Take a big, crunchy bite into summer with peach, tomato and burrata crostini. Toasted sourdough bread gets topped with prosciutto, fresh summer tomatoes, sliced peaches and fresh torn burrata. Finish with a drizzle of local honey and baby basil leaves. You can serve this as an appetizer, but it works just as well as a meal. Other than toasting the bread, this peach, tomato and burrata crostini requires NO COOKING.
Peach, Tomato and Burrata Crostini
I love anything that involves fresh, artisanal bread, especially a crusty crostini. Peach, tomato and burrata crostini delivers the goodness of toasted fresh sourdough bread plus the essence of summer with tomato and peaches which are surprisingly perfect together. If you follow the blog, you know I’m obsessed with burrata so no surprise it shows up here. Summer always means plenty of fresh basil so tear a few leaves off your nearest plant and enjoy. Be sure to always use local honey.
Toasting Sourdough – Choose Your Method
The only cooking involved for peach, tomato and burrata crostini is to toast the bread. Drizzle one side of bread with a little olive oil and use your finger to spread it evenly. If you want to get fancy, you can rub the oiled side of the bread with the edge of a sliced garlic clove for extra pizazz. Throw the bread right onto the oven rack and set the temperature to 350℉. By the time the oven beeps to tell you it’s reached temp, the bread is probably just right.
For even faster results, just broil the bread on high for a couple of minutes (but keep a close eye on it). Alternatively, you could toss the oiled bread in a pan on medium-high for about 4 minutes. Grilling is also an option (and if you have a grill heated, try searing the peaches too).
Tear the Burrata – Use Your Hands
Once your bread is toasted to your liking, layer on the rest of the goods. Prosciutto slices first, then tomato and peaches. Grab a ball of burrata and use your hands to tear into to pieces. So satisfying!! As you can see by my photos, I don’t skimp on the burrata. A whole burrata ball should be enough for 4 slices of peach, tomato and burrata crostini.
Peach, Tomato and Burrata Crostini – Finishing Touch
The drizzle of honey finishes the peach, tomato and burrata crostini perfectly. It also helps hold everything together. Don’t skip this step!
Prefer a Pizza? Go For It
Peach, tomato and burrata crostini can also be made as a pizza! My local sourdough baker also makes a killer pizza crust. If I’m lucky enough to grab one before she sells out, I use that instead of sliced bread. The first time I made it, I tried to make just half since it was just me.
Full disclosure, I ended up making the second half and ate that too.
Ingredients
- 4 slices fresh sourdough bread, about 1/2 inch thick slices
- 2 tbsp extra virgin olive oil
- 4 slices prosciutto
- 1 medium tomato, sliced
- 1 fresh yellow peach, sliced
- 4 oz burrata cheese (1 ball)
- 2 tsp local honey
- 2 tbsp basil leaves
Instructions
- Rub one side of each slice of bread with olive oil giving it a fairly good coating. Place in the oven on the middle rack (oiled side up) and set the oven to 350℉. Once the oven beeps to let you know it has reached temp, the bread should be toasted or close to it. Leave it until it is just crispy on top but still chewy in the center and then carefully remove from oven and set on a plate. Optional Methods: Broil on high for 3-4 minutes or grill.
- Once the bread is toasted to your liking, top each slide with one slice of prosciutto, sliced tomato and peaches. Use your hands to tear the burrata into chunks and divide between each crostini. Drizzle with honey and top with a few baby basil leaves. Serve immediately.
Notes
Nutrition
For more summer recipes, check out Summer Recipes Episode 1 and Episode 2 for lots of tasty ideas. You can also search by ingredient for recipe ideas from my Food page. Subscribe below for more recipe inspiration.
