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Grilled Peach Burrata Crostini with Hot Honey and Prosciutto

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This easy appetizer features smoky grilled peaches, creamy burrata, salty prosciutto, and a fiery drizzle of hot honey atop crisp sourdough crostini. It’s a showstopping summer bite that’s quick to make and perfect for entertaining.

Ingredients

Scale
  • 1 baguette or loaf of sourdough, cut into 1/2-inch slices
  • 2–3 tbsp olive oil, for brushing
  • Pinch of flaky sea salt (optional, for finishing)
  • 2 large ripe peaches, halved, pitted, and sliced
  • 8 oz burrata cheese, drained and gently torn into pieces
  • 3–4 oz prosciutto, thinly sliced
  • 2–3 tbsp hot honey (store-bought or homemade)
  • Fresh basil leaves, a handful, torn or whole for garnish
  • Freshly cracked black pepper, to taste
  • Lemon zest (optional)
  • Crushed pistachios (optional)
  • Balsamic glaze (optional)

Instructions

  1. Preheat grill or grill pan to medium-high, or oven to 425°F (220°C). Slice baguette or sourdough into 1/2-inch thick pieces (12-16 slices). Brush both sides lightly with olive oil.
  2. Grill bread 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.
  3. Halve and pit peaches, then slice into 1/2-inch thick segments. Brush lightly with olive oil. Grill peach slices for 2-3 minutes per side until grill marks appear and peaches soften slightly.
  4. If making homemade hot honey, 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.
  5. 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.
  6. Drizzle with hot honey. Sprinkle with black pepper and flaky sea salt.
  7. Garnish with torn basil leaves. Add lemon zest, crushed pistachios, or balsamic glaze if desired.
  8. Serve immediately 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

Use firm but ripe peaches for best grilling results. Burrata can be swapped for fresh mozzarella. For vegan or vegetarian guests, omit prosciutto and use plant-based cheese. Gluten-free bread works well; toast slices longer for sturdiness. Assemble crostini just before serving for best texture. Optional garnishes like lemon zest, pistachios, or balsamic glaze add extra flavor and crunch.

Nutrition

Keywords: grilled peach crostini, burrata appetizer, hot honey prosciutto, summer appetizer, easy party recipe, peach burrata toast

Find it online: https://bitefuljoy.com/grilled-peach-burrata-crostini-recipe-easy-hot-honey-prosciutto-appetizer/