Following our tradition of hustle-free yet stunning party appetizer ideas, here’s another seasonal hit. These peach bruschetta stand out because they can be wiped out in no time and are absolutely sure to impress both your taste buds and your guests.

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Combined with fresh basil and burrata spooned over crostini, this amazing peach bruschetta would make a great addition to your collection of easy, elegant summer treats. It brings fresh notes and adds chic and sophistication to any summer reception.

Equally great for outdoor cocktail hours or a light lunchtime treat, it is definitely a juicy highlight of any summer gathering. Peaches are in season, so join us to celebrate. I’m sure you’ll love every bite!

A wooden board holds several slices of toasted bread topped with creamy burrata, sliced peaches, fresh basil leaves, and a drizzle of balsamic glaze. This peach bruschetta's vibrant colors create an appetizing, gourmet presentation.

Close-up ofpeach bruschetta crostini topped with whipped burrata, thin slices of peaches, cracked black pepper, and a fresh basil leaf. The background is a plain white surface, giving focus to the colorful and appetizing toppings.

Peach Bruschetta with Burrata and Basil

Lyna

These peach bruschetta are a perfect addition to your summer gatherings. They're quick and easy to make and fabulously delicious — an absolute seasonal hit.

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer

Servings 2 portions

Ingredients

1 small baguette thinly sliced
⅛ cup unsalted butter
1 garlic clove smashed
2 medium ripe peaches diced
2 tbsp extra virgin olive oil
1 handful fresh basil leaves
1 cup fresh burrata cheese
balsamic glaze for topping
salt and pepper

Instructions

Slice the baguette into ½-inch thick slices. To make crostini, heat a pan to medium heat and lightly toast the baguette slices in a generous amount of olive oil for added flavor.
Slice your peaches into medium-thick pieces, as shown in the picture. Be sure to taste the sweetness of your peaches as you will need to use this information later.
Heat a separate pan over medium heat (or rinse and reuse the same pan after making crostini). Melt butter in the pan. Crush garlic cloves by pressing them firmly with the side of a knife and add them to the pan with the butter. Let them cook for about a minute to extract the flavor. Be careful not to over-fry the butter while frying the garlic. Keep an eye on its color and reduce the heat if it starts to turn brown.
Once the garlic butter is ready, carefully remove the garlic cloves, keeping all the butter in the pan. You can discard the cloves since they have served their purpose and are no longer needed.
Put peach slices into the garlic butter and caramelize them until they turn golden brown. If the fruits are less sweet, you can add some honey or brown sugar for extra flavor. However, if your peaches are already very sweet, you can skip this step and just season them with salt and pepper to taste.
After preparing your crostini and peaches, it's time to put together your bruschetta. I used mini burrata, placing half of a whole piece on each bruschetta. If you have medium or large balls of burrata, tear them into 4 or 6 parts and place a piece on each crostini accordingly.
To complete your peach bruschetta, add 2-3 slices of caramelized peach to each slice. Finish with fresh basil leaves and drizzle with balsamic glaze for presentation. For a smooth and elegant look, I prefer to use whole basil leaves, picking the smallest ones from the branch rather than cutting big ones.
Enjoy your amazing treat that just symbolizes summer with its vibrancy and juiciness.