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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.
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.
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.
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:
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Delicious ?
Hey Tricia,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
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!!!
Hey Roselene,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
So easy and delicious 🙂 Not to mention gorgeous
Hey Kelsey,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan
I wasn’t sure how this was going to be but let me tell you everyone thought it was amazing. I loved it so much
Hey Lisa,
Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan
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.
Hey Dorothy,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
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 ..
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
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!!
Also, I just used some small tomatoes and smashed them up, instead of cherry tomatoes and worked out great.
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
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.
Hey Jen,
Wonderful! Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great weekend:) xTieghan
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!
Hey Deborah,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
The perfect appetizer for friends. Making again Friday. Creative deliciousness. ?
Hey there,
Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
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.
Hey Linda,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan
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.
Hey Jill,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan
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!
I hope you love the recipe Steph!! xTieghan
I’m definitely making this recipe!! just pinned to my board! 🙂
Miki x
https://www.littletasteofbeauty.com/
I hope you love the recipe!
You use burratta in a lot of your recipes, it is twice the price of fresh mozzarella.
And sooooo yummy!
Hey there,
I love burrata, but if you want to use fresh mozzarella that works too:) xTieghan
I’ve substituted mozzarella for the Burrata in a few recipes. The Burrata is ALWAYS worth it but the mozzarella is good too