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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.


  • Sheet Pan1.5 qt Saucepan



  • 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



  • 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.


  • 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.