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Peach Burrata Bruschetta

Creamy burrata and juicy peach bruschetta on toasted rustic bread close up

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This simple summer appetizer combines sweet juicy peaches, creamy burrata, and crisp toasted bread. It feels luxurious but comes together in just 20 minutes, making it perfect for easy entertaining or a special snack.

Ingredients

Scale
  • 1 large baguette or rustic Italian loaf, sliced into 1/2-inch thick pieces
  • 2-3 ripe peaches, pitted and thinly sliced
  • 8 ounces burrata cheese, at room temperature
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon honey, plus more for drizzling
  • Flaky sea salt and freshly cracked black pepper
  • 1/4 cup fresh basil leaves, packed (optional, for basil oil)
  • 1/2 cup extra virgin olive oil (optional, for basil oil)
  • Pinch of salt (optional, for basil oil)

Instructions

  1. Preheat oven broiler or a grill pan to medium-high.
  2. Arrange baguette slices on a baking sheet. Brush one side lightly with olive oil. Broil or grill for 1-2 minutes per side until golden and crisp. Let cool slightly.
  3. If making basil oil, combine basil leaves, 1/2 cup olive oil, and a pinch of salt in a small food processor. Blend until smooth and set aside.
  4. Place toasted bread on a serving platter. Tear burrata into pieces and distribute over toasts. Top each with 2-3 peach slices.
  5. Drizzle with 2 tablespoons olive oil and 1 tablespoon honey. Add optional basil oil if using.
  6. Finish with a sprinkle of flaky sea salt and cracked black pepper. Serve immediately.

Notes

Use ripe, fragrant peaches for best results. Let burrata come to room temperature for maximum creaminess. Assemble just before serving to prevent soggy bread. For a gluten-free version, use a gluten-free baguette.

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