Grilled Shrimp & Peach Crostini with Whipped Lemon Burrata

These burrata crostini with grilled shrimp and peaches are the ultimate summer appetizer—bright, easy, and perfect with a chilled glass of white wine on the porch.

Peach season is finally here.

Earlier this month I tried a few yellow peaches that never ripened properly—wrinkled skin but hard flesh—so I tossed them. Later I found white peaches, my favorite, and they were the sweetest, juiciest bites of the season. If you see lots of peach recipes from me over the next few weeks, now you know why.

With the Fourth of July approaching, I’m leaning toward a relaxed celebration this year: apps, chilled wine or cocktails, grilling something simple, and a fire in the chiminea instead of the usual chaos of fireworks and crowded barbecues. These burrata crostini with grilled shrimp and peaches fit that vibe perfectly.

Grilling peaches concentrates their natural sugars and adds a slight caramelized edge that makes them taste almost like dessert. Paired with lemon-whipped burrata, grilled shrimp, and a charred slice of crusty baguette, the result is light, bright, and delicious—an appetizer that feels special without a lot of fuss.

I like to serve these with a chilled white wine. I paired them with a Chardonnay that had soft peach and coconut notes and a hint of lemon—flavors that complemented the crostini nicely and kept the snack feeling bright and summery.

These bites are great for a casual holiday, small gathering, or an elegant snack to enjoy on the deck while the neighbors do their thing. Below is the recipe—simple, seasonal, and designed to spotlight ripe peaches and creamy burrata.

Whipped Lemon Burrata Crostini with Grilled Shrimp & Peaches

By: Gina Matsoukas

Servings: 9 servings

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

These burrata crostini with grilled shrimp and peaches are hands down the best summer appetizer you can think of. Perfect with a chilled glass of white wine on the porch.

Ingredients

• 1 French bread baguette, cut into 9 slices
• 1 tablespoon extra virgin olive oil
• 1 ball of burrata
• 1 tablespoon lemon juice
• zest of 1/2 a lemon
• 1 peach, sliced
• 9 large shrimp, deveined
• chopped basil for garnish

Instructions

1. Heat a grill or grill pan over medium-high heat.
2. Place the burrata in a food processor with the lemon juice and zest and process for 20–30 seconds until light and fluffy. Set aside.
3. Brush one side of each bread slice with olive oil. Place the oiled side down on the grill and cook 1–2 minutes until grill marks appear and the edges are slightly charred. Remove and set aside.
4. Oil the grill and place the peach slices and shrimp on it. Grill peaches about 1 minute per side until grill marks appear and they begin to caramelize. Grill shrimp about 2 minutes per side until pink and slightly charred.
5. To assemble, spoon whipped burrata onto each bread slice, top with a grilled peach slice and a shrimp, and finish with chopped basil.

Notes

Pairs well with a chilled glass of Chardonnay.

Nutrition

Serving: 1SERVING
Calories: 137kcal
Carbohydrates: 21g
Protein: 6g
Fat: 3g
Saturated Fat: 1g
Polyunsaturated Fat: 2g
Cholesterol: 14mg
Sodium: 289mg
Fiber: 1g
Sugar: 3g

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Appetizers

Cuisine: American

*This post was sponsored. All opinions are the author’s own. Please drink responsibly.