Peach and Burrata Toasts are the perfect summer appetizer. The combination of flavors and textures is irresistible!
Forgive me for going a little fancy on you. I usually try to stick to more practical, everyday recipes, but Peach and Burrata Toasts are too good to pass up (and they are easier than they look!).
I was thumbing through my old recipe binder, and stumbled upon a sticky note with a few ingredients written down: baguette, arugula, burrata, peach, pistachios, honey. It was labeled “Kiawah” at the top—referencing Kiawah Island in South Carolina.
My parents spend a week on Kiawah Island every year (they honeymooned there, actually!) and my brother and I joined them about five years ago for a family vacation. We ate at The Ocean Room at The Sanctuary, which is as beautiful as it sounds.
I can’t remember what I had for dinner, but the peach and burrata appetizer left enough of an impression for me to scribble down the ingredients. I recreated it a few weeks ago (just FIVE years later!) and it was every bit as delicious as I remembered.
And while they look fancy, Peach and Burrata Toasts just require assembly and very little preparation.
Here’s what you need: a small baguette (I used a whole grain baguette with seeds), arugula, ½ a lemon, burrata, peaches, pistachios, and honey.
I toasted the baguette slices to create a sturdy base for the appetizer. Then I layered on arugula lightly dressed in lemon juice, a spoonful of burrata, and a peach slice. Finally, I sprinkled on chopped pistachios and drizzled them with honey.
If you haven’t tried burrata before, give it a shot! It’s made in a similar method to fresh mozzarella (it tastes like it, too) but it has a creamy, buttery center that oozes out when you break open the ball of burrata. It’s amazing with tomatoes and olive oil.
Peach and Burrata Toasts are such a great way to enjoy peak-season peaches. The slightly salty burrata complements the peaches so nicely, and the salted pistachios add an irresistible crunch.
They are definitely one of those “looks fancier than it is” appetizers, which I’m all about!
Can’t get enough of peach season? Me neither. 🙂 I still need to make this Peach Pie with Roasted Sugar this season! And these or Grilled Peaches with Honey Whipped Cream are a favorite dessert at our house.Print
Peach and Burrata Toasts
Peach and Burrata Toasts are the perfect appetizer for enjoying peak-season peaches!
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 12–16 toasts 1x
- Category: Appetizer
- Method: Assembly
- Cuisine: American
- 1 small baguette (I used a whole grain baguette with seeds)
- 2 cups baby arugula
- Juice of ½ lemon
- 1 (8 oz) ball burrata cheese
- 2 ripe peaches, thinly sliced
- ¼ cup finely chopped salted pistachios
- 1–2 tablespoons honey
- Sea salt to taste
- Preheat oven to 400°F. Slice baguette into ½ inch slices and place in a single layer on a sheet pan. Bake for 8–10 minutes, or until lightly toasted. Let cool
- Meanwhile, toss the arugula with the lemon juice and a pinch of salt.
- To assemble, place a few arugula leaves on top of each baguette slice. Use a spoon to scoop up about one tablespoon of the burrata cheese, and place on top of the arugula.
- Top the burrata with a peach slice. Repeat the burrata and peach combination for each of the baguette slices.
- Transfer the peach & burrata toasts to a serving platter. Drizzle with honey and sprinkle with chopped pistachios. Serve immediately.
If you aren’t using salted pistachios, sprinkle the finished toasts lightly with sea salt.
Nutrition facts are per toast (16 servings total).
Keywords: appetizer, peaches