I made these for the first time on a Tuesday night when I had two peaches about to go bad and half a baguette on the counter. Nothing about that situation screamed impressive appetizer, but here we are. Roasting peaches in the toaster oven for just 15 minutes does something genuinely good to them — the edges caramelize, the juices concentrate, and they get this soft, almost jammy texture that pairs perfectly with cold, creamy burrata.
The bread situation is important. You want actual crunch, not just warmed-up bread. A toaster oven baking sheet or even the wire rack works well for getting both sides crisped up. Brush the slices with olive oil, flip once, and give them a quick rub with raw garlic right when they come out of the oven while they’re still hot. That step is easy to skip and you shouldn’t skip it.
This works as a starter before dinner, something to put out with drinks, or honestly just lunch. The whole thing comes together in under 25 minutes on a countertop toaster oven without heating up your kitchen. Summer peaches are obviously the peak moment for this recipe, but I’ve made it with slightly under-ripe peaches in early spring and the roasting process covers for them pretty well. The balsamic glaze — and I do mean the thick, syrupy kind — ties everything together. Don’t use the watery stuff.
Toaster Oven Crispy Brown Butter Roasted Peach and Burrata Crostini with Basil and Balsamic
Juicy roasted peaches, creamy burrata, and a drizzle of aged balsamic on toasted bread — this comes together in about 20 minutes and tastes like something you'd order at a wine bar.
Ingredients
Roasted Peaches
Crostini
Toppings
Instructions
Roast the Peaches
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Preheat your toaster oven to 400°F on the roast or bake setting. Line a small toaster oven pan with foil — the peaches get sticky and you'll thank yourself later.
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Arrange the peach wedges cut-side up in a single layer. Scatter the butter pieces over them, drizzle with honey, and hit them with a pinch of flaky salt.
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Roast for 14 to 16 minutes, until the edges are golden and a little caramelized and the peaches are soft but still holding their shape. Pull them out and let them sit.
Toast the Bread
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Brush both sides of the bread slices lightly with olive oil. Arrange them directly on the toaster oven rack or on a small baking sheet.
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Toast at 400°F for about 4 to 5 minutes, flipping once halfway through, until golden and crisp. You want real crunch here, not just warm bread.
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As soon as they come out, rub each slice once or twice with the cut side of the garlic clove. Don't go overboard — it should be a background thing, not the main event.
Assemble
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Tear the burrata and distribute it across the crostini. It doesn't need to be neat.
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Top each piece with a roasted peach wedge or two, a torn basil leaf, and a small drizzle of the thick balsamic. Crack some black pepper over everything and serve immediately.
Notes
Peach variety matters more than you'd think — I've had the best luck with freestone peaches since they don't cling to the pit and stay intact when roasted. If your peaches are very ripe and soft, reduce roast time to 10 to 12 minutes or they'll collapse. No burrata? Fresh mozzarella torn up works fine, just not quite as creamy. Regular balsamic vinegar is too thin and sharp here; if that's what you have, reduce it in a small pan for a few minutes until it coats a spoon. These are best eaten right away — the crostini soften fast once topped.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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