Peach and Tomato Burrata Bruschetta

Sweet peaches, juicy tomatoes, creamy burrata, and crisp crostini come together in this fresh summer appetizer that’s made for warm evenings and dinner party spreads. With plenty of color, texture, and Italian-inspired flavor, it’s the kind of dish that looks impressive while letting peak-season produce do most of the work.

This is the kind of appetizer you know I am going to order when I see it on a summer menu. Sweet peaches, ripe tomatoes, creamy burrata, and crusty Italian bread are hard to resist, especially when everything is in season.

What I love most about this version is the contrast. You get juicy peaches, bright tomatoes, creamy burrata, fresh basil, and crisp crostini all in the same bite. It’s perfect for a casual summer gathering, but feels right at home on a dinner party menu, too.

Ingredient Notes

*For the full list of ingredients and quantities, see the recipe card below.

Peaches – Look for peaches that give a bit when pressed but still hold their shape when sliced. Overripe peaches can get mushy and release too much juice, while underripe peaches won’t have the sweetness to balance the tomatoes. A ripe nectarine works well here too.

Tomatoes – Cherry or grape tomatoes are my favorite for this recipe because they’re naturally sweet, hold their shape, and won’t make the topping watery. During local peak summer tomato season, this is one of those recipes where you can really taste the difference.

Burrata – Burrata is a fresh Italian cheese with a soft mozzarella shell and a rich, creamy center. I love using it here because it acts almost like a blank canvas for the summer produce. The creamy, milky cheese balances the sweetness of the peaches and the brightness of the tomatoes while adding a luxurious contrast to the crisp toasted bread.

Crusty Bread – A rustic Italian loaf or ciabatta works best. You’re looking for slices sturdy enough to support the burrata and juicy peach tomato topping without becoming soggy. Slightly stale bread actually works well here since it crisps up nicely when toasted. If you’ve already got the grill going, I highly recommend grilling the bread instead—the light char adds another layer of flavor that pairs beautifully with the peaches and burrata.

Fresh Basil – Basil ties everything together and brings a fresh, aromatic finish. If possible, use the freshest basil you can find—this is one of those recipes where simple ingredients really shine.

Style & Presentation

For the prettiest presentation, don’t completely cover the burrata with the peach and tomato mixture. Let some of the creamy white cheese peek through so the colors and textures remain visible.

Arrange the bruschetta on your most charming platter or rustic charcuterie board (avoid too neat rows), then scatter a few extra basil crowns and leaves around the board for a relaxed, gathered look. A light drizzle of balsamic glaze in an imperfect zigzag pattern over the whole platter just before serving adds contrast and gives the finished dish a polished look without feeling fussy.

If you’re serving a crowd, spread the peach and tomato mixture on a shallow serving dish and top with the whole burrata. Finish with cracked black pepper, fresh basil, and a drizzle of balsamic glaze, then serve the crostini on the side. It’s a simple way to keep the bread crisp while still giving the dish a polished, inviting presentation.

Build a Summer Appetizer Spread

Turn this peach and burrata bruschetta into a simple yet impressive summer spread with a few of our favorite complementary appetizers:

• Summer Charcuterie Board filled with seasonal fruits, cheeses, and easy grazing favorites.
• Goat Cheese Crostini with Rainier Cherries for another seasonal crostini featuring sweet summer fruit.
• Whipped Ricotta Dip with Garlic and Herbs served with fresh vegetables and crostini for a creamy contrast.
• Prosciutto Wrapped Apricots with Honey and Brie for a sweet-and-savory bite that pairs beautifully with the peaches and burrata.

Add a chilled rosé or glass of Prosecco and you’ve got an effortless appetizer spread that’s perfect for summer gatherings, happy hours on the patio, or dinner parties with friends.

Wine Pairing

With sweet peaches, juicy tomatoes, and creamy burrata, this bruschetta pairs best with bright, refreshing wines that complement the fresh summer ingredients.

• Rosé – My favorite pairing for this recipe. Crisp, refreshing, and a natural match for the peaches and tomatoes.
• Prosecco – Light and celebratory with enough acidity to balance the burrata. But any light bubbly should do the trick.
• Sauvignon Blanc – Bright citrus notes pair beautifully with the fresh basil and vinaigrette.

HUNGRY FOR MORE? Subscribe to our newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

Tried it and loved it? I’d be so grateful if you left a comment and 5-star rating! It helps others find the best-loved recipes and supports my work here, too! ❤️

Peach + Tomato Burrata Bruschetta

This easy burrata bruschetta recipe is all about embracing the best flavors of summer. Sweet cherry tomatoes, juicy ripe peaches, fresh basil, creamy burrata cheese and crisp crostini come together perfectly in sweet and savory harmony.

