. -
Is Pecorino cheese necessary?
No, but it adds a salty bite. You can use more Parmesan instead. -
Can I grill the peaches?
Yes, grilled peaches add a lovely smoky sweetness. -
What if I don’t have hot honey?
Mix regular honey with a pinch of chili flakes or cayenne. -
Can I use dried herbs?
Fresh is best, but use half the amount if using dried herbs. -
Can this be served cold?
It’s best warm or at room temperature for optimal texture and flavor. -
What else can I serve with this?
Serve with charcuterie, olives, or a fresh green salad. -
Is it okay to use other cheeses in the mix?
Absolutely. Blend in fontina, gruyere, or asiago for different flavor profiles.