I made Cheesy Burrata Crostini with Prosciutto and Peaches to spotlight Burrata Cheese Uses, pairing burrata and prosciutto with fresh peaches, thyme and a Parmesan-Pecorino crust on sliced sourdough.

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I can’t stop thinking about these Cheesy Burrata Crostini With Prosciutto And Peaches. I love how burrata cheese feels like a creamy cloud beside thin ribboned prosciutto, then a peach shows up with a bright, almost electric sweetness that nobody expects.

It’s the kind of snack that pauses conversations, people reaching for another crostini without even asking. I usually toss them onto a Charcuterie Board Burrata setup when friends come over, or use them as fun Toppings For Baguettes at a lazy weekend get together, and every time someone says it tastes impossibly fancy for how simple it is.

Ingredients

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Crunchy crust, chewy center, soaks up juices, adds hearty texture to each bite.
Sharp, salty umami, adds savory depth and a crisp golden finish when broiled.
Sheep milk tang, salt punch, balances sweet peaches and cuts richness.
Creamy, milky center that oozes, luxurious richness, mild and slightly sweet.
Paper thin, salty cured ham, adds savory, melt in your mouth umami.
Juicy, fragrant sweetness, brightens the crostini and contrasts savory prosciutto.
Thyme adds earthy, lemony note, small leaves punch above their weight.
Melted butter lends golden crispness and rich, slightly nutty flavor.
Garlic gives a sharp, savory kick, grating mellows its bite.

Ingredient Quantities

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

How to Make this

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1. Preheat oven to 400°F (200°C). Slice the sourdough or baguette into about 1/2 inch thick pieces and arrange them on a baking sheet.

2. In a small bowl mix the grated Parmesan, grated Pecorino, grated garlic clove, fresh thyme leaves and the melted butter until it forms a loose paste.

3. Spread or spoon the cheese mixture onto each bread slice, pressing it down so it sticks to the bread.

4. Bake the crostini until the cheese is melted and edges are golden, about 8 to 10 minutes. If you wanna speed it up you can put them under the broiler 1 to 2 minutes but watch them close cause they burn fast.

5. While the crostini bake, slice the peaches into thin wedges and tear the prosciutto into bite sized pieces. Make sure the burrata is at room temp so it spreads easily.

6. Let the crostini cool for a minute or two after coming out of the oven so they don’t crack, but dont wait too long or they get cold.

7. Tear open the burrata and gently place a piece or spoonful onto each crostini, using some of the creamy center to spread a little on the toast.

8. Top each crostini with a piece of prosciutto and a couple peach slices, tucking them so they sit nicely on the cheese.

9. Finish by scattering a few extra thyme leaves over everything and serve right away so the burrata is creamy and the toast still has crunch.

Equipment Needed

1. Rimmed baking sheet (for toasting the crostini)
2. Serrated bread knife and cutting board, to slice the loaf and the peaches
3. Microplane or fine grater for the Parmesan, Pecorino and garlic
4. Small mixing bowl to combine the cheeses, garlic, thyme and butter
5. Small spatula or spoon for spreading the cheese mix onto the bread
6. Pastry brush or extra spoon for brushing melted butter if needed
7. Kitchen tongs or a small fork for placing prosciutto and peaches on the crostini
8. Oven mitts and a heatproof plate to let the crostini rest briefly before assembling

FAQ

Q: How do I get the crostini really crispy without burning the cheese? A: Slice the baguette about 1/2 inch thick, brush with the melted butter mixture so the cheese sticks, and bake at 400°F (200°C) for 8 to 10 minutes until golden. Flip once if they brown unevenly. Don’t add burrata before toasting or it’ll get soggy.

Q: My burrata is cold from the fridge, is that ok? A: No, let it sit at room temp for 30 minutes so it’s soft and creamy. Cold burrata won’t spread well and won’t taste as rich.

Q: What if I don’t have prosciutto or want a vegetarian option? A: Swap prosciutto for thin Serrano or jamon for a similar salty vibe. For veg, try thinly sliced grilled peaches with a drizzle of balsamic glaze, or crisp fried sage and toasted almonds for texture.

Q: How ripe should the peaches be and can I use other fruit? A: Pick peaches that are ripe but still a little firm so they slice nicely without falling apart. Nectarines, figs, or even thinly sliced pears work great too, depending on season.

