I assembled burrata, prosciutto, and peaches on Parmesan-Pecorino crostini as a playful addition to Toppings for baguettes that begs a second look.
I love serving this cheeky crostini because it looks like effort but barely is. Soft burrata cheese spills over slices, prosciutto curls and adds that salty surprise, and together they somehow feel unexpected.
I started bringing it as a Prosciutto Starter to dinners and now people text asking where they can find more of my Burrata Cheese Uses, like its the greatest secret. I mess up proportions sometimes or forget a step yet it still wows.
If you like slightly wild combinations that somehow work, this one will make you curious enough to try it.
Ingredients
- Crunchy sourdough provides fiber and complex carbs, gives tangy crust and soaks up toppings beautifully.
- Silky burrata gives rich creamy protein, lots of fat, mild milky sweetness that melts.
- Paper thin prosciutto brings salty savory umami and a delicate protein hit, crisp edges.
- Juicy peaches add natural sweetness, vitamin C and a bright fresh contrast to cheese.
- Grated parm and pecorino gives sharp salty bite, extra umami and a crunchy finish.
- Garlic brings pungent punch, thyme adds herbal earth, both lift and brighten flavors.
- Melted butter makes toasts golden, adds richness and mouthcoating comfort in every bite.
Ingredient Quantities
- 1 loaf of sourdough or French baguette, sliced
- 1/3 cup grated parmesan cheese
- 1/3 cup grated pecorino cheese
- 1 clove garlic, grated
- 2 tablespoons fresh thyme leaves
- 2 tablespoons melted butter
- 4 ounces prosciutto
- 8 ounces burrata cheese, at room temperature
- 2 peaches, ripe
How to Make this
1. Preheat your oven to broil and move the rack to the middle-upper position so the bread will brown but not burn, and line a baking sheet with foil.
2. Split the 2 tablespoons melted butter: put 1 tablespoon in a small bowl and mix with the grated garlic and 1 tablespoon of the thyme leaves, stir well, that will be your garlic-thyme butter; save the other tablespoon for the peaches.
3. In another bowl mix the grated Parmesan and Pecorino together so the flavors are ready to go.
4. Brush each baguette or sourdough slice lightly with the garlic-thyme butter, then press a thin even layer of the cheese mix onto each slice so it sticks, dont pile it on too thick.
5. Arrange the slices on the baking sheet and slide under the broiler, watching closely; broil 2 to 4 minutes until the cheese is melted and edges are golden brown, remove right away to avoid burning.
6. While the crostini broil, slice the peaches thinly. If you want them a little sweeter and softer, warm the reserved tablespoon of butter in a skillet over medium, toss the peach slices for 30 to 60 seconds until slightly caramelized, then take off the heat.
7. Tear or gently break the room temperature burrata into pieces or spoon small mounds onto each warm crostini so it gets a little melty, the warmth helps it get creamy.
8. Drape pieces of prosciutto over the burrata and tuck peach slices alongside or on top, use as much prosciutto per crostini as you like, tearing it gives better coverage and texture.
9. Finish with the remaining fresh thyme leaves scattered over everything and, if you saved any cheese left, a light sprinkle; serve immediately so the bread stays crisp and the burrata is creamy.
Equipment Needed
1. Oven (with broiler and an adjustable rack set to the upper-middle position), you’ll need to watch it closely
2. Baking sheet plus a sheet of foil to line it
3. Microplane or fine grater for the garlic and cheeses
4. Pastry brush or a small spoon to spread the butter and cheese mix
5. Two small bowls (one for the garlic-thyme butter, one for the cheese blend)
6. Skillet (nonstick or stainless) and a spatula or tongs for quick peach caramelizing
7. Sharp knife and a cutting board for slicing the bread and peaches
8. Spoon or small serving spoon for the burrata, and oven mitts for pulling the tray out of the oven
FAQ
Cheesy Burrata Crostini With Prosciutto And Peaches Recipe Substitutions and Variations
- Bread swap: use ciabatta, a country loaf or a sturdy multigrain baguette sliced and toasted, they’ll hold the toppings better if your slices are thin
- Parm / pecorino swap: swap parmesan for Grana Padano and pecorino for Romano or aged Asiago, same salty nutty vibe
- Prosciutto swap: try Serrano or Jamón, or go with thin pancetta or crispy bacon for a smoky kick, or smoked salmon if you need a non pork option
- Burrata / peaches swap: no burrata? tear fresh mozzarella and dollop a tiny spoon of mascarpone or whipped ricotta for creaminess, and swap peaches for ripe nectarines or figs when out of season
Pro Tips
1) Let the burrata sit out at least 30 minutes so it loosens up, then blot any excess liquid with a paper towel or spoon out some whey if it seems watery, otherwise it will make the bread soggy once you top them.
