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Burrata and Stone Fruit Crostini

Summer is a great time to prepare recipes with stone fruit (peaches, nectarines, apricots)...summer is peak season for most stone fruit. This refreshing, eye-pleasing appetizer or dessert will definitely be a crowd pleaser.

Recipe adapted from Smart In The Kitchen.


2 stone fruit of your choice

1 Tablespoon extra virgin olive oil

4 slices of rustic bread

1 garlic clove

8 ounces burrata cheese

8 fresh basil leaves

1-2 Tablespoons local honey

Flakey salt, like Muldon


Preheat oven to 425 degrees. Place sliced bread on baking sheet and toast until golden brown.

When bread is toast, oven times may vary, remove plan. While toast is warm, rub the garlic clove on both sides of the toast.

Top each piece of crostini with 2 ounces burrata. Arrange stone fruit pieces on top of burrata. Place torn pieces of basil on top and drizzle each piece with honey and a little flaky salt.

Serve and enjoy!

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