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Maryhill Peach and Burrata Crostini

Peach and Burrata Crostini
Looking for a weeknight-easy summer appetizer ? A favorite local gem, the Maryhill peach, pairs amazingly with cheese. Crunchy crostini, juicy peaches, smooth burrata, and salty prosciutto all come together in this crowd-pleasing recipe.
  • Serving Size


  • Total Time

    15 minutes


  • 2 Maryhill peaches, washed

  • 1 container of burrata, drained

  • 5 leaves fresh basil, washed and cut chiffonade style

  • 3 pieces of proscuitto

  • 2 tablespoons extra-virgin olive oil

  • freshly cracked black pepper

  • 1 baguette, cut on the diagonal and lightly toasted


  1. Drizzle 1 tablespoon of olive oil on a serving platter and place burrata cheese in the middle of the platter.
  2. Slice the peaches and place around the cheese.
  3. Tear the prosciutto into strands and place along with the peaches.
  4. Top with chiffonade basil and sprinkle with pepper. Drizzle with the last tablespoon of olive oil.
  5. Serve with the slices of baguette and enjoy.