Perfect Homemade Stracciatella Burrata Recipe with Easy Grilled Peach Crostini
This recipe shows you how to make creamy, luscious homemade stracciatella burrata paired with smoky-sweet grilled peach crostini, perfect for a summer appetizer or elegant snack.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 8 ounces fresh mozzarella curds
- 1 cup heavy cream, chilled
- 1 teaspoon kosher salt, divided
- 2 tablespoons white vinegar (optional, if making curds from scratch)
- 2 large ripe peaches, halved and pitted
- Baguette or rustic bread, sliced into 1/2-inch thick pieces
- 2 tablespoons extra virgin olive oil, plus more for brushing bread
- 1 tablespoon honey (optional, for drizzling)
- A handful fresh basil leaves, torn
- Zest of 1 lemon
Instructions
- Prepare the mozzarella curds: If using fresh curds, gently warm them in a pot with 1/2 cup hot water (about 190°F) and 1/2 teaspoon salt. Stir carefully to soften without breaking apart. If making curds from milk, heat 1 quart whole milk to 190°F, add vinegar slowly, and stir until curds form. Drain curds in cheesecloth for 15 minutes.
- Make the stracciatella filling: In a mixing bowl, combine softened curds with heavy cream, lemon zest, and remaining salt. Mix gently with a fork until creamy but still slightly chunky. Adjust salt to taste.
- Form the burrata pouch: Tear off a 6-inch piece of fresh mozzarella or use a thin mozzarella sheet. Shape into a bowl, spoon the stracciatella filling inside, then pinch and seal edges to form a pouch. Chill in fridge for 15 minutes to set.
- Prepare the crostini: Preheat grill or grill pan to medium-high. Brush bread slices with olive oil, grill 2-3 minutes per side until golden and crisp. Grill peach halves cut side down for 3-4 minutes until caramelized. Remove and slice peaches thinly.
- Assemble the crostini: Place grilled peach slices on toasted bread. Tear burrata pouch open gently on top or spoon out filling, letting cheese ooze over peaches. Drizzle with honey and olive oil. Garnish with torn basil leaves and a pinch of lemon zest.
- Serve immediately while crostini are crisp and burrata is cool and creamy.
Notes
If burrata pouch doesn’t seal perfectly, spoon filling directly over crostini. Pat peaches dry before grilling to avoid soggy bread. Use a light touch when mixing curds to keep texture soft. Avoid overheating milk or curds to prevent rubbery cheese. Cast iron grill pan works well if no outdoor grill is available.
Nutrition
- Serving Size: About 2 crostini per
- Calories: 275
- Sugar: 8
- Sodium: 350
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 8
Keywords: burrata, stracciatella, homemade cheese, grilled peach crostini, summer appetizer, Italian cheese, easy burrata recipe