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Overhead shot of burrata toasts on a plate

Burrata Toast with Caramelized Peaches

Burrata Toast with Caramelized Peaches is just about THE most perfect summer bite. Toasted ciabatta, olive oil, creamy burrata cheese, juicy caramelized peaches, balsamic glaze, fresh thyme, orange zest, and flaky sea salt come together to create an incredible summer appetizer, lunch or snack! Heck, even dessert! This one is a must-make if you have fresh peaches on hand!

Course Appetizer, Lunch, Snack
Keyword burrata toast, burrata toast ideas, caprese toast, caramelized peaches, fancy toast recipes, peach caprese, peach toast, summer toast recipes, sweet burrata toast
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4

Ingredients

  • 1 teaspoon unsalted butter or coconut oil
  • 2 ripe peaches, thinly sliced
  • 2 teaspoons light brown sugar
  • pinch of salt
  • 4 1/2 - 3/4'' thick slices of your favorite crusty bread (I used a ciabatta loaf, sliced it lengthwise, then into smaller pieces)
  • extra virigin olive oil, for drizzling
  • 8 ounces burrata cheese
  • balsamic glaze or aged balsamic vinegar, for drizzling*
  • 1-2 teaspoons fresh thyme leaves
  • 1 teaspoon orange zest
  • flaky sea salt, for finishing

Instructions

  1. Begin by making the caramelized peaches. Heat a skillet over medium heat. Add the butter or coconut oil. Once melted, add the peaches, brown sugar, and a pinch of salt. Sauté for 4-5 minutes, stirring frequently, until peaches have begun to break down and become caramelized. Set aside.

  2. Toast your bread. While still warm, drizzle with olive oil and sprinkle with flaky salt.

  3. To assemble, top toasts with burrata and a spoonful of caramelized peaches. Drizzle with balsamic glaze. Finish with orange zest, a sprinkle of fresh thyme, and a healthy pinch of flaky sea salt. Devour!

Recipe Notes

*The best kind of balsamic to use for this recipe is the aged balsamic vinegar that's almost syrupy - it's more mellow and has a more concentrated flavor. You can also make your own balsamic glaze by reducing balsamic vinegar in a saucepan until it thickens and becomes syrupy. I don't love the balsamic glaze that comes in the squeeze bottles, but if you have one you love, feel free to use it!