Grilled Peach & Burrata Crostini with Prosciutto and Basil

Directions

Prep the Crostini:
Preheat your oven to 400°F (or prepare your grill for indirect heat). Brush each baguette slice lightly with olive oil. In a small bowl, combine the softened butter, chopped basil, minced garlic, and salt. Spread a thin layer of this basil butter on each slice, ensuring you cover enough of the surface so that every bite carries that fresh herbaceous kick.

Toast the Bread:
Lay the buttered baguette slices on a baking sheet. Toast them in the oven for about 5–7 minutes until they’re golden and crisp—or, if you’re using the grill, toast them over medium-high heat, watching carefully for a slight char that adds extra flavor.

Grill the Peaches:
With the grill preheated to high, place the peach halves (cut side down) directly on the grill grates for about 3–4 minutes. This grilling step caramelizes their sugars and deepens their flavor. If you prefer softer peaches with a subtle char, a quick turn-over will do the trick. Optionally, lightly brush the cut side with a bit more basil butter during grilling.

Crisp the Prosciutto (Optional):
If using, in a small skillet over medium heat, crisp up the prosciutto slices (or diced pancetta) until they become wonderfully crunchy. Transfer them onto a paper towel to drain any excess oil.

Assemble the Crostini:
On each toasted bread slice, gently tear or spoon generous amounts of burrata so that it sits luxuriously atop the crisp base. Layer on a few warm pieces of grilled peach. If you’re including prosciutto, add a few crisp bits on top. Garnish with a few torn basil leaves, a light sprinkle of cracked black pepper, and a pinch of sea salt.

Finish with Drizzle:
Just before serving, drizzle the crostini with hot honey or your preferred balsamic reduction, adding a sweet yet tangy flair that ties all the elements together.