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Peach & Burrata Crostini With Blueberry Glaze

Is there anything better than crispy garlicky toast? Yes, there is. It’s roasted peach and burrata crostini with blueberry balsamic glaze! It’s a mouthful, and so are these delicious bites. 

I love appetizers and my idea of the perfect meal, is just a plate full of appetizers. Or a plate full of these crispy, sweet and savory crostini. 

This is a great summer appetizer or snack. It contains delicious roasted peaches and creamy burrata cheese.

One of my favorite things about summer is, peaches! My excitement for peaches in the summer, is equivalent to the embarrassing amount of excitement I get around September, when I see all the shelves at the supermarkets stocked with 90% of the food labeled, “pumpkin spice.” I feel the same about cherries and apricots, too! Ok, back to this crostini….

I drizzle blueberry balsamic glaze all over, to finish. It’s slightly tart and thick, with bursts of sweet blueberries throughout. I simmer balsamic vinegar, brown sugar and blueberries on a stove until the fruit melts and the mixture is thickened and reduced by half. 

You can use your favorite type of loaf. I went for an Italian seeded semolina baguette and cut them into 1/4 -1/2 inch thick slices, so it could really hold up to the toppings. After the slices get crispy and golden-brown in the oven, you take a piece of garlic and rub it against the pieces of bread. The crispy shards of bread naturally grate the garlic, adding another layer of deliciousness. This peach & burrata crostini with blueberry glaze is so good, it’s hard to just have one. They are so addictive and packed with layers of good flavor and texture. One of my favorite appetizers to make in the summer.

ASSEMBLING THE CROSTINI

  • You first add a layer of tomato atop the crunchy-garlicky bread.
  • Next, thinly sliced roasted peaches.
  • Follow with the burrata & torn pieces of basil.
  • Lastly, the tangy-sweet glaze finishes this lovely crostini.
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Peach & Burrata Crostini with Blueberry Glaze

This crunchy-garlicky crostini has sweet roasted peaches and creamy burrata. It’s topped with a tangy-sweet blueberry glaze. A sweet and savory appetizer, perfect for summer!
Course Appetizer, Bread, Snack
Keyword Peaches, Quick, Summer
Prep Time 10 minutes
Cook Time 15 minutes
Assembling 8 minutes
Author Leona G.

Equipment

  • Sheet Pan1.5 qt Saucepan

Ingredients

Crostini’s

  • 1 baguette sliced ¼-½ inch thick
  • 8 oz burrata 1 big one or (2) 4 oz balls
  • 2 peaches sliced
  • 2 medium sized tomatoes (yellow, red or orange) sliced
  • 4-6 basil leaves
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper

Blueberry Balsamic Glaze

  • 1 cup balsamic vinegar
  • 2 tbsp brown sugar
  • ¼ cup blueberries fresh or frozen

Instructions

Crostini

  • Preheat your oven to 425°
  • While the oven is preheating, slice your bread, peaches and tomatoes.
  • On a sheet pan lined with parchment paper, place the slices bread and peaches opposite side of each other. Drizzle with 1 tbsp of olive oil and roast for 15 minutes.
  • Take the crostini off the pan at 10 minutes and continue roasting the peaches for an additional 5-7 minutes. Rub the clove of garlic against each piece of bread.
  • Once your peaches have cooled, time to assemble! First add a slice of tomato, followed by 1 or 2 peach slices. And then tear off pieces of Burrata and place atop.
  • Use your hands to rip pieces of basil to garnish the crostini.
  • Spoon the glaze all over each piece and drizzle with the remaining tbsp of olive and oil. Salt and pepper to finish (optional.) Serve immediately and enjoy!

Blueberry Balsamic Glaze

  • In a saucepan, on low-medium heat, add all the ingredients and whisk to combine.
  • Cook on low for for 15-20 minutes, until the mixture is reduced and thickened. Let it cool.

Notes

  • Choose whatever type of baguette you like.
  • If you don’t have brown sugar, you could also use honey for the balsamic glaze.
  • You can make the glaze ahead of time. make sure to let it cool before topping the crostini.
  • I use frozen blueberries for the glaze, but you could use fresh as well.

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