Grilled Peach Burrata Crostini Recipe – Easy Hot Honey Prosciutto Appetizer

Sweet, smoky, creamy, and just a little bit fiery—that’s what you get with every bite of this irresistible grilled peach burrata crostini with hot honey and prosciutto. The first time I tasted grilled peaches on bread, honestly, I just closed my eyes and smiled. You know that moment when something so simple somehow tastes decadent? That’s this recipe. It’s like summer on a plate, and I can’t get enough.

I first whipped up these crostini during a last-minute gathering when I needed something fast but impressive. I wanted a showstopper that felt special but didn’t require hours in the kitchen. Peaches were in season, burrata was on sale, and I had a jar of hot honey staring at me from the pantry. Prosciutto? Always in my fridge for emergencies (and, let’s face it, snacking). Layer it all over toasted sourdough and you’ve got a party appetizer that’s equal parts gourmet and comforting.

This grilled peach burrata crostini recipe is now my go-to for potlucks, celebrations, or just when I want to treat myself. It’s perfect for entertaining, but also simple enough for a casual night in. The combination of juicy peaches, creamy burrata, salty prosciutto, and fiery hot honey is downright addictive. And, as someone who’s tested this recipe more times than I can count, I promise it’s a crowd-pleaser every single time. If you’re looking for an easy hot honey prosciutto appetizer that feels fancy but is secretly effortless, you’re in the right spot.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 30 minutes, so you can spend more time with friends and less time prepping.
• Simple Ingredients: You probably already have most of these in your kitchen (especially if you’re a cheese lover or summer fruit hoarder like me).
• Perfect for Summer Gatherings: Grilled peach burrata crostini is ideal for outdoor parties, brunches, or holiday spreads.
• Crowd-Pleaser: I’ve never met anyone who didn’t go back for seconds. Kids love the sweetness, adults devour the salty-creamy combo.
• Unbelievably Delicious: The way burrata melts into the warm peaches, plus that spicy drizzle—trust me, you’ll be hooked.

What really sets this recipe apart is the layering of flavors and textures. The hot honey adds a gentle kick that wakes up your taste buds. Grilling the peaches caramelizes their sugars and brings out their natural sweetness. Burrata brings that rich, milky creaminess, and prosciutto adds savoriness with just the right amount of chew.

This isn’t just another crostini—it’s the one you’ll brag about. I blend the hot honey myself (sometimes with a dash of smoked paprika for more depth) and always choose sturdy sourdough for the base. You’ll taste every ingredient in every bite, nothing gets lost.

Honestly, if you want an appetizer that feels special but doesn’t fuss over perfection, this grilled peach burrata crostini recipe is your answer. It’s comfort food with a twist—healthier, fresher, but still a little indulgent. I love that it turns a regular gathering into something memorable, and I think you will too.

What Ingredients You Will Need

This recipe uses fresh, easy-to-find ingredients that come together for bold flavor and a truly craveable texture. Most of these are pantry staples or easy swaps—no specialty store runs required (unless you really want the fanciest burrata!).

• For the Crostini:
  • 1 baguette or loaf of sourdough (cut into 1/2-inch slices; sturdy bread holds up best)
  • 2-3 tbsp olive oil (for brushing; I love California Olive Ranch for flavor)
  • Pinch of flaky sea salt (optional, for finishing)
• For the Topping:
  • 2 large ripe peaches (halved, pitted, and sliced; yellow or white peaches both work)
  • 8 oz burrata cheese (drained and gently torn into pieces; look for fresh, creamy burrata)
  • 3-4 oz prosciutto (thinly sliced; I use San Daniele or Parma for best flavor)
  • 2-3 tbsp hot honey (store-bought or homemade; see tips below)
  • Fresh basil leaves (a handful, torn or left whole for garnish)
  • Freshly cracked black pepper (to taste)
• Optional Add-Ons:
  • Lemon zest (for a burst of brightness)
  • Crushed pistachios (adds crunch and color)
  • Balsamic glaze (for extra tang—drizzle lightly)

Ingredient Tips: For peaches, firm but ripe is key—they hold their shape better on the grill. If you’re out of burrata, fresh mozzarella works in a pinch (though honestly, burrata’s creaminess is worth it). You can make hot honey by mixing 1/4 cup honey with 1-2 tsp chili flakes or hot sauce—adjust to your spice level. Gluten-free bread is fine too, just keep slices thick so they don’t fall apart.

I’ve swapped prosciutto for speck and even crispy bacon once—so don’t stress if you need to improvise. For vegan guests, plant-based cheese and coconut bacon work surprisingly well.

