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Peach Burrata Parm Crusted Crostini

Updated: May 16

If you've never heard of Half Baked Harvest before, well now you have. I love all of her recipes in her cookbooks and the ones online. Go follow her Instagram to see what I'm talking about when I say I want to try everything she makes.

I ran across this Crostini recipe when looking up different ways to use peaches. We are big peach eaters in this house and don't get me wrong, a good Peach Cobbler is the greatest dessert to make with fresh peaches. This time we wanted to try something new and fun. Tieghan added in hot honey for serving, but I'm not a hot honey fan. Feel free to add it on like the original recipe calls for!

Photo from Half Baked Harvest


- 1 loaf sourdough or French baguette sliced

- 1/3 C grated parmesan cheese

- 1/3 C grated pecorino cheese

- 1 clove grated garlic

- 2 TBSP fresh thyme leaves

- 2 TBSP melted butter

- 4 oz. prosciutto

- 8 oz. burrata cheese at room temp.

- 2 peaches sliced

- hot honey, for serving

- fresh basil


- Preheat oven to 400 F

- On a baking sheet, mix the parmesan, pecorino, garlic, thyme, 2 TBSP butter + pinch of pepper. Spread in an even layer. Place the bread over the cheese. Brush with 2 TBSP of butter. Arrange the prosciutto on top/around the pan. Bake until crispy, 15-20 minutes.

- Arrange the cheesy bread on a serving tray. Break the burrata over the bread. Top with peaches, prosciutto, basil + hot honey (if desired).

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