Kentucky Bourbon Peach Burrata Crostini

Angela
Jun 30, 2025
3 min read

Updated: 6 days ago

This was one of the very first recipes I shared here on The Schmidt Table, and it's still one of our family's favorites.

Every summer, when peaches are sweet and juicy, I find myself making these over and over again. They're simple enough to throw together on a weeknight, but pretty enough to serve when friends come over. That's my favorite kind of recipe... easy, fresh, and made with ingredients that don't need much fuss.

The combination of creamy burrata, warm bourbon-glazed peaches, fresh basil, and toasted baguette is one of those combinations that just works. Every bite has a little sweetness, a little richness, and just enough crunch.

Whether we're sitting out on the patio, hosting a cookout, or putting together appetizers before dinner, these are usually one of the first things to disappear.

Serve them with a cold glass of lemonade, sweet tea, or your favorite cocktail, and you've got a simple appetizer that tastes like summer.

Why You'll Love This Recipe

Ready in about 20 minutes.
Perfect for fresh summer peaches.
Sweet, creamy, and full of fresh flavor.
Easy enough for weeknights but pretty enough for entertaining.
Great for cookouts, Derby parties, or girls' nights.
One of those appetizers everyone asks the recipe for.

What You'll Need

Baking sheet
Large skillet
Cutting board
Sharp knife
Small spatula or spoon

Ingredients

1 French baguette, sliced
Olive oil
8 ounces burrata cheese
2 ripe peaches, sliced
1 tablespoon butter
1 tablespoon bourbon
1 tablespoon honey
Fresh basil, chopped
Freshly cracked black pepper

How to Make Kentucky Bourbon Peach Burrata Crostini

1. Toast the baguette.

Preheat your oven to 400°F.

Arrange the baguette slices on a baking sheet and lightly brush each slice with olive oil.

Bake for 8–10 minutes until lightly golden and crisp.

2. Cook the peaches.

Melt the butter in a skillet over medium heat.

Add the peaches and cook for 2–3 minutes until they begin to soften.

3. Make the bourbon honey glaze.

Stir in the bourbon and honey.

Cook for another minute until the peaches are lightly coated in the glaze.

4. Assemble the crostini.

Spread burrata onto each toasted baguette slice.

Top with the warm peaches.

Drizzle with the remaining bourbon honey glaze.

Finish with chopped basil and freshly cracked black pepper.

Serve immediately.

Make It Your Own

Drizzle with hot honey for a little heat.
Add thin slices of prosciutto.
Sprinkle with toasted pecans.
Use whipped ricotta instead of burrata.
Finish with a drizzle of balsamic glaze.

What to Serve With

These crostini are delicious alongside:

Fresh Summer Salad
Grilled Chicken
Charcuterie Board
Fresh Fruit
Lemonade, Sweet Tea, or Your Favorite Cocktail

Storage & Leftovers

These are best enjoyed fresh while the bread is crisp.

If you're preparing ahead, toast the bread and make the peaches in advance, then assemble everything just before serving.

Frequently Asked Questions

Can I make these ahead of time?

Yes. Toast the bread and prepare the peaches ahead of time, then assemble just before serving.

Can I skip the bourbon?

Absolutely. A little peach juice or an extra drizzle of honey works well, too.

What can I use instead of burrata?

Fresh mozzarella or whipped ricotta are both delicious substitutes.

Complete the Meal

Planning a summer gathering? Pair these crostini with a few more favorites from The Schmidt Table:

A Few Final Thoughts

Some recipes stick around because they're complicated or trendy. This isn't one of them.

This recipe has stayed one of our favorites because it's simple, uses fresh ingredients, and always feels a little special without requiring a lot of work. It's the kind of appetizer that brings people together, sparks conversation, and somehow disappears before anything else on the table.

I still make it every peach season, and I hope you'll enjoy it just as much as we do.

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.