Grilled Peach Crostini Recipe

If you’ve never tasted Grilled Peach Crostini, you’re in for a treat that’s equal parts elegant, sweet, salty, and summery. Between the smoky, caramelized peaches, creamy burrata, crispy pancetta, and the irresistible crunch of garlicky grilled baguette, every bite feels like a celebration. This appetizer is stunning enough to impress guests, yet simple enough for a relaxed evening on the patio—without a hint of fussiness.

Ingredients You’ll Need

This Grilled Peach Crostini recipe keeps things refreshingly straightforward, with each ingredient bringing something irreplaceable to the party. From the brightness of basil to the satisfying crunch of toasted bread, every bite is vibrant and full of contrast!

• Pancetta (3 ounces, diced): Adds salty, crispy perfection—substitute bacon if you can’t find pancetta.
• Unsalted butter (1/3 cup, softened): Lends rich flavor and helps the bread get perfectly golden and crisp on the grill.
• Fresh basil (3 tablespoons, chopped; plus more for garnish): Basil is the aromatic hero here—don’t skip it!
• Garlic (1 clove, minced): Just a touch for crave-worthy, garlicky depth in every bite.
• Pinch of salt: Brings all the flavors together (don’t forget your bread and peaches deserve a little seasoning love, too).
• Baguette (1 large, sliced into rounds): The crunchy base for your crostini—choose a loaf with a hearty crust.
• Peaches (3, ripe, halved and pitted): Sweet, juicy, and just begging for a quick kiss on the grill.
• Burrata cheese (1 ball): The creamy centerpiece—sub in fresh mozzarella or ricotta for a twist.
• Olive oil spray, salt, and pepper (for peaches): A quick spritz ensures those peaches caramelize beautifully.

Variations

One of the best things about Grilled Peach Crostini is how effortlessly it can be tweaked to your tastes, dietary needs, or whatever’s hiding in your fridge. Don’t be afraid to mix things up—this appetizer loves a little creativity!

• Vegetarian Version: Skip the pancetta or swap in smoked almonds or roasted walnuts for that savory crunch.
• Creamy Cheese Swap: Swap burrata for whipped ricotta, tangy goat cheese, or even creamy feta for a delightful twist.
• Fruit Forward: Try substituting nectarines, plums, or even figs when peaches aren’t in season.
• Herby Adventure: Experiment with a sprinkle of fresh mint or tarragon alongside, or in place of, basil for a flavor reset.

How to Make Grilled Peach Crostini

Step 1: Crisp the Pancetta

Set a skillet over medium-low heat and toss in your diced pancetta. Stir as it cooks, watching it transform into irresistibly crispy golden bits. Once done, transfer with a slotted spoon onto a paper towel to drain – this keeps everything crisp, not greasy!

Step 2: Make the Herb Butter & Prep the Baguette

In a small bowl, combine the softened butter, chopped basil, minced garlic, and just a pinch of salt. Slice your baguette into rounds, then spread each with a lavish layer of that fragrant butter—one side is classic, but let’s be honest, both sides is divine!

Step 3: Prep and Grill the Peaches

Halve and pit your peaches, then give them a quick spray of olive oil and a sprinkle of salt and pepper. Place them cut-side down on the blazing hot grill. After 4–5 minutes, they’ll develop gorgeous grill lines and a caramelized aroma; flip for another minute or two if you love a little more char.

Step 4: Grill the Crostini

Lay your buttered baguette rounds on the grill (right alongside the peaches is perfect). Each side needs just 1–2 minutes for crisp, golden edges—keep an eye out and flip them as soon as they start browning for the ultimate crunch.

Step 5: Assemble the Crostini

Let the peaches cool just enough to handle, then slice them. Tear that dreamy ball of burrata and nestle a chunk on each toast. Top with a warm grilled peach slice (or two!), sprinkle with crispy pancetta, and shower everything with extra fresh basil. Serve immediately, and watch them disappear!

How to Serve Grilled Peach Crostini

Garnishes

Finish your crostini with a flourish! A scatter of torn fresh basil brings fragrance and a pop of color, while a light drizzle of good olive oil or a crack of black pepper elevates every bite. A tiny sprinkle of flaky sea salt takes these over the top.

Side Dishes

Grilled Peach Crostini pairs wonderfully with a bright green salad (arugula with lemon vinaigrette is a favorite), a crisp chilled rosé, or alongside a trio of light grilled veggies. For a heartier spread, add nuts, olives, and a simple charcuterie board.

Creative Ways to Present

Drape your Grilled Peach Crostini on a wooden board for a rustic look, or serve stacked high on a platter for eye-catching height at parties. For a tasting menu, slice bread into mini rounds for adorable bite-sized versions—ideal for mingling!

Make Ahead and Storage

Storing Leftovers

It’s best to store the individual components separately: grilled peaches and pancetta can be kept in airtight containers in the fridge for up to 2 days, and the herb butter can last a week. Only assemble the crostini when you’re ready to eat for peak crunch and freshness.

Freezing

While the assembled crostini don’t freeze well, you can freeze the baguette slices after grilling—just cool, then place in a freezer bag for up to one month. Thaw and re-toast to restore crispness before topping.

Reheating

To revive leftover grilled bread, a quick toast in a hot oven or toaster brings back its crunch. Warm the peaches gently on the stovetop or in the microwave, then assemble with cheese and pancetta just before serving.

FAQs

Final Thoughts

I hope this Grilled Peach Crostini inspires you to savor the best flavors of the season in every satisfying, savory-sweet bite. Whether you’re sharing them with friends or treating yourself, these crostini are guaranteed to delight—so don’t wait, fire up that grill and enjoy!

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