Basil Butter Crostini with Burrata, Grilled Peach and Pancetta.
Let’s add peach burrata crostini to this segment of things I love to eat on toast!
Just whyyyy is toast so perfect? Because it truly is.
It’s the crunch factor, right?
I’ve asked you all a million times how you like your toast. I like it super toasty. To the point of almost being burnt. Eddie likes warm bread. AKA, one round in the toaster on the lowest setting, no golden color and very little (if any) crunch.
Don’t let me down here.
Happy July 3rd! I love this week. It’s so fun, and we all know the days leading up to a holiday are always as exciting AS the day itself. I might just be the anticipation queen.
But now… peaches!
Raise your hand if you are freaking out that it’s peach season! Or, almost peach season. They are just getting good here and I’ll spare you my usual chat about how I’m lucky to get one or two good peaches a year, etc. It’s been 10 years after all!
But my way to solve the issue with peaches? Cook them or bake them or grill them. You should definitely make a grilled peach crostini too.
It’s been a while since I made a high-maintenance crostini. It was time! This baby here? We’re spreading a quick compound butter on a baguette, grilling it, grilling peaches, pulling burrata apart, frying pancetta and shoving it ALL on toast. As a result, it’s also pretty.
Now that is toast to me.
Good gosh. The day we photographed there I was losing my mind because they were SO good. Lots of crunch, some sweetness, the creamy burrata, the salty pancetta. Serious dreamboat.
My go-to summer crostini with grilled corn and whipped goat cheese has been a staple for years (people just die over it!), but these may be taking their spot. Or maybe I can make both for the 4th of July and do a little savory and a little sweet?
I don’t know! Just give me all the toast.
Peach Burrata Crostini
- 3 ounces pancetta, diced
- 1/3 cup unsalted butter, softened
- 3 tablespoons chopped fresh basil
- 1 garlic clove, minced
- pinch of salt
- 1 large baguette, sliced into rounds
- 3 peaches, cut in half, pits removed
- 1 ball burrata cheese
- fresh basil, for garnish
- Preheat your grill to the highest setting.
- Heat a skillet over medium-low heat and add the diced pancetta. Cook, stirring often, until the pancetta is crisp and the fat has rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain any excess grease.
- In a bowl, stir together the butter, fresh basil, garlic and salt until combined. Slice the baguette into rounds and spread the butter on one side (or both!! If you wish!). Place the slices on a baking sheet to easily take them out to the grill.
- Prepare the peaches for the grill! Slice them in half, remove the pits, spray them with olive oil and sprinkle on salt and pepper. Place them on a baking sheet too!
- Take everything out to the grill. Put the peaches on first, cut-side down, because they will need a few minutes – about 4 to 5 minutes. You can grill the uncut side for 1 to 2 minutes if you wish.
- While the peaches are on the grill, place the bread slices on the grill. They will only need 1 to 2 minutes on the grill, so you can start flipping them as soon as every slice gets on the grill!
- Transfer the grilled bread and peaches back to the baking sheet.
- Slice the peaches once they are cool enough to touch. To assemble the crostini, pull apart the burrata and place it on each slice of toast. Top with a grilled peach slice (or 2, there are no rules here!). Sprinkle on the pancetta. Garnish with fresh basil.
- Serve immediately.
These are absurdly mouthwatering.