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.
You guys, it’s here. What’s here you ask?
Two weeks ago I bought a handful of yellow peaches to test out the waters and they did this weird thing where they never really ripened but the outside got all wrinkly while the inside stayed hard.
It was weird, so I threw them out.
In hindsight, I probably should’ve made air fryer peaches for dessert with them…oh well.
Last week though, I spied white peaches (my absolute favorite) that looked like it might be worth trying again, so I bought 3 and they were the sweetest, juiciest, most delicious thing my mouth has tasted all year.
If you see nothing but recipes with peaches for the next two months, don’t be surprised. #cantstopwontstop
So the big day is coming up, July 4th.
I’ve already been to a BBQ this summer that included fireworks and all the chaos that goes along with them (like when the block they’re in falls over and you have Roman candles shooting straight at the neighbors house, in the woods and then at your face on the deck…I’ve never dropped and covered so