Peach and burrata crostini

Peach and burrata. The perfect one-two punch. As playful as a summer fling but as classic as a fairytale romance. Biting into a peach a burrata crostini is like taking a bite straight out of summer. It’s no wonder why we keep this recipe in our seasonal hosting arsenal.

We were served this epic toast at this event in DTLA a few summers back. Chef Jennie Trinh served up peaches from beloved local farm Burkart Organics in every form – each course more delicious than the next.

If, like us, you love toast and all things seasonal, keep this sexy recipe in mind for summer social gatherings (and solo snack sessions) all summer long…

Peach and burrata crostini

Summer Peach + Burrata Crostini


For the toast:
1 loaf ciabatta, sliced thinly about 1/4″ thick.
1/4 cup California Extra Virgin Olive Oil (we love this olive oil, it is very floral)
1 garlic clove, grated

For the peaches:
3 yellow peaches
2 white peaches
1/4 cup California Extra Virgin Olive Oil
1 garlic clove, grated
salt and pepper

For final assembly:
prosciutto, sliced (we used San Daniele)
burrata cheese (we used Di Stefano’s)
balsamic vinegar
Maldon salt


For the toast:
Place bread on a baking sheet. Brush with olive oil, garlic and a pinch of salt. Bake at 350F until light golden brown and crispy.

For the peaches:
Toss the yellow peaches with olive oil and garlic for about 15 minutes. Season with salt and pepper. Grill the yellow peaches until you have nice grill marks. Let it cool down, then cut into small dices. Mix the grilled yellow peaches with fresh white peaches. Season to taste and drizzle with more olive oil.

For final assembly:
Take the crostini, top with the mixed peaches, arugula, prosciutto and burrata. Season the burrata with Maldon salt and black pepper. Drizzle with balsamic vinegar. Enjoy!

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