Who here loves a crostini? With so many flavor combos and breads to choose from, there’s a crostini for everyone. I haven’t found one I don’t like yet, but I definitely prefer a sweet and salty combination. That’s why I created these peach and burrata crostinis with pan-fried pancetta, fresh chopped basil, and balsamic glaze.
I’ve been finding ways to incorporate prosciutto, pancetta, or guanciale into different things lately. Today I actually tore apart prosciutto, threw it all in a hot pan, no oil, and let it get a little crispy before adding it to my strawberry salad. For these peach and burrata crostinis I added pancetta that gave it the extra kick of salt it needed. I tend to be light handed on the salt grinder, so the pancetta filled the gap.
Now, if you don’t like peaches, I think this could totally work with apples or pears. Both are great with prosciutto and balsamic, so why not? If you try either of those, let me know in the comments!
If you do like peaches, make sure to get the big juicy ones from the store. I always end up getting the tree ripened Georgia peaches and they’re perfect every time.
Fun fact: Did you know South Carolina produces more peaches than Georgia? California is actually the biggest producer in the United States.
Arguably, the best ingredient in these peach and burrata crostinis is the balsamic glaze. I picked up Nonne Pia’s Classic Balsamic Glaze at Costco one day and now I’m hooked. I’ve put it on salads, chicken, breads, and avocado toast. It is so, so good and not full of sugar like others. I also like that it’s gluten free. Definitely try it out because I’m not sure if these crostinis would be the same without the balsamic!
To make these peach and burrata crostinis you’ll need:
- Good music playing (I recommend the St.Paul & The Broken Bones station on Pandora)
- A large baking sheet
- A sharp knife (We have this Martha Stewart set and love it)
- Bread knife
- An appetite
All ingredients can be found below.
Peach, Burrata, & Pancetta Crostini
- 1 French Baguette or Sourdough
- Olive oil extra virgin
- 8-10 oz Your choice of burrata cheese
- 2 Georgia Peaches - sliced
- 4 oz Pancetta or Guanciale
- 5 tbsp Nonne Pia's Classic Balsamic Glaze or similar
- 1 tsp Cracked pepper
- 1 tsp Sea Salt
- 1/2 cup Fresh basil - chopped
- Preheat your oven to 400℉
- Place the sliced bread on the baking sheet and drizzle with olive oil on both sides. Crack salt and pepper over each slice.
- Heat a pan at medium heat with a drizzle of olive oil. Place the pancetta or guanciale in the pan. Heat until slightly crispy on edges. Transfer to small plate or bowl. Return the pan and lower heat to low-medium
- Place sliced peaches in the same pan. (You can skip this step if you'd rather have room-temp peaches. It's good either way!)
- Place baking sheet with bread in the oven for 2-3 minutes or until lightly toasted.
- By the time the bread is done, the peaches are too. Remove the pan from heat. Remove the baking sheet from the oven.
- Break and tear the burrata over the bread. Use a spoon or hands to sprinkle guanciale over burrata. Layer the peaches, then the balsamic glaze.
- Top with fresh basil and enjoy!
Let me know if you made these peach and burrata crostinis in the comments!