Q: Can I prep anything ahead of time? A: Yes – mix the butter, garlic, cheeses and thyme and slice the bread a day ahead. Toast the crostini up to a few hours ahead and store in an airtight container, reheat briefly before serving. Keep burrata and prosciutto refrigerated and assemble right before serving.

Q: How do I stop the crostini from getting soggy from the peaches and burrata? A: Pat peach slices dry, serve burrata just before plating, and consider smearing a thin layer of ricotta or softened cream cheese on the toast first as a moisture barrier. Also don’t pile toppings too thickly.

Cheesy Burrata Crostini With Prosciutto And Peaches Recipe Substitutions and Variations

Sourdough or French baguette: ciabatta for big airy slices, focaccia cut into squares, or a crusty country loaf for more chew
Grated Parmesan cheese: Grana Padano, aged Asiago, or a hard Pecorino if you want a sharper bite
Burrata cheese: fresh mozzarella balls, creamy ricotta mixed with a splash of cream, or mascarpone for extra richness
Prosciutto: Jamon Serrano, thinly sliced smoked turkey for a milder option, or crisped pancetta for salty crunch

Pro Tips

1. Let the burrata warm up properly, like 30 minutes or pop it in a bowl of warm water for 10 if youre rushed. Cold burrata just tears and wont spread, warm stuff gives that creamy center that makes the crostini sing.

2. To avoid soggy toast pat the peach slices dry with a towel, or toss them in a hot pan for a minute to caramelize and drive off excess juice, that way the crostini stays crunchy longer.

3. Think about assembly order, try burrata first, then prosciutto, then peaches, the prosciutto acts kinda like a little barrier so peach juices dont soak the bread, finish with flaky salt and a tiny drizzle of good olive oil or balsamic for contrast.

4. Small tricks for big flavor: grate the garlic right into the butter and cheese with a microplane so it distributes evenly, and if your peaches arent super sweet toss wedges with a pinch of sugar and lemon to brighten them, or quickly sear them for more depth.

Cheesy Burrata Crostini With Prosciutto And Peaches Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

247

kcal

Equipment: 1. Rimmed baking sheet (for toasting the crostini)
2. Serrated bread knife and cutting board, to slice the loaf and the peaches
3. Microplane or fine grater for the Parmesan, Pecorino and garlic
4. Small mixing bowl to combine the cheeses, garlic, thyme and butter
5. Small spatula or spoon for spreading the cheese mix onto the bread
6. Pastry brush or extra spoon for brushing melted butter if needed
7. Kitchen tongs or a small fork for placing prosciutto and peaches on the crostini
8. Oven mitts and a heatproof plate to let the crostini rest briefly before assembling

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

Directions

Preheat oven to 400°F (200°C). Slice the sourdough or baguette into about 1/2 inch thick pieces and arrange them on a baking sheet.
In a small bowl mix the grated Parmesan, grated Pecorino, grated garlic clove, fresh thyme leaves and the melted butter until it forms a loose paste.
Spread or spoon the cheese mixture onto each bread slice, pressing it down so it sticks to the bread.
Bake the crostini until the cheese is melted and edges are golden, about 8 to 10 minutes. If you wanna speed it up you can put them under the broiler 1 to 2 minutes but watch them close cause they burn fast.
While the crostini bake, slice the peaches into thin wedges and tear the prosciutto into bite sized pieces. Make sure the burrata is at room temp so it spreads easily.
Let the crostini cool for a minute or two after coming out of the oven so they don’t crack, but dont wait too long or they get cold.
Tear open the burrata and gently place a piece or spoonful onto each crostini, using some of the creamy center to spread a little on the toast.
Top each crostini with a piece of prosciutto and a couple peach slices, tucking them so they sit nicely on the cheese.
Finish by scattering a few extra thyme leaves over everything and serve right away so the burrata is creamy and the toast still has crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 142g
Total number of serves: 8
Calories: 247kcal
Fat: 14.8g
Saturated Fat: 6.6g
Trans Fat: 0.06g
Polyunsaturated: 1g
Monounsaturated: 3.8g
Cholesterol: 56mg
Sodium: 623mg
Potassium: 112mg
Carbohydrates: 33.8g
Fiber: 2.4g
Sugar: 5g
Protein: 16.9g
Vitamin A: 1500IU
Vitamin C: 3.8mg
Calcium: 102mg
Iron: 0.81mg

Cheesy Burrata Crostini With Prosciutto And Peaches Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Cheesy Burrata Crostini With Prosciutto And Peaches Recipe Substitutions and Variations

Pro Tips