Peach, Burrata, And Prosciutto Toast

You’re Going to Want This Peach, Burrata, And Prosciutto Toast

Okay, hear me out: this toast is the thing I make when it’s too hot to really cook but I still want it to look like I tried. The first time I made it, my friend popped by for coffee, and we suddenly needed something “snacky but impressive”—you know, when you promise coffee and then everyone’s hungry, and you don’t wanna be caught fiddling with piddly canapés? Well, this toast saved the day, though my husband swooped in afterward and ate the last slice I was saving for myself. (Rude, but honestly, I would’ve done the same.) It’s summer, on bread. And it’s so darn simple that even when my mind is wandering (as usual), I can throw it together and not worry too much.

Why I Keep Making This (And Probably Will Forever)

I make this when peaches show up looking all juicy and irresistible at the market—usually in the middle of July, but who’s counting. My family goes bananas for anything with burrata on it (my kid calls it “fancy cheese mush,” which is fair), plus no one has ever said no to prosciutto in our house. Also, there’s basically no real cooking. Sometimes the hardest part is not eating all the peaches before they hit the toast. Oh! Once I tried to use very underripe peaches, and you know what? It kind of worked, but not as well. Lesson learned (but I’ll probably do it again when I’m impatient). And whenever I don’t have fresh basil, I use mint, which is, I dunno, a little unorthodox but still somehow great.

Gather Up These Ingredients (Or Just Use What You’ve Got)

• 4 slices of crusty bread (sourdough works, but I’ve totally used regular sandwich bread in desperation)
• 2 ripe peaches (or nectarines—sometimes cheaper, and just as good, honestly)
• 1 ball fresh burrata cheese (about 125g, but nobody’s weighing here)
• 4-6 slices of prosciutto (I’ve used speck once, and grandma insists on Parma, but any cured ham is fine!)
• 1 tbsp extra-virgin olive oil (give or take… “a glug,” as my aunt would say)
• 1 handful fresh basil leaves (or mint if you want to mix it up, or nothing if you forgot—still delicious)
• Flaky sea salt, to finish (but regular salt will do, promise)
• Freshly cracked black pepper (I use loads, but you do you)

Let’s Make These Toasts (Don’t Blink, It’s Quick)

1. First up, slice your bread—about one thumb thick—then toast it. I usually just throw it in the toaster, but a grill pan gets lovely lines. If it’s a day where you can’t be bothered, an oven broiler works too.
2. While the bread is toasting, slice your peaches. I go for wedges, but honestly, I end up snacking on the ends. If they’re very juicy, watch out; you’ll get peach juice all over your cutting board. (And probably on yourself. It happens.)
3. Tear or spoon the burrata open. Plop or spread it over the hot toast while it’s still warm—it goes all creamy and gooey. This is where I usually sneak a taste, because how could you not?
4. Drape the prosciutto slices over the burrata. You can be artful or slapdash. Both work. Sometimes I layer them, sometimes I just pile them on—no one complains.
5. Arrange your peach slices on top. Stack them, fan them, or just throw them on. It all ends up together anyway.
6. Drizzle a bit of olive oil over the whole thing—don’t be stingy, but don’t soak it. Sprinkle sea salt and add as much black pepper as you like. I top it with loads of basil, torn in bits. If you have mint, go for it! Or nothing at all—it’s your kitchen.
7. Eat straight away! If you want, cut them in half for sharing, but in my house, they disappear whole and fast.

Little Notes (From Messing Around In My Kitchen)

• If your peaches are a little hard, let them sit with a sprinkle of sugar for five minutes—or don’t. Some folks like the tartness! (Honestly, I can’t wait that long.)
• Once, I tried grilling the peaches first, but I sort of burned them? Still good, but maybe watch them closer than I did.
• Burrata is super soft; sometimes it gets a bit messy. Embrace it. That’s half the fun.

Things I’ve Tried (Some More Successful Than Others)

• Add a drizzle of balsamic glaze. Good if you like tang. Turns out my kid does not!
• Used goat cheese instead of burrata for a sharper taste. It’s different, not better or worse—just a vibe.
• Once tried peaches from a can (in winter, desperation move)—not so great, a little too sweet and mushy, but hey, live and learn!

Do You Really Need Special Equipment? (Sort of Not Really)

You just need a knife and a toaster or grill pan. If you don’t have a bread knife, I’ve used kitchen scissors in a pinch… not pretty, but it works. And nobody’s ever complained about weirdly shaped toast here.

