Peach, Prosciutto & Burrata Bruschetta (aka Summer on Toast)

If summer were a snack, this would be it. It’s sunshine in edible form. It’s that moment when you leave the farmers market with a tote full of juicy peaches, already planning what to do with them before you’ve made it to your car. It’s effortless, elegant, and very likely to make your husband declare you a genius, which mine absolutely did.

This crostini is basically a five-minute trip to Italy by way of your kitchen counter. Thick slices of ciabatta get a golden kiss in the oven after a quick drizzle of extra virgin olive oil. I use Laudemio, which might as well be bottled gold. Once your toast is golden and perfect, the layering begins. Let’s talk toppings.

Start with torn burrata. It’s creamy, indulgent, and somehow feels light enough for summer. I grab mine at Trader Joe’s where it’s delicious and doesn’t make my grocery receipt cry. Next comes ribbons of prosciutto, because salt and silk belong on toast. Then those beautiful peach slices, ripe from the farmers market and basically begging to be eaten.

Don’t forget the fresh basil leaves. Use them whole. They’re not garnish here, they’re part of the flavor chorus. Finish it all with a drizzle of hot honey (just enough to make people raise an eyebrow in a good way), a swirl of balsamic glaze, freshly cracked pepper, and a pinch of Maldon salt, which should honestly have its own spot on the dinner party guest list.

Serve it all up on a platter that earns compliments.

I used my medium blue striped platter, which is available in our shop HERE. It’s the kind of serveware that makes even the easiest dishes feel styled and special.

You can scale this down into smaller bites if you’re feeding a crowd, or keep them full-sized for a summery lunch situation. Either way, the combo of creamy, salty, sweet, and spicy is an instant hit.

One last tip: the ingredients really matter here. This is one of those dishes where quality makes all the difference. I wrote a whole post about that (Linked Here), and this recipe is the perfect example.

Ingredients

• 1 ciabatta loaf, sliced in half lengthwise
• Extra virgin olive oil (I use Laudemio)
• 1 ball burrata, torn into pieces
• 3 to 4 ripe peaches, sliced
• 6 to 8 slices of prosciutto
• Fresh basil leaves
• Hot honey, for drizzling
• Balsamic glaze, for drizzling
• Maldon salt
• Freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F.
2. Place ciabatta halves on a baking sheet, drizzle with olive oil, and toast until golden and crisp, about 10 to 12 minutes.
3. Once cooled slightly, top with burrata, then layer on prosciutto and peach slices.
4. Add fresh basil leaves.
5. Drizzle with more olive oil, hot honey, and balsamic glaze.
6. Finish with Maldon salt and cracked pepper.
7. Serve immediately and watch them disappear.