Grilled Peach, Burrata & Prosciutto Bruschetta

As seen on Access Hollywood – This peach, burrata, and prosciutto bruschetta is a fresh, vibrant bite that’s perfect for summertime entertaining. Juicy peaches, creamy burrata, and savory prosciutto come together on crispy toasted bread for a simple yet elegant appetizer. Whether you're hosting a backyard gathering or just soaking up the season, this recipe brings the best of summer to the table.

Ingredients:

• 3 ripe peaches, halved, pitted, and lightly oiled

• 3 tbsp extra virgin olive oil, divided

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• Flaky sea salt (like Maldon or fleur de sel), for finishing

• ½ oz fresh basil (about one small bunch), divided – ⅓ torn, ⅔ for garnish

• 16 slices sourdough baguette or rustic French bread

• 2 cloves garlic, peeled

• 8 oz burrata cheese, at room temperature

• 4 oz thinly sliced prosciutto

• ¼ cup balsamic glaze (store-bought or homemade)

  Instructions:

1. Grill the Peaches
   Preheat your grill or grill pan to medium-high heat. Brush the peach halves with 1 tablespoon olive oil and grill cut-side down for 1–2 minutes per side until lightly caramelized. Let cool slightly, then chop into a medium dice. Season with kosher salt and toss with the torn basil. Set aside.

2. Make the Crostini
   Preheat your broiler. Brush both sides of the bread slices with the remaining olive oil. Toast under the broiler for 1–2 minutes per side until golden. While still warm, rub each slice with a garlic clove.

3. Assemble the Crostini
   Spoon burrata onto each toasted slice. Top with a spoonful of grilled peaches and a slice of prosciutto (twirled into a rose shape, if you like).

4. Finish & Serve
   Garnish with the remaining whole basil leaves, a crack of black pepper, a sprinkle of flaky sea salt, and a drizzle of balsamic glaze. Serve immediately.