This quick and easy appetizer is perfect for the summer. There is something special about grilled peach crostini because they are a great addition to any barbecue. This is a great way to use this summer fruit in a savory way.
I am sure it was a little over a decade ago I had an idea to put a peach on the grill. Now I am not saying I was the first one to come up with that idea but I wanted a new taste for a peach so I tried it out. It was at a friend’s pool party and potluck that I had some extra peaches that I needed to use. We ended up gilling them and sprinkling them with brown sugar and it was an instant hit. Ever since then I have be trying out all kinds of ways to incorporate grilled peaches.
In this recipe
The grilled peaches are the star of the show. The flavors that come with grilling will be perfect in combination with the honey and mint. The burrata is a perfect compliment to the peaches and provides a nice saltiness to the crostini. Drizzled with aged balsamic and you are sure to have a hint.
Different types of balsamic vinegar?
Balsamic vinegar comes in two types. The first is Traditional Balsamic Vinegar DOP and the other is Balsamic Vinegar of Modena IGP. One of the key differences is the amount of time that they spend aging. Traditional Balsamic Vinegar DOP is aged for a minimum of 12 years but can exceed 25. This vinegar is more viscous and is best used for finishing and is a better vinegar for this recipe. Balsamic vinegar of Modena IGP only needs to be aged 60 days, will be thinner and is better for cooking.
Grilling the peaches
Firstly you will want to make sure that you brush the cut side of the peaches with olive oil. The next is to make sure that they are on indirect heat. If they are directly over the heat source you will run the risk of scorching due to their high sugar and water content. In order to get the nice char lines on the peaches you will want to leave them cooked undisturbed.
Assembling the grilled peach crostini
Once the peaches are cool enough to handle then you will want to cut them thinly. You will want to divide the honey in half and toss the peaches with the salt, honey, red chile flakes, almonds and mint. Since burrata is creamy in the middle I like to slice up the outside thinly so that I can use a little bit of the creamy interior with the firm exterior on each bread slice. Then drizzle the remaining honey and balsamic vinegar afterwards.
Looking for other appetizers?
Burrata and Grilled Peach Crostini
- Pastry brush
- Mixing Bowl
- 4 peaches halved and pits removed
- 1 baguette thinly sliced
- 4 ounces burrata
- 3 tbsp olive oil
- 1 tbsp mint fresh, chopped
- 1 tbsp almonds sliced
- 1 tbsp aged balsamic vinegar
- 1 tbsp honey
- 1 tsp red pepper flakes
- ½ tsp salt
Grilling the peached and bread
- Heat the grill or grill pan to medium heat.
- Brush the cut side of the peaches with olive oil and use the remaining on the slices of bread.
- Place the peaches cut side down on the grill using indirect heat. Add the bread butter side down as well over indirect heat. Cook the peaches for 3 minutes or until they have softened and the bread is toasted.
Seasoning the peaches
- Once the peaches are cool enough to handle slice each half into eighths.
- In a mixing bowl combine the peach slices, salt, red pepper flakes, mint, almond slices, and ½ tablespoon of honey. Toss to combine.
- Slice the burrata and place a small slice on the toast followed by the peaches. Drizzle with the remaining honey and the balsamic vinegar.