Spicy, sweet, and savory, these Peach Burrata Parmesan Crostini are a great summer appetizer, side, or light meal. Fresh sourdough bread baked with parmesan cheese and pepper until toasted. Each cheesy crostini is topped with creamy burrata, sweet peaches, salty prosciutto, fresh basil, and hot honey. These look and taste fancy, but are so simple to make – and so amazingly GOOD!
Rarely do I share crostini recipes or appetizers for that matter. But when I do, I always end up really loving them!
With all the fresh peaches, I’m enjoying creating new recipes, especially for entertaining! Peaches can be so yummy in both sweet and savory dishes. Traditionally we see fresh summer peaches used in sweet recipes. But I’m excited to share something savory to enjoy for lunch or serve at your next summer dinner with friends.
I’ve recently seen so many recipes for parmesan everything, from potatoes to crostini! Those TikTok trends really catch on like wildfire.
I love the idea of taking parmesan cheese and baking it underneath slices of bread. This allows the cheese to get crispy under the bread! I often do this with potatoes and sweet potatoes.
Using bread this way is just as delicious!!
Step 1: toss the parmesan
Working on a baking sheet, toss parmesan cheese with pecorino cheese, fresh thyme, melted butter, and a pinch of black pepper.
Now spread the cheese out over the baking sheet. I use a regular size baking sheet.
Step 2: layer the bread
Now take the slices of bread and arrange them over the cheese. Brush each piece of bread with butter to help it crisp in the oven.
Add prosciutto around the bread. Baking the prosciutto with the bread will get it nice and crispy, which we love.
Step 3: bake
Bake everything until crispy. This will take 15 to 20 minutes. Don’t overcrowd the pan or the slices of bread in the middle of the pan will not get as crisp.
Step 4: assemble
The final step is simple, layer the bread with burrata cheese, peach slices, prosciutto, and basil.
I always finish with hot honey and sea salt. Then serve these just out of the oven while still warm.
Absolutely nothing not to love here, these are just so delicious!
I love turning the crostini into a light summer dinner with a big green salad (I leave out the sweet potatoes in the summertime). Of course, you could also add grilled steak or chicken for a heartier meal.
Best way to end a low-key summery evening!
Looking for other summer peach recipes? Try these:
Lastly, if you make these Peach Burrata Parmesan 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 Parmesan Crusted Crostini with Hot Honey
Calories Per Serving: 361 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. Preheat the oven to 400° F.2. On a baking sheet mix the parmesan, pecorino, garlic, thyme, 2 tablespoons butter, and a pinch of pepper. Spread in an even layer. Place the bread over the cheese. Brush with 2 tablespoons of butter. Arrange the prosciutto on top/around the pan. Bake until crispy, 15-20 minutes.3. Arrange the cheesy bread on a serving platter/board. Break the burrata over the bread. Top with peaches, prosciutto, basil, and hot honey. We love these warm, but they're great at room temp too.