If you’re in the mood for something impossibly fresh, vibrant, and a little bit luxurious, Burrata Peach Crostini with Burst Tomato Vinaigrette is your new summertime love affair. Imagine crisp, golden crostini piled high with creamy burrata, juicy peaches, and a summery tomato vinaigrette — every bite is a sunny celebration that always steals the spotlight at gatherings.
Why You’ll Love This Recipe
- Ultimate Summer Pairing: Sweet peaches, creamy burrata, and garlicky tomato vinaigrette make every bite of Burrata Peach Crostini with Burst Tomato Vinaigrette taste like summer in Italy.
- Impressive Yet Easy: This dish looks restaurant-worthy but is surprisingly simple to pull off at home—no fancy skills required.
- Versatile for Any Occasion: Whether you serve it as a snack, the star appetizer, or even a light lunch, it’s always a crowd-pleaser and conversation starter.
- Bursting with Bold Flavors: The contrast of tangy vinaigrette, creamy cheese, toasty bread, and fresh fruit keeps everyone coming back for just one more crostini.
Ingredients You’ll Need
The beauty of Burrata Peach Crostini with Burst Tomato Vinaigrette is that each ingredient truly shines—you can taste every vibrant, sun-kissed component in each bite. Gather the freshest items you can find, and let their flavors do all the work for you!
- Extra virgin olive oil: Go for a high-quality oil—the fruity, peppery notes make a world of difference in the tomato vinaigrette and on the toasts.
- Small cherry tomatoes: The star of the vinaigrette, they burst into sweet, tangy flavor bombs when cooked.
- Fresh garlic: Adds an aromatic punch that’s irresistible alongside the tomatoes.
- Fresh thyme: Infuses the vinaigrette (and your kitchen) with an herbal depth that feels straight from the garden.
- Red pepper flakes: Just a sprinkling wakes up every other flavor—adjust to your spice preference.
- Kosher salt and black pepper: Season to taste; these basics tie everything together.
- Champagne or white balsamic vinegar: Brings zippy brightness and balances the sweetness of fruit and tomatoes.
- Sourdough or French baguette: The perfect vehicle for all the toppings—go for something crusty that toasts up beautifully.
- Burrata cheese: Rich, creamy, and utterly luxurious—make sure it’s room temperature for peak ooze-factor!
- Ripe peaches: Choose slightly firm, fragrant peaches so they slice neatly and hold their own on the crostini.
- Fresh basil: The finishing touch; adds bright, peppery freshness.
Variations
Burrata Peach Crostini with Burst Tomato Vinaigrette is endlessly flexible—it’s one of those recipes that invites you to make it your own. Swap ingredients based on what’s in season, your pantry, or to fit your mood or dietary needs!
- Swap the peaches: Try nectarines, plums, or even ripe figs for a different fruity flair.
- Change up the cheese: Can’t find burrata? Creamy mozzarella, whipped ricotta, or soft goat cheese are delicious alternatives.
- Make it gluten-free: Use your favorite gluten-free baguette—just toast as usual and you’re golden.
- Add a balsamic drizzle: Finish your crostini with a syrupy reduction for extra tang and a gorgeous presentation.
How to Make Burrata Peach Crostini with Burst Tomato Vinaigrette
Step 1: Make the Burst Tomato Vinaigrette
Start by building flavor in the skillet: Heat your olive oil over medium, then add the cherry tomatoes, garlic, fresh thyme, and a dash of red pepper flakes, salt, and pepper. Let the tomatoes gently cook and sizzle until they start to split and release their juices—about 10 minutes. This step fills your kitchen with the most glorious aroma! Once the tomatoes collapse and get jammy, pull off the heat and stir in the vinegar to create a silky, tangy vinaigrette. Let it cool slightly while you prep the crostini.
Step 2: Toast the Crostini
Preheat your grill to high or your oven to 400°F. Arrange slices of baguette on a baking sheet, drizzle with olive oil on both sides, and sprinkle with salt. Pop them onto the grill or into the oven; toast for 2–3 minutes per side until the slices are golden, crisp, and lightly charred in spots. The secret: don’t walk away—these crisp quickly and the warm bread makes for an unbeatable contrast with the creamy cheese and juicy toppings.
Step 3: Assemble the Crostini
Let the magic happen! Tear open the burrata and gently dollop it onto each crispy crostini. Next, shingle on slices of ripe peach; the sweet, juicy fruit pairs like a dream with the cool creaminess of the cheese. Finally, spoon the still-warm burst tomato vinaigrette over the top so it soaks into all those crunchy crevices. Scatter lots of torn fresh basil over everything.
Step 4: Serve and Enjoy
Burrata Peach Crostini with Burst Tomato Vinaigrette shines brightest when served warm, but no one will complain if your platter sits for a bit—these beauties are still delicious at room temperature. Just pass around plenty of napkins and watch them disappear!
Pro Tips for Making Burrata Peach Crostini with Burst Tomato Vinaigrette
- Room Temp Burrata Is Key: Plan ahead and let your burrata come to room temperature so it’s decadently creamy and easy to spread.