How to Keep Leftovers (Or Not…)

If you do have leftovers—rare in my house—just pop them in the fridge on a plate covered with cling wrap. The bread definitely softens, but it’s still a tasty snack the next day. Actually, I sort of think the flavors mellow overnight… or maybe I just want to justify eating cold toast for breakfast.

This Is How I Like To Serve Peach, Burrata, And Prosciutto Toast

We eat these for lunch or as a fancy snack when friends come over for a cuppa. I like to add a few cherry tomatoes on the side (they roll everywhere, but they’re nice to look at). Sometimes I sprinkle chili flakes if I’m feeling dangerous. Once my sister-in-law insisted on honey drizzled over the lot—surprisingly, pretty great.

Stuff I’ve Learned By Messing Up (And What To Avoid)

• Don’t skip toasting the bread; soggy toast is a proper letdown. I tried to save time once and… squishy regret.
• Let the toast cool a bit before putting on the cheese, or you might end up with burrata puddle. (Not saying that’s always a bad thing!)

Questions I Get All the Time (And My Real Answers)

• Do I have to use burrata? Nope! Mozzarella is the next best thing. I’ve even done it with ricotta, so get creative.
• Can these be made ahead? Well… sort of. You can prep peaches and bread, but don’t assemble till you’re ready to eat or they’ll get soggy and sad.
• What about gluten-free? Go for gluten-free bread! Honestly, it’s about what sits right in your belly.
• How do I slice peaches without making a mess? Oooh—trick question. You can’t, or at least I can’t! I just embrace the stickiness.
• Why do my peaches slide off? Sometimes mine do too, especially if I pile too high. Just stack them back on, no harm done.

Oh, and one last thing—I once dropped an entire slice on the floor and considered invoking the five-second rule. You decide where your limits are! No judgment here.

★★★★★ 4.40 from 12 ratings

Peach, Burrata, And Prosciutto Toast

yield: 4 servings

prep: 15 mins

cook: 5 mins

total: 20 mins

A summery Italian-inspired toast featuring creamy burrata, juicy peaches, salty prosciutto, fresh basil, and a drizzle of olive oil—simple, elegant, and bursting with flavor. Perfect for brunch, lunch, or a light dinner.

🖨️ Print Pin Recipe

Ingredients

• 4 slices of crusty bread (sourdough works, but I’ve totally used regular sandwich bread in desperation)
• 2 ripe peaches (or nectarines—sometimes cheaper, and just as good, honestly)
• 1 ball fresh burrata cheese (about 125g, but nobody’s weighing here)
• 4-6 slices of prosciutto (I’ve used speck once, and grandma insists on Parma, but any cured ham is fine!)
• 1 tbsp extra-virgin olive oil (give or take… “a glug,” as my aunt would say)
• 1 handful fresh basil leaves (or mint if you want to mix it up, or nothing if you forgot—still delicious)
• Flaky sea salt, to finish (but regular salt will do, promise)
• Freshly cracked black pepper (I use loads, but you do you)

Instructions

1. 1
   First up, slice your bread—about one thumb thick—then toast it. I usually just throw it in the toaster, but a grill pan gets lovely lines. If it’s a day where you can’t be bothered, an oven broiler works too.
2. 2
   While the bread is toasting, slice your peaches. I go for wedges, but honestly, I end up snacking on the ends. If they’re very juicy, watch out; you’ll get peach juice all over your cutting board. (And probably on yourself. It happens.)
3. 3
   Tear or spoon the burrata open. Plop or spread it over the hot toast while it’s still warm—it goes all creamy and gooey. This is where I usually sneak a taste, because how could you not?
4. 4
   Drape the prosciutto slices over the burrata. You can be artful or slapdash. Both work. Sometimes I layer them, sometimes I just pile them on—no one complains.
5. 5
   Arrange your peach slices on top. Stack them, fan them, or just throw them on. It all ends up together anyway.
6. 6
   Drizzle a bit of olive oil over the whole thing—don’t be stingy, but don’t soak it. Sprinkle sea salt and add as much black pepper as you like. I top it with loads of basil, torn in bits. If you have mint, go for it! Or nothing at all—it’s your kitchen.
7. 7
   Eat straight away! If you want, cut them in half for sharing, but in my house, they disappear whole and fast.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 315cal

Protein: 13 gg

Fat: 14 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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