Cheesy Burrata Crostini With Prosciutto And Peaches Recipe

I recently crafted a Cheesy Burrata Crostini that artfully brings together sourdough slices brushed with melted butter, a mix of Parmesan and Pecorino, and a touch of garlic with fresh thyme. Topped with savory prosciutto, velvety burrata, and juicy peaches, this appetizer intrigues with its unique blend of flavors.

I love experimenting with flavors, and this Cheesy Burrata Crostini with Prosciutto and Peaches is one of my newest favorite creations. I found that using a good loaf of sourdough or French baguette as a base really brings out the texture, and the mix of 1/3 cup grated Parmesan and 1/3 cup grated Pecorino really amplifies the flavor.

I started by brushing the slices with 2 tablespoons melted butter and rubbing on 1 clove grated garlic, then sprinkling 2 tablespoons fresh thyme leaves to add a slight herby touch. Laying on 4 ounces of prosciutto and topping it all with 8 ounces of burrata cheese at room temperature makes it an unforgettable starter, sort of like an Easy Prosciutto Sandwich patching the gap between a Prosciutto Starter and those awesome Italian Bread Appetizers.

The final twist comes with 2 peaches that lend a subtle sweetness to an already bold bite. Enjoy this dish as a unique twist on your usual Appetizer With Bread.

Why I Like this Recipe

I really love this recipe because it gives me a satisfyin mix of crunchy and melty textures that always brighten up my meals. I love that the toasted bread with melted cheeses has this awesome buttery flavor that just makes me want to go back for more. I also appreciate how the sweet peaches mix with the salty prosciutto, it’s like a flavor roller coaster that never disappoints. And the burrata just melts into a creamy, dreamy topping that ties the whole thing together perfectly.

Ingredients

• Sourdough or French baguette gives you carbs for energy and crunch under the toppings.
• Parmesan cheese is rich in protein and calcium, plus it adds a subtle salty flavor.
• Pecorino brings a sharp, intense flavor along with good protein and satisfying taste.
• Garlic spices things up and might help boost your immune system with its strong aroma.
• Burrata is creamy and full of healthy fats, delivering a melt-in-your-mouth delight.
• Prosciutto offers a savory saltiness and protein that pairs well with fresh flavors.
• Peaches add natural sweetness and fiber, balancing out the savory and creamy notes beautifully.

Ingredient Quantities

• 1 loaf 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

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a small bowl, mix the melted butter, grated garlic, and fresh thyme leaves.

3. Lay out the sourdough or baguette slices on the baking sheet and brush them lightly on both sides with the butter mixture.

4. Sprinkle each slice evenly with the grated Parmesan and Pecorino cheeses.

5. Toast the slices in the oven for about 6 to 8 minutes until they’re toasted and the cheese has melted a bit.

6. While the bread is toasting, slice the peaches into thin wedges and tear or cut the prosciutto into bite-sized pieces.

7. Remove the crostini from the oven and let them cool slightly before placing a generous spoonful of room-temperature burrata on each slice.

8. Top each with a few pieces of prosciutto and peach slices.

9. If you want, drizzle a little bit more of the butter mixture on top for extra flavor.

10. Serve immediately and enjoy your Cheesy Burrata Crostini with Prosciutto and Peaches!

Equipment Needed

1. Oven (preheated to 400°F)
2. Baking sheet
3. Parchment paper
4. Small bowl
5. Pastry brush
6. Cheese grater
7. Knife
8. Cutting board
9. Spoon

FAQ

Cheesy Burrata Crostini With Prosciutto And Peaches Recipe Substitutions and Variations

• If you can’t find sourdough or French baguette, you could try ciabatta or even a rustic Italian loaf.
• If you don’t have Parmesan on hand, try using Romano cheese. Its sharp flavor really works well.
• Instead of Pecorino, you might want to swap in Asiago cheese. It’s a bit milder but still tasty.
• Not a fan of prosciutto? You can use thinly sliced pancetta or even a light salami as a substitute.
• If peaches are out of season, nectarines or even apricots can fill in nicely.

Pro Tips

1. Make sure the bread cools a bit after coming out of the oven before you add the burrata so it stays creamy and doesn’t melt too quickly
2. If you can, let the burrata and even the prosciutto sit at room temperature for a while so they really show off their flavors once you serve them
3. Don’t overdo the peach slices; a light touch here helps balance the saltiness of the prosciutto and the richness of the cheeses
4. Try drizzling a little more of that garlic and thyme butter over everything once it’s assembled to bring all the flavors together in every bite