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peach burrata basil bruschetta

Peach Burrata Basil Bruschetta

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Prep Time 15 minutes
Cook Time 6 minutes
Resting Time 5 minutes
Total Time 26 minutes
Course Appetizer
Cuisine Italian
Servings 8 pieces

Equipment

  • 1 Grill pan or skillet
  • 1 Bread Knife
  • 1 Cutting board
  • 1 Small bowl
  • 1 pastry brush
  • 1 serving platter
  • 1 Measuring spoons set
  • 1 Measuring cups set

Ingredients
  

  • 1 loaf ciabatta or baguette sliced 1/2-inch thick
  • 2 tablespoon extra-virgin olive oil
  • 1 clove garlic halved
  • 2 ripe peaches thinly sliced
  • 8 ounce burrata cheese drained and torn
  • 1 tablespoon honey
  • 1 tablespoon balsamic glaze
  • 1/4 teaspoon flaky sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup fresh basil leaves torn
  • 1 teaspoon lemon zest finely grated
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon toasted pine nuts roughly chopped (optional)
  • 1 pinch red pepper flakes (optional)

Instructions
 

  • Preheat a grill pan or skillet over medium-high heat.
  • Brush both sides of the bread slices with olive oil.
  • Grill the bread 2–3 minutes per side until golden and lightly charred.
  • Rub the cut side of the garlic clove over the warm toast and let cool 2–3 minutes.
  • In a small bowl, toss peach slices with lemon juice and lemon zest.
  • Arrange the toast on a platter and gently tear burrata over each slice.
  • Shingle the peach slices over the burrata on each toast.
  • Drizzle each piece with honey and balsamic glaze.
  • Season with flaky sea salt, black pepper, and red pepper flakes if using.
  • Top with torn basil and sprinkle with toasted pine nuts if using.
  • Let the bruschetta rest 5 minutes to meld flavors before serving.

Notes

Choose peaches that are ripe but still slightly firm so they slice cleanly and hold their shape; if they’re very soft, chill them 15 minutes before slicing. If peaches are out of season, grill them briefly for deeper sweetness or substitute nectarines. Burrata is delicate—drain well and add just before serving to avoid sogginess. For the best crunch, toast bread just before assembling and rub with garlic while warm. Swap balsamic glaze with a quick reduction of balsamic vinegar if needed, and adjust sweetness with more or less honey to balance your peaches’ tartness. Finish with a light sprinkle of flaky salt to make the flavors pop, and serve promptly.
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