2) Broilers are picky so watch like a hawk, rack positions and power vary a lot; press the cheese mix onto the bread so it sticks, pull the tray as soon as things are bubbling and just golden not dark, and rotate the pan if one side seems to brown faster.
3) Give the peaches a super quick sear in the reserved butter with a tiny pinch of sugar or a splash of balsamic to amp the sweetness and add depth, but only 30 to 60 seconds or they’ll go mushy, let them cool a bit before piling on so they dont make the crostini limp.
4) Tear the prosciutto instead of folding big slices so you get better texture and coverage, add flaky salt and a few grinds of black pepper at the end and a light drizzle of good olive oil for polish; if you need to prep ahead keep bread and toppings separate and assemble at the last minute.
Cheesy Burrata Crostini With Prosciutto And Peaches Recipe
I assembled burrata, prosciutto, and peaches on Parmesan-Pecorino crostini as a playful addition to Toppings for baguettes that begs a second look.
8
servings
240
kcal
Equipment: 1. Oven (with broiler and an adjustable rack set to the upper-middle position), you’ll need to watch it closely
2. Baking sheet plus a sheet of foil to line it
3. Microplane or fine grater for the garlic and cheeses
4. Pastry brush or a small spoon to spread the butter and cheese mix
5. Two small bowls (one for the garlic-thyme butter, one for the cheese blend)
6. Skillet (nonstick or stainless) and a spatula or tongs for quick peach caramelizing
7. Sharp knife and a cutting board for slicing the bread and peaches
8. Spoon or small serving spoon for the burrata, and oven mitts for pulling the tray out of the oven
Ingredients
-
1 loaf of sourdough or French baguette, sliced
-
1/3 cup grated parmesan cheese
-
1/3 cup grated pecorino cheese
-
1 clove garlic, grated
-
2 tablespoons fresh thyme leaves
-
2 tablespoons melted butter
-
4 ounces prosciutto
-
8 ounces burrata cheese, at room temperature
-
2 peaches, ripe
Directions
- Preheat your oven to broil and move the rack to the middle-upper position so the bread will brown but not burn, and line a baking sheet with foil.
- Split the 2 tablespoons melted butter: put 1 tablespoon in a small bowl and mix with the grated garlic and 1 tablespoon of the thyme leaves, stir well, that will be your garlic-thyme butter; save the other tablespoon for the peaches.
- In another bowl mix the grated Parmesan and Pecorino together so the flavors are ready to go.
- Brush each baguette or sourdough slice lightly with the garlic-thyme butter, then press a thin even layer of the cheese mix onto each slice so it sticks, dont pile it on too thick.
- Arrange the slices on the baking sheet and slide under the broiler, watching closely; broil 2 to 4 minutes until the cheese is melted and edges are golden brown, remove right away to avoid burning.
- While the crostini broil, slice the peaches thinly. If you want them a little sweeter and softer, warm the reserved tablespoon of butter in a skillet over medium, toss the peach slices for 30 to 60 seconds until slightly caramelized, then take off the heat.
- Tear or gently break the room temperature burrata into pieces or spoon small mounds onto each warm crostini so it gets a little melty, the warmth helps it get creamy.
- Drape pieces of prosciutto over the burrata and tuck peach slices alongside or on top, use as much prosciutto per crostini as you like, tearing it gives better coverage and texture.
- Finish with the remaining fresh thyme leaves scattered over everything and, if you saved any cheese left, a light sprinkle; serve immediately so the bread stays crisp and the burrata is creamy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 142g
- Total number of serves: 8
- Calories: 240kcal
- Fat: 18g
- Saturated Fat: 7.5g
- Trans Fat: 0.25g
- Polyunsaturated: 1.8g
- Monounsaturated: 5.4g
- Cholesterol: 52mg
- Sodium: 640mg
- Potassium: 225mg
- Carbohydrates: 29.5g
- Fiber: 2.25g
- Sugar: 4.25g
- Protein: 13.5g
- Vitamin A: 300IU
- Vitamin C: 3mg
- Calcium: 175mg
- Iron: 0.8mg