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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!
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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!!
Details
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:
Peach Brie Pastry Tarts with Peppered Rosemary Honey
Prosciutto Balsamic Peach Chicken with Burrata and Basil
Skillet Balsamic Peach Pork Chops with Feta and Basil
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
Ingredients
- 1 loaf sourdough or French baguette, sliced
- 1/3 cup grated parmesan cheese
- 1/3 cup grated pecorino cheese
- 1 clove garlic grated
- 2 tablespoons fresh thyme leaves
- 2 tablespoons melted butter
- 4 ounces prosciutto
- 8 ounces burrata cheese at room temperature
- 2 peaches, sliced
- hot honey, for serving
- fresh basil
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I wanted to like this recipe, but it was less than the sum of its parts. The fresh sweet peaches I used were masked by all the other flavors in the toast. Toasting the prosciutto gave it a fun crunch but also led it to lose some of its subtlety. I couldn’t even taste the burrata; it was too mild compared to everything else.
Overall, a waste of good peaches, burrata, and prosciutto. Would just use them in a leafy salad next time
Hi Lily,
Thanks for trying this recipe and sharing your feedback, very sorry to hear it was not enjoyed!
I have made these 3 days in a row. I had to try it out before I served it. So delicious, the flavors are amazing with the cheeses and peach. WOW who would have thought. Everyone enjoyed these. Burrata was hard to find but I had marinated mozzarella balls I used that was good but the burrata was better.
Hey Marie,
Happy Sunday! Thanks for the thoughtful feedback after trying this recipe—happy to hear it was a win!
Made this as an appetizer last night using a baguette instead of bread so we didn’t need utensils. Loved the crunch of the cheese- I probably would not toast quite as long- the proscuito got too brittle. Fresh peaches from our garden were the star- and the burrata balanced out the saltiness of the parm and pecorino. Great summer recipe!
Hey Cindy! That sounds amazing with a baguette, such a smart way to make it an easy appetizer! Love that you used your own fresh peaches too, I bet they made it extra special! Thanks so much for sharing your take on it! xT
Can you make the crostini ahead and assemble later to serve at room temperature?
Hey Debby! Yes, that should work just fine! xT
Outstanding!!!
Thank you for trying out the recipe! xT
Just made tonight for supper with our friends. OMG…it was fantastic but again, haven’t tried a recipe of yours that wasn’t. Each time I have them over (which is every other week) I try a new recipe of yours, we call it Test Kitchen Night, and it never disappoints. Fresh peaches from Georgia, used larger sliced bakery bread, and topped with local honey and a balsamic glaze. The crispy prosciutto…yummy! Served with your Lemon Parmesan Sesame Salad and the Tiramisu from your cookbook…amazing!
Hey Karen,
Awesome!! So glad to hear this recipe turned out nicely for you, thanks for making it! Thanks so much for your kind message and trying so many recipes. Love the test kitchen night idea, how fun!! Have the best weekend!
Delicious! Do you think that these would taste ok with blackberries since I can’t get peaches in winter? Or if you recommend another fruit that would be lovely!
Hey Megan,
Sure, blackberries would be yummy, so would pears! Please let me know if you give this recipe a try, I hope you love it! xx
A friend made this for me this summer and it was delicious!! With it being winter, has anyone tried any other fruits as peaches are out of season and hard to get in the north. Thank you.
Hi Amber,
Thanks so much!! Pears would be a great option for this recipe:) Please let me know if you have any other questions! xx
Hi Tiegan. I’m making this recipe this weekend. You say to top with basil however I only see thyme in your pictures. Anyway, how many leaves of basil do you recommend?
Thank you
Hi Judy,
Any fresh herbs that you enjoy will work here:) You can use as much or as little to your liking, there’s really no rules. You could place full basil leaves over each crostini or you could slice it up and sprinkle it over. I hope this helps! xT
hot honey as in heated or spicy honey?
Hi Carol,
You will want to use spicy honey for this recipe:) Please let me know if you have any other questions! xT
WOW – this is a perfect summer appetizer – especially when Peaches are in season. Everything blended together for an amazing flavor! I buttered the bread and put the cheese blend on top of it and put it under broiler vs on a bake sheet. It worked fine. We liked the crispiness of the prosciutto. My husband isn’t a fan of basil (which I love) so I only put a couple small shavings on some of them and he enjoyed it. I will definitely add this to my appetizer menu when entertaining.
Hey Jan,
I appreciate you making this recipe and sharing your feedback! So glad to hear that it turned out well for you! Xx
I have made these many times since I first saw this last summer. It’s a great appetizer and everyone absolutely loved it. I search for just right peaches and have also made it with nectarines when the peaches were not the right ripeness. Always a hit!
Hey Ellen,
Awesome! So glad to hear that this recipe always turns out well for you, thanks a bunch for making it so often! xT
Does butter get mixed into the cheese on the bottom and then on top of the bread or only on top of the bread?
Hey Brooke,
You can just brush with the butter on top of the bread. I hope you love this recipe, please let me know if you give it a try! xT
My daughter and I loved these with a crisp green salad…a perfect summer dinner!
Hey Andi,
Wonderful! So glad to hear that you enjoyed this recipe, thanks for making it! x
These were soooooo good and a huge hit at our supper club!
Hi Gloria,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! Xx
Wow, I am so glad I found this recipe. I have made these four times in the past month for various events and everyone has LOVED them. A wide range of textures and flavours, and the hot honey is the perfect touch.
Great dish to bring to an event and super easy to put together. Thank you!
Hi! Thank you so much for giving the recipe a try! Hope you have an amazing Christmas! xT