Grilled Peach & Burrata Crostini

Crisp toasts, creamy burrata, smoky peaches, salty prosciutto, and a glossy drizzle of The Olive Leaf Ripe Peach Balsamic—this crostini is an easy show-stopper. A brush of Tuscan Herb Olive Oil adds garlicky-herb flavor so each bite tastes like peak summer on a platter.

Ingredients (20–24 crostini)

• 1 French or sourdough baguette, sliced into ¼-inch pieces
• 3½ Tbsp The Olive Leaf Tuscan Herb Olive Oil, plus more as needed
• 4 ripe peaches, pitted and sliced
• 2 balls burrata, torn into bite-size pieces
• 1 bunch fresh basil leaves
• 4 oz thinly sliced prosciutto
• Kosher salt & freshly ground black pepper
• The Olive Leaf Ripe Peach Balsamic, for drizzling

Directions

1. Heat the grill. Preheat an outdoor grill or grill pan to medium-high.
2. Oil & season. Brush both sides of baguette slices and the peach slices with Tuscan Herb Olive Oil. Season lightly with salt and pepper.
3. Grill the bread. Grill baguette slices 2 minutes per side until crisp with light char. Transfer to a tray.
4. Grill the peaches. Grill peach slices 2–3 minutes per side until marked and just tender (not mushy).
5. Assemble. Top each toast with a basil leaf, a spoonful of burrata, a grilled peach slice, and a ribbon of prosciutto.
6. Finish. Drizzle with Ripe Peach Balsamic and add a few cracks of pepper. Serve immediately.

No-Grill Option

Toast baguette at 425°F for 6–8 minutes. Broil peach slices on a foil-lined sheet 2–3 minutes per side, watching closely.

Make-Ahead

• Toasts and grilled peaches can be made 4 hours ahead; keep toasts uncovered at room temp and peaches refrigerated.
• Assemble and drizzle balsamic just before serving.

Wine Pairings

Prosecco, dry rosé, or a chilled Pinot Grigio complement the creamy, salty-sweet flavors.