Equipment Needed

• Grill or grill pan (for peaches; I’ve used both—outdoor grill gives more char, but a stovetop pan works great too)
• Baking sheet (for toasting bread if you don’t have a grill)
• Sharp knife (for slicing peaches and bread)
• Cutting board (preferably sturdy—those peaches can get slippery!)
• Pastry brush (for olive oil; you can use a spoon if that’s all you’ve got)
• Tongs (for flipping peaches and crostini—wood or silicone tips make cleanup easier)
• Small bowl (for mixing hot honey if making homemade)
• Serving platter (presentation matters—choose something flat and wide)

If you don’t own a grill, a broiler or even a skillet works. For budget-friendly tools, I’ve picked up grill pans and pastry brushes at dollar stores and they do the job. My favorite knife for peaches is a serrated bread knife—it doesn’t squish them. Keep your grill pan seasoned and dry after use, and your pastry brush clean (hot honey is sticky!).

You really don’t need fancy gear for this recipe. I’ve made it with just a toaster oven and a regular frying pan. The key is getting those peaches caramelized and your bread golden and crisp.

Preparation Method

1. Prepare the Crostini:
   Preheat your grill (or grill pan) to medium-high. If using an oven, preheat to 425°F (220°C). Slice your baguette or sourdough into 1/2-inch thick pieces—about 12-16 slices. Brush both sides lightly with olive oil. Grill for 2-3 minutes per side until golden and crisp, or bake on a sheet for 6-8 minutes, flipping halfway. Bread should be lightly browned and crunchy but not rock-hard. If your oven runs hot, check after 5 minutes to avoid burning.
2. Grill the Peaches:
   While bread toasts, halve and pit your peaches. Slice each half into 1/2-inch thick segments. Brush lightly with olive oil. Place slices on the hot grill for 2-3 minutes per side, until grill marks appear and peaches soften slightly. They should smell sweet and look a little caramelized. If peaches stick, let them cook a bit longer before turning—they’ll release naturally when ready.
3. Prepare the Hot Honey:
   If making homemade, stir together 1/4 cup honey and 1-2 tsp chili flakes (or a few drops of hot sauce) in a small bowl. Microwave for 10-15 seconds to thin, if needed. Let cool slightly. Store-bought hot honey works just fine—don’t overthink it.
4. Assemble the Crostini:
   Arrange toasted bread on a platter. Top each slice with a generous piece of burrata (about 1 tablespoon per crostini). Layer 2-3 slices of grilled peach on top. Drape a slice of prosciutto over each (or tear into smaller pieces if preferred). Drizzle with hot honey—go slow, a little goes a long way. Sprinkle with black pepper and flaky sea salt.
5. Garnish:
   Tear basil leaves and scatter over crostini. Add lemon zest, crushed pistachios, or a touch of balsamic glaze if you like extra flavor. Crostini should look vibrant and inviting, with peaches glistening and cheese just starting to melt.
6. Serve Immediately:
   These are best enjoyed fresh while bread is warm and peaches are juicy. If serving later, assemble everything but hot honey and basil, then finish right before guests arrive.

Notes & Troubleshooting: If burrata is watery, drain on paper towels for 5 minutes before assembling. Soggy bread? Grill longer or use a thicker slice. If peaches are underripe, add a touch of brown sugar before grilling to help caramelize. For big batches, grill peaches and bread in stages—don’t overcrowd the pan. If making ahead, assemble just before serving for best texture.

Efficiency Tip: Prep everything in advance up to the point of assembly. I often grill peaches and bread, then set up a DIY station for guests to build their own crostini—makes for a fun, interactive appetizer!

Cooking Tips & Techniques

Let’s talk about what I’ve learned making grilled peach burrata crostini for every kind of gathering. First, don’t rush the grill—medium-high heat gives you those perfect marks and caramelization without burning. If you go too hot, the peaches can turn mushy before they char. Trust me, I’ve made that mistake more than once!

When toasting bread, keep slices even and not too thin—otherwise, they’ll get brittle and crumble when topped. I use sourdough for sturdiness, but baguette works too. If your grill pan is small, toast in batches and keep finished slices warm in the oven.

For the burrata, handle gently. It’s delicate and can break apart easily. I use a spoon to scoop and tear; don’t worry about looking perfect, rustic is part of the charm. If your burrata is super creamy, drain it a bit so it doesn’t make the bread soggy.

Hot honey is the secret sauce here. Adjust the heat to your liking—start mild and add more chili flakes for extra kick. A light drizzle is best, so the flavors don’t overwhelm. I’ve tried mixing a dash of smoked paprika for a subtle earthy note (highly recommend for smoky lovers).

Multitasking tip: Grill peaches while bread is toasting. Set up all your toppings so assembly is quick—this keeps everything fresh and warm. If you’re prepping for a party, assemble right before serving for the best texture.

Consistency tip: Use ripe but firm peaches, fresh burrata, and good-quality prosciutto. If you’re using store-bought hot honey, taste first—it can vary from mild to super spicy. Always taste and adjust before drizzling.

Common mistake? Overloading the crostini. Less is more—each bite should balance sweet, creamy, salty, and spicy. If you pile too much on, it gets messy and the flavors blur together.