By: AllieBy: Allie Cleveland

5 from 7 votes

Print Recipe Pin Recipe

Add Maplevine Kitchen as a Google Trusted Source

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Assembly Time 5 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine American, Italian

Servings 10 servings

Calories 310 kcal

Ingredients

  

1x2x3x

For the vinaigrette

• ▢ 1 tablespoon balsamic vinegar
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 garlic clove minced
• ▢ 1 teaspoon honey
• ▢ ¼ teaspoon kosher salt
• ▢ 10 twists fresh ground black pepper
• ▢ 1 tablespoon fresh basil leaves chopped

For the bruschetta

• ▢ 1 loaf crusty Italian or French bread, sliced about ½-inch thick (about 8-12 thin slices)
• ▢ 2 tablespoons extra virgin olive oil, to brush on the bread slices
• ▢ 8 oz burrata cheese
• ▢ fresh ground black pepper, for seasoning
• ▢ 1½ cups peaches (about 2 to 3 medium sized) diced
• ▢ 1½ cups cherry or grape tomatoes (about 10 oz) halved/quartered depending on size
• ▢ 2 tablespoons fresh basil leaves, chopped
• ▢ flaky sea salt, for seasoning
• ▢ 1 to 2 tablespoons balsamic glaze, for drizzling

Instructions

 

Cook ModePrevent your screen from going dark

Make the vinaigrette

• In a small mason jar or container with a tight-fitting lid, combine the balsamic vinegar, olive oil, garlic, honey, salt, pepper, and basil. Shake vigorously until the vinaigrette is well combined and slightly emulsified.

Marinate the peaches and tomatoes

• Place the peaches and tomatoes in a medium bowl. Pour the vinaigrette over the top and gently toss to coat.
• Let the mixture sit for about 10 to 15 minutes while you prepare the crostini. As it rests, the tomatoes will release some of their juices and the flavors will meld together.

Toast the bread

• Preheat the oven to 400°F (200°C).
• Arrange the bread slices in a single layer on a rimmed baking sheet and brush the tops with olive oil. Bake for 8 to 10 minutes, or until the edges are golden brown and crisp while the centers still have a slight chew.
• Remove from the oven and allow the crostini to cool slightly before assembling.
If you've already got the grill going, grill the bread instead. The light char adds another layer of flavor that pairs beautifully with the peaches and burrata.

Assemble the bruschetta

• Tear the burrata into small pieces and spread it over each slice of toasted bread. Season lightly with freshly ground black pepper.
• Using a slotted spoon, spoon the peach and tomato mixture over the burrata. If the fruit has released a lot of liquid while marinating, leave some of the excess dressing behind to prevent the crostini from becoming soggy.

Finish and serve

• Arrange the bruschetta on a serving platter or board. Sprinkle the top with flaky sea salt and extra basil, then drizzle lightly with balsamic glaze just before serving.
• Serve immediately while the crostini are still crisp and the burrata is soft and creamy.

Recipe Notes

Tips for Success     

• Let the peach and tomato mixture marinate while you prepare the crostini. This gives it time to release some of its juices and develop more flavor.
• If the mixture becomes especially juicy, use a slotted spoon when assembling the bruschetta to keep the bread from becoming soggy.
• Let the burrata sit at room temperature for about 15 minutes before serving so the mozzarella shell softens slightly.
• For the best texture, assemble the bruschetta shortly before serving. The crostini will gradually soften once topped.

Make Ahead

• The peach and tomato mixture can be prepared up to several hours ahead and refrigerated.
• The crostini can be toasted earlier in the day and stored at room temperature once completely cooled.
• Assemble just before serving for the best texture and presentation.

Storage

• This bruschetta is best enjoyed fresh.
• If you have leftovers, store the components separately. Refrigerate the peach and tomato mixture and any remaining burrata in airtight containers. Store the crostini at room temperature in an airtight container and re-crisp if needed before serving.

Nutrition

Calories: 310kcal | Carbohydrates: 39.3g | Protein: 12.1g | Fat: 12.4g | Saturated Fat: 4.3g | Cholesterol: 16mg | Sodium: 541mg | Potassium: 165mg | Fiber: 1.9g | Sugar: 5.5g | Calcium: 152mg | Iron: 3mg

*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.

Keyword bruschetta, burrata, peaches, tomatoes

Did you make this recipe? Leave a comment below and let us know how it was!