Appetizers & Dips
Peach Basil Burrata Crostini
Torn burrata and ripe peach on grilled bread, finished with peach basil white balsamic. Five ingredients, no cooking beyond the toast.
- 23 min total
- 15 min prep
- 8 min cook
- Easy
- Serves Makes about 12 crostini
- Vegetarian
Ingredients
- 1 baguette, sliced 1/2-inch thick on the bias
- 3 tbsp olive oil
- 2 balls burrata (8 oz each), drained
- 2 ripe peaches, thinly sliced
- 3 tbsp Peach Basil White Balsamic
- 1/2 cup fresh basil leaves, small
- Flaky salt and cracked black pepper
Let’s make it
- Heat the oven to 400F or a grill pan to medium-high.
- Brush the baguette slices with olive oil and toast 6-8 minutes in the oven, or 1-2 minutes per side on the grill pan, until golden with a little chew left.
- Let the toasts cool 5 minutes. Hot bread will melt the burrata into a puddle.
- Tear the burrata over the toasts in rough pieces, letting the cream fall where it wants.
- Lay two or three peach slices over each, then finish with Peach Basil White Balsamic, basil, flaky salt and pepper.
Why it works
Burrata is mild and very rich, and a fruit vinegar cuts straight through it. Tearing rather than slicing gives you both the firm shell and the soft centre in every bite.
The OTM finish
Peach Basil White Balsamic drizzled over each crostini at the last moment, so it sits on top of the cream rather than soaking into the bread.
Make it your own
Use fresh mozzarella or ricotta instead of burrata, add prosciutto for salt, or swap in figs or strawberries with the seasons.
Quick tip
Take the burrata out of the fridge 20 minutes ahead. Cold burrata is firm and does not tear well.
Shop the recipe
The bottle this recipe is built on.