Grilled nectarine and burrata crostini on toasted French bread with prosciutto and fresh basil. Warm charred fruit, cold creamy cheese, salty ham.
I served these at a summer dinner party and watched every guest take a photo before eating. Nectarine halves grilled cut-side down until charred and caramelised, then sliced and layered on toasted French bread with torn burrata, thin slices of prosciutto, and fresh basil leaves. A drizzle of olive oil over the top.
The warm nectarine against the cold, creamy burrata is the moment. The cheese splits open when you press it and the soft centre spills across the bread. The prosciutto is salty and thin enough to fold into each bite. The basil is raw and peppery. These crostini look composed, but you eat them with your hands. One of my favorite things we make all summer.
Tips for Making Grilled Nectarine and Burrata Crostini
Grill the nectarines cut-side down only
Brush the cut sides with olive oil and place face-down on a medium-high grill. Two to three minutes. You want caramelised grill marks on the flesh, not on the skin.
Let the nectarines cool slightly before slicing. They are fragile when hot and fall apart if you handle them too soon.
Toast the bread on the grill
Brush French bread slices with olive oil and grill until toasted and marked. The bread should be crisp enough to hold the toppings without going stale.
Assemble immediately after toasting. Warm bread absorbs the olive oil and the burrata cream better than cold bread.
Print
Grilled Nectarine and Burrata Crostini
Total Time: 20 minutes
Yield: Serves 4
Description
Enjoy a delightful summer crostini with grilled nectarines, creamy burrata, salty prosciutto, and fragrant basil on toasted French bread.
Instructions
- Preheat the grill to medium-high heat.
- Brush nectarine halves with olive oil and place them on the grill, cut side down.
- Grill nectarines for 2-3 minutes until charred and caramelized.
- Remove nectarines from the grill and slice them.
- Brush French bread slices with olive oil and grill until toasted.
- Layer grilled nectarines, burrata, prosciutto, and basil on toasted bread slices.
- Serve immediately.
Notes
For best results, use nectarines that are firm but ripe. You can substitute peaches if nectarines are not available. These crostini pair wonderfully with chilled white or rosé wine. Serve immediately after assembling to enjoy the best texture and flavor. Store any leftover components separately in the refrigerator and assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 crostini
- Calories: 250
- Sugar: 8
- Sodium: 500
- Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
What is burrata?
A fresh Italian cheese. It looks like mozzarella on the outside but the inside is filled with soft, creamy stracciatella. Tear it open with your hands and let the cream spill onto the crostini.
Can I use peaches instead?
Yes. Peaches and nectarines grill the same way. Nectarines do not need peeling, which is their advantage on a crostini where appearance matters.
Can I make these ahead?
No. The bread gets soggy and the burrata leaks. Grill the nectarines and toast the bread ahead if you want, but assemble just before serving.