- Use the Ripest Peaches: Choose peaches that are fragrant and slightly tender—these have the most natural sweetness and juiciness, holding their shape on the crostini.
- Don’t Skimp on Olive Oil: A good drizzle on the bread adds extra flavor and crunch, and the same goes for building the vinaigrette.
- Customize the Vinaigrette’s Tang: Taste and adjust with more vinegar or salt while the tomatoes are warm to dial in your preferred level of brightness.
How to Serve Burrata Peach Crostini with Burst Tomato Vinaigrette
Garnishes
Don’t underestimate the power of a bright finishing touch! Torn fresh basil is a classic, but you can sprinkle flaky sea salt, a light drizzle of extra virgin olive oil, or even some lemon zest right before serving. Each adds its own pop of color, aroma, and flavor that makes these crostini feel extra special.
Side Dishes
Burrata Peach Crostini with Burst Tomato Vinaigrette is a show-stopper on its own, but it also loves company! Pair with a simple arugula salad, a glass of chilled rosé, and perhaps a platter of grilled vegetables or prosciutto-wrapped melon for a Mediterranean-inspired spread your guests will rave about.
Creative Ways to Present
Have fun with presentation—serve the crostini piled on a rustic wooden board, arranged in a pretty spiral, or let everyone build their own with a DIY station featuring extra basil and vinaigrette on the side. For parties, cut your toasts smaller for two-bite appetizers or layer on a serving platter as a dramatic centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (hello, midnight snack!), store the assembled crostini covered in the refrigerator for up to one day. The bread will soften a bit, but the flavors stay dreamy. For best texture, try to store components separately and assemble just before serving.
Freezing
While Burrata Peach Crostini with Burst Tomato Vinaigrette is best enjoyed fresh, you can freeze the toasted bread slices in an airtight bag for up to a month. The tomatoes and peaches will lose their lovely texture if frozen, so keep the toppings fresh and make the vinaigrette just before serving.
Reheating
To revive leftover crostini, pop the bread briefly back in the oven to warm and re-crisp it, then reassemble with the chilled toppings. If your tomato vinaigrette has thickened, a quick stir and a splash of olive oil will bring it back to life. Avoid microwaving assembled crostini, as it can make the bread soggy.
FAQs
-
What’s the best way to make crostini super crunchy?
Brush both sides generously with olive oil and bake or grill over high heat just until golden and crisp. Don’t overcrowd the tray so the heat circulates evenly—watch closely toward the end for the perfect crunch without over-browning!
-
Can I make the Burst Tomato Vinaigrette in advance?
Absolutely! Make the vinaigrette a day ahead and store it in the fridge. Let it come to room temperature and give it a good stir before using; the flavors will have melded, and it will taste even richer.
-
Is there a vegan option for this recipe?
Of course! Substitute burrata with your favorite plant-based ricotta or creamy non-dairy spread, and follow the same method. The combination of peaches, tomatoes, and herbs is fantastic on its own, too.
-
Can I use other vinegars if I don’t have champagne or white balsamic?
If needed, substitute apple cider vinegar or even a mild red wine vinegar, adjusting the amount to taste. The goal is a hint of tanginess to balance the sweetness of the tomatoes and peaches, so start with less and add gradually as needed.
Final Thoughts
If you’re looking to capture everything magical about summer on a single plate, Burrata Peach Crostini with Burst Tomato Vinaigrette does it in the most delicious, effortless way. I hope you give this recipe a try—invite friends, pour some wine, and watch these beauties disappear before your eyes. Enjoy every sunny, cheesy, peachy bite!
Print
Burst Cherry Tomato & Peach Burrata Crostini Recipe
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Grilling, Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Delight your taste buds with these Peach Burrata Crostini topped with a Burst Cherry Tomato Vinaigrette. A perfect appetizer for any occasion, these crostini are bursting with flavor and freshness.
Ingredients
Tomato Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 cups small cherry tomatoes
- 3 cloves garlic, chopped
- 2 tbsp fresh thyme
- Red pepper flakes
- Kosher salt and black pepper
- 2 tbsp champagne or white balsamic vinegar
Crostini
- 1 sourdough or French baguette, sliced
- 8 oz burrata cheese, at room temperature
- 2 peaches, sliced
- Fresh basil
Instructions
- To make the vinaigrette: Heat a large skillet over medium heat. Add the olive oil, tomatoes, garlic, thyme, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes just begin to burst about 10 minutes. Remove from the heat and let cool slightly, then stir in the vinegar.
- Preheat your grill to high heat or preheat your oven to 400° F.
- Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt. Place the bread on the grill and grill both sides for about 2-3 minutes per side or until lightly toasted. Remove from the grill.
- Break the burrata over the bread. Top with a layer of peaches, then spoon over the tomato vinaigrette. Top with fresh basil and enjoy! We love these warm, but they’re great at room temp too.
Nutrition
- Serving Size: 1 crostini
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
