Okay, let’s be real: summer is basically a countdown to how many times you can reasonably eat something involving grilled fruit and cheese without judgment. And my friends, this Grilled Peach Burrata Crostini is the undisputed champion of that particular sporting event. It’s fancy enough to impress your in-laws (if they’re easily impressed by bread and cheese, which, let’s be honest, who isn’t?), but easy enough that you can throw it together five minutes before guests arrive, looking effortlessly chic while internally panicking about whether you remembered to put on actual pants. Seriously, it’s summer on a cracker, a tiny little edible vacation that doesn’t require airport security or screaming children. You should try it because peaches are fleeting, burrata is life, and bread is always a good idea.

Speaking of screaming children (and the aforementioned actual pants), I once tried to make this while my husband was “supervising” the kids. His supervision involved teaching our youngest how to play fetch with the dog using a rogue cherry tomato. Meanwhile, I was charring peaches on the grill, simultaneously trying to wrangle the crostini from burning to a crisp, and yelling “DON’T EAT THE FENCE POSTS!” across the yard. The dog eventually caught the tomato, the kids somehow managed to get mud on the ceiling (don’t ask), and by the time I brought out the platter of Grilled Peach Burrata Crostini, I was pretty sure my hair was on fire. My husband, ever the supportive spouse, took one bite and said, “Honey, this is amazing! You really outdid yourself… even though the kitchen looks like a bear fought a blender.” He then asked if I’d “accidentally” made extra wine. Classic.

Why You’ll Love This Grilled Peach Burrata Crostini

It looks like you spent hours on it, but the reality is, you probably scrolled TikTok for longer than it took to make.
It’s got fruit, so it’s practically healthy, right? Don’t look too closely at the cheese-to-carb ratio.
Burrata. Need I say more? It’s basically mozzarella’s richer, creamier, more fabulous cousin who always shows up to the party with better stories.
Perfect for when you want to feel fancy but don’t want to actually *be* fancy, like wearing silk pajamas to the grocery store.
It’s ridiculously customizable, meaning you can technically blame any “mistakes” on artistic interpretation.

Time-Saving Hacks

Don’t want to fire up the grill? Toss those peaches in a hot skillet for a few minutes. Same caramelized goodness, fewer chances of setting off the smoke detector.
Buy pre-sliced baguette. I won’t tell anyone you didn’t painstakingly slice it yourself. We’re all friends here, and time is money, or at least, time is not having to wash another knife.
If you’re feeling extra lazy, buy pre-made pesto or balsamic glaze. Sometimes, shortcuts are just smart cuts.
Use parchment paper on your baking sheet for the bread. It means one less thing to scrub later. Because who washes dishes? Not me. Not willingly, anyway.

Serving Ideas

Serve this as an appetizer at your next summer shindig and watch your friends marvel at your apparent culinary prowess.
It’s also a surprisingly elegant side for grilled chicken or fish, adding a little “oomph” to your weeknight meal.
If the kids (or the dog, or the news) have driven you absolutely bonkers, serve it with a very generous glass of crisp white wine or a sparkling rosé. Consider it self-care.
Honestly, it’s perfectly acceptable to just eat a whole platter of this for dinner. I do it. You should too.

What to Serve It With

A light, crisp Sauvignon Blanc or a dry Rosé are fantastic. For something non-alcoholic, a sparkling lemonade or iced tea works beautifully. This also pairs wonderfully as an appetizer before a grilled flank steak with a fresh arugula salad, or alongside a simple Caprese salad for a Mediterranean-inspired meal.

✔Tips & Mistakes

Make sure your peaches are ripe but firm enough to hold their shape on the grill. Overripe peaches will turn to mush, and while delicious mush, it’s not very crostini-friendly. Don’t grill your bread on too high a heat; it goes from perfectly toasted to carbonized regret surprisingly fast. And for the love of all that is holy, bring the burrata out of the fridge about 20-30 minutes before serving. It’s a cheese that likes to relax and get gooey.

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✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try nectarines or plums instead of peaches. If burrata is playing hard to get, fresh mozzarella or even a creamy goat cheese will do the trick. A drizzle of hot honey instead of balsamic glaze adds a fun kick. For herbs, mint or basil both work like a charm.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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