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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.

Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette | halfbakedharvest.com

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.

Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette | halfbakedharvest.com

The inspiration

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.

Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette | halfbakedharvest.com

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.

Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette | halfbakedharvest.com

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!

Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette | halfbakedharvest.com

Looking for other summer peach recipes? Here are some favorites:

Tomato, Peach, and Burrata Salad

Pesto Peach Chicken in White Wine with Burrata

Prosciutto Balsamic Peach Chicken with Burrata and Basil

Cinnamon Maple Brown Butter Blackberry Peach Crisp

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Calories Per Serving: 320 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Crostini

Instructions

  • 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.
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Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette | halfbakedharvest.com

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Comments

  1. 5 stars
    We had this for a late summer dinner. Made with fresh mozzarella and also some French feta. Love both!! The fresh juicy peaches topped with the tomato compote is beyond description!!
    Thank you for the delicious recipes!!!

    1. Hey Kelsey,
      Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan

    1. Hey Lisa,
      Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan

  2. 5 stars
    Delicious! I revised it for gluten-free and made it sans sourdough bread and served it in a bowl. The flavors of Palisade peaches and cherry tomatoes from the garden with the vinaigrette and cheese are marvelous together. Gluten-free bread has a texture that I dislike (no structure) so I did not substitute with it. I didn’t miss the bread at all.

  3. 5 stars
    It was fantastic. ! I sliced up a baguette and let the juices soak in so it wasn’t exact.y. Individual but it was yum yum.. and I roasted the peaches a little to soften them ..

    1. Hey there,
      Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  4. 5 stars
    Wow, I loved this recipe! I made with fresh peaches, basil, thyme and tomatoes from the local farm stand. I would’ve liked to have made a loaf of sourdough, but didn’t get it going in time, so purchased a baguette.

    My husband grilled the bread and I had everything ready to go when he had the bread done. We brought it to a neighborhood happy hour and everyone raved and asked for the recipe. Thankfully, I have some leftover tomato vinaigrette and made sourdough today, so going to keep the rest for ourselves.

    Thanks for yet another fantastic recipe from HBH!!

    1. Also, I just used some small tomatoes and smashed them up, instead of cherry tomatoes and worked out great.

    2. Hey Alissa,
      Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  5. 5 stars
    Amazing recipe! My husband declared this the best thing I’ve ever made. I used mainly cherries but also some smaller regular tomatoes, then smooshed them. I have so many garden tomatoes this year and I’m excited to have this great way to use them up.

    1. Hey Jen,
      Wonderful! Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great weekend:) xTieghan

  6. 5 stars
    This was scrumptious! I had fresh cherry tomatoes and peaches on had from my CSA basket, bought one loaf of baguette bread and thoroughly enjoyed! Super easy recipe. This is a do again!

    1. Hey there,
      Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  7. 5 stars
    Made the tomato crostini tonight as a side at dinner and everyone loved them. Followed the exact directions omg will make again and again, loved.

    1. Hey Linda,
      Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan

  8. 5 stars
    This was absolutely delicious!! The tomato vinaigrette is incredible and would be good on so many other things too. Highly recommend! I even think this would be great with goat cheese instead of burrata.

    1. Hey Jill,
      Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan

  9. I love this! I live in Chattanooga, TN, which is right on the border of GA. I’m sure your peaches are great… but I’ve never had a peach better than a Georgia peach?! Lol seriously though love the ideas of peaches and tomatoes together, and you are so right you can’t beat the fresh, straight up sliced peaches right now!

    1. I’ve substituted mozzarella for the Burrata in a few recipes. The Burrata is ALWAYS worth it but the mozzarella is good too