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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.
What should you line the pan with? Parchment paper?
Hi Jill,
No need to line the pan for this recipe:) Please let me know if you have any other questions!
Question: Could you do the oven part a day ahead then reheat and assemble everything before serving?
Hi Rebekah,
So sorry, I would not recommend that for this recipe. Please let me know if I can help in any other way!
This was not my thing, but my husband loved it, and he doesn’t even like peaches.
Interesting method to make the crostini. Don’t make it on parchment paper! I learned that the hard way.
Hi Noel,
Thanks so much for trying this recipe and sharing your feedback! Sorry to hear you didn’t love it!
Why not parchment paper?
You are more than welcome to line with parchment paper if that is your preference:)
Delicious! I used a nectarine since I did not have peaches and was great. Also used a ciabatta mini baguette sliced diagonally and just the right size for a “2 bite” appetizer. I grow fresh herbs and always have both parmesan and pecorino Romano cheeses in the refrigerator along with prosciutto. The only ingredient I had to purchase was the burrata cheese.
Very easy to make. I got a bit confused in the directions and had to re-read it to make sure the 2 Tbsp. of melt butter did not go into the grated parmesan and pecorino, thyme and ground black pepper mixture. The melted butter was just for brushing onto the bread slices after they were placed on top of the grated cheese/herb mixture. Will definately make this again for company. Plates easily and looks impressive.
Hey Janet,
Awesome! Thanks so much for trying this recipe, love to hear it was enjoyed!
Have the best weekend!