Variations & Adaptations

• Dietary Variations:
  • Vegetarian: Skip the prosciutto and add extra basil or a handful of arugula for peppery bite.
  • Vegan: Use plant-based cheese (like Miyoko’s mozzarella) and coconut bacon for crunch.
  • Gluten-Free: Swap in your favorite gluten-free baguette or bread—just toast slices a bit longer for sturdiness.
• Seasonal Variations:
  • Try grilled nectarines, plums, or apricots instead of peaches for a different flavor twist.
  • In fall, swap peaches for roasted figs and add a sprinkle of cinnamon to the hot honey.
• Flavor Variations:
  • Add fresh mint or thyme for herbal notes.
  • Sprinkle with chopped pistachios or walnuts for crunch.
  • Drizzle with balsamic reduction if you love tangy-sweet combos.

I’ve personally made a version with grilled pineapple and serrano-infused honey when peaches weren’t in season—wow, the sweet heat is next level. You can use any stone fruit you like. For a smoky twist, add a pinch of smoked sea salt before serving. Don’t be afraid to play with cheese (goat cheese or ricotta are both tasty here).

If allergies are a concern, check labels on burrata and prosciutto—some brands use additives. For nut-free, skip the pistachios or swap for toasted seeds. The beauty of this recipe is how easy it is to customize and still keep those signature flavors.

Serving & Storage Suggestions

Serve grilled peach burrata crostini warm or at room temperature—just be sure the bread is crisp and the cheese is creamy. Arrange on a big platter, scatter with basil and drizzle hot honey right before serving for maximum visual appeal (trust me, this is a Pinterest-worthy moment!).

I like pairing these with a crisp rosé, sparkling water with lemon, or even a light pinot grigio. They work beautifully alongside summer salads, charcuterie boards, or grilled veggies. For brunch, add fresh fruit bowls or yogurt parfaits.

To store, keep crostini and toppings separate. Bread can be toasted ahead and cooled, then stored in an airtight container for up to 2 days. Grilled peaches keep in the fridge for 1-2 days—just let them come to room temp before serving. Burrata is best used fresh, but leftovers can be refrigerated for 1 day (cover tightly). Prosciutto lasts up to a week if wrapped well.

To reheat, warm bread and peaches in a low oven (300°F/150°C) for 5-6 minutes. Assemble with fresh cheese and toppings. Flavors meld as they sit, but crostini are at their best freshly made. If you have leftovers, toss them into a salad or serve as a quick snack.

Nutritional Information & Benefits

Each grilled peach burrata crostini packs about 150-180 calories, depending on bread and toppings. You get a good balance of protein (from burrata and prosciutto), healthy fats (olive oil, cheese), and natural sugars (from peaches and honey).

Peaches are high in vitamin C and fiber, while burrata provides calcium and protein. Prosciutto adds savory flavor with minimal carbs. If you opt for whole grain or gluten-free bread, you’ll get extra fiber and lower glycemic impact. Hot honey brings antioxidants from chili peppers and raw honey.

This recipe is naturally low-carb (especially if you use a smaller bread base). Watch for dairy and pork allergens, and use swaps if needed. From a wellness perspective, it’s a treat that feels indulgent but uses wholesome, fresh ingredients—perfect for balanced eating!

Conclusion

Grilled peach burrata crostini with hot honey and prosciutto is the kind of appetizer that turns heads and starts conversations. It’s ridiculously delicious, easy to make, and flexible enough for any occasion. Whether you go classic or try one of the fun variations, you’ll get that wow-factor without stress or complicated steps.

I love this recipe because it’s both special and approachable—something that lets you show off a little without breaking a sweat. If you’re craving an easy hot honey prosciutto appetizer, this is the one to bookmark. I hope you’ll make it your own, swap in your favorite fruits, cheeses, or herbs, and share with friends and family.

Let me know how your crostini turn out—drop a comment with your twists, tag me if you share on Pinterest, or ask questions below. Happy grilling, happy eating, and remember: the best recipes are the ones you make your own!

FAQs

Can I make grilled peach burrata crostini ahead of time?

You can toast the bread and grill the peaches ahead, but assemble with burrata, prosciutto, and hot honey just before serving for the best texture.

What’s the best bread for crostini?

Sourdough or baguette works best—choose a sturdy loaf that won’t get soggy under toppings.

How do I make hot honey at home?

Mix 1/4 cup honey with 1-2 teaspoons chili flakes or hot sauce; microwave for 10-15 seconds and let cool before drizzling.

Can I use nectarines or other fruit instead of peaches?

Absolutely! Nectarines, plums, apricots, or even pineapple taste great grilled and pair well with burrata and prosciutto.

Is this recipe gluten-free?

Use your favorite gluten-free bread or baguette to make the recipe gluten-free—just toast a bit longer for best texture.

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