Say GOODBYE to the same old appetizers and hello to your next summer hit. Grilled peaches, creamy burrata, crispy prosciutto, fresh basil, and a drizzle of hot honey come together on crisp crostini for a sweet-and-savory combination that's guaranteed to steal the spotlight. Whether you're entertaining or just treating yourself, these crostini are guaranteed to disappear fast.
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Hi There, I'm Tracy!
As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!
Inspirations
It started with two things I already knew belonged together: peaches and burrata. Sweet, juicy peaches with creamy burrata? There was no need to reinvent that wheel. I just needed to figure out how to turn it into a shareable appetizer—and preferably one that would make people hover around the platter pretending they weren’t going back for their fourth piece.
I’d already discovered how ridiculously good grilled peaches could be when I made my Grilled Peach Salmon Salad. A few minutes on the grill brings out their sweetness, adds a little caramelization, and basically turns a perfectly good peach into an overachiever. So grilling them for the crostini was an easy decision.
Prosciutto was another natural. Peaches, burrata and prosciutto are already very good friends, but I wanted some crunch in the mix. Instead of laying soft pieces of prosciutto on top, I crisped it up. Now we had juicy peaches, creamy burrata, crunchy prosciutto...things were getting interesting.
And since I had a whole lot of fresh basil on hand, that joined the party too. Besides being delicious with everything else going on, those bright green leaves make the crostini almost too pretty to eat. Almost.
The bread got its own trip to the grill because, at this point, why stop? I slice the baguette on an angle, which gives you more surface area for piling on all the good stuff. This is important. Geometry finally has a practical application.
Then came the hot honey and balsamic glaze. Normally, I firmly believe that more is not always more. This is not one of those times. A drizzle of hot honey AND a drizzle of balsamic glaze takes these completely over the top in the best possible way.
The result is a light, summery appetizer that's sweet, savory, creamy, crispy, a little smoky and just messy enough to be fun. Technically, it's finger food. Realistically, you'll want a napkin nearby—unless you're perfectly comfortable licking hot honey and balsamic glaze off your fingers. No judgment here.
Just be warned: these are deceptively easy to keep eating. You start with one because they're a "light appetizer," and suddenly you're doing the math on whether anyone noticed you just took another.
And yes, they probably noticed. But you'll get no judgment.
Instruments
Gas grill or grill pan — Creates the charred grill marks that give the peaches and crostini their smoky groove
Air fryer — Crisps the prosciutto into delicate shards without missing a beat
Chef’s knife — Slices the baguette and grilled peaches cleanly and evenly
Cutting board — Provides a steady stage for preparing the bread, fruit, and garnishes
Pastry brush — Adds a light, even coat of olive oil without overpowering the performance
Tongs — Turn the peaches and crostini safely while keeping the grill marks intact
Small offset spatula or butter knife — Spreads the burrata smoothly across each crisp slice
Essentials
Baguette — Sets the crisp foundation for every bite and keeps the toppings in perfect rhythm
Peaches — Bring smoky sweetness and a bright summer note to the mix
Burrata — Adds a rich, creamy layer that smooths out the salty and spicy flavors
Prosciutto — Delivers the crisp, savory beat that contrasts with the soft peaches and burrata
Hot honey — Turns up the volume with just the right balance of sweetness and heat
Fresh basil — Adds a fresh herbal finish that keeps the whole combination in harmony
Balsamic glaze — Provides an optional tangy-sweet encore that deepens the final bite
Pro Tips and Riffs
Faq: Grub Answers and Insights
Grilled Peach & Burrata Crostini with Crispy Prosciutto
- Total Time: 32 minutes
- Yield: 14 crostini 1x
Description
Sweet grilled peaches, creamy burrata, crispy prosciutto, and a drizzle of hot honey transform simple crostini into an unforgettable appetizer. Every bite delivers the perfect balance of smoky, sweet, salty, creamy, and crunchy, making these crostini just as perfect for casual summer gatherings as they are for elegant entertaining.
Ingredients
1 baguette, sliced diagonally into ½-inch slices
1 ripe peach, halved and lightly oiled
8 ounces burrata cheese
6 slices prosciutto
2 tablespoons hot honey
2 tablespoons extra virgin olive oil
Fresh basil leaves
Balsamic glaze, optional
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Arrange the prosciutto slices in a single layer in the air fryer basket. Air fry at 350°F for 8 to 10 minutes, or until crisp. Transfer to a paper towel-lined plate and let cool completely before breaking into pieces.
- Brush the baguette slices lightly with olive oil and grill for 1 to 2 minutes per side until lightly charred and crisp.
- Grill the peach halves cut-side down for 2 to 3 minutes until grill marks appear and the peaches soften slightly. Slice thinly.
- Spread burrata onto the grilled crostini.
- Top with crispy prosciutto and then the sliced peaches.
- Drizzle with hot honey and, if desired, balsamic glaze.
- Finish with fresh basil leaves and serve immediately.
Notes
Use peaches that are ripe but still slightly firm so they hold their shape on the grill while developing beautiful caramelized grill marks.
No air fryer? Arrange the prosciutto in a single layer on a parchment-lined baking sheet and bake at 400°F for 8 to 10 minutes, or until crisp, watching it closely during the last few minutes to prevent burning.
Allow the prosciutto to cool completely before breaking it into pieces. It becomes crispier as it cools.
Assemble the crostini just before serving to keep the bread crisp and the prosciutto crunchy.
A light drizzle of balsamic glaze is optional but adds a delicious sweet-tart finish that complements the peaches and burrata without overpowering them.
If preparing ahead, grill the peaches, toast the baguette, and crisp the prosciutto in advance. Store everything separately and assemble just before serving.
These crostini are best enjoyed fresh but can be assembled up to 30 minutes before serving if kept chilled.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking, Grilling
- Cuisine: American
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