Using up the August peaches and tomatoes with a sweet Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette. Burst cherry tomatoes with olive oil, garlic, and fresh thyme, served over grilled bread and topped with creamy burrata cheese, sweet peaches, and basil. These feel kind of fancy, but are so simple to make, and so amazingly GOOD.
When you’re handed a bucket full of peaches you can turn around and use them in so many ways. But today…well, you’ve just got to make these crostini, because wow…they’re good.
And when I say good, I mean they’re the best. Fresh peaches, burrata cheese, and sweet burst cherry tomatoes. All things summer, all things delicious, and all of my August favorites.
The inspiration came from two sources. First up, the fresh box of peaches I received from Tenerelli Orchards (located outside LA). Which, I’ve decided are the best peaches. I know everyone from Colorado is frowning on me, but I just have to be honest, these peaches are unreal.
I love to bake with peaches, sure. But these peaches are so good that you really just want to enjoy them in their rawest form. Either completely on their own, or used in a fresh way where they’re left uncooked.
Source number two, I’m obsessed with burst cherry tomatoes at the moment. For whatever reason, our summer tomatoes have not really been that amazing. But the cherry tomatoes are always good. Especially when you throw them in a crazy hot pan and let them break down to become juicy and sweet.
So I had the idea to combine the fresh peaches with the sweet burst cherry tomatoes, and now here we are. It’s an exciting day.
The details – start with that vinaigrette
Essentially, this is burst tomatoes in olive oil with garlic, herbs, lots of chili flakes, and a bit of champagne vinegar. It’s simple and super easy to make but has so much flavor.
There’s nothing like a burst cherry tomato. The high heat allows them to caramelize and become even sweeter than before. Use this vinaigrette on these crostini, of course, but also make it anytime you need a salad dressing, toast topper, or something to spoon over burrata or feta cheese.
It’s delicious and can be used in so many ways.
Make the crostini
You need some good bread. I used a sourdough baguette, but use any kind of bread you love most. Grill the bread up until it’s lightly toasted.
Now break the balls of burrata cheese over the warm bread. The cheese will slightly melt into the bread, which is obviously so delicious.
Now grab the peaches (it’s best if they’re at room temperature), thinly slice them, and then layer them over the burrata. What we’ve got right here is already delicious on its own. But the tomatoes make this even better. So spoon those peaches over top and add plenty of fresh basil.
I love these warm (of course), but these crostini are great warm or at room temperature.
Serve these as lunch, a light dinner, or as an appetizer. Either way, they’ll be well loved!
Looking for other summer peach recipes? Here are some favorites:
Lastly, if you make these Peach Burrata Crostini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette
Calories Per Serving: 263 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 sourdough or french baguette, sliced
- 8 ounces burrata cheese, at room temperature
- 2 peaches, sliced
- fresh basil
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- 1. To make the vinaigrette. Heat a large skillet over medium heat. Add the olive oil, tomatoes, garlic, thyme, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes just begin to burst about 10 minutes. Remove from the heat and let cool slightly, then stir in the vinegar. 2. Preheat your grill to high heat or preheat your oven to 400° F.3. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt. Place the bread on the grill and grill both sides for about 2-3 minutes per side or until lightly toasted. Remove from the grill.4. Break the burrata over the bread. Top with a layer of peaches, then spoon over the tomato vinaigrette. Top with fresh basil and enjoy! We love these warm, but they're great at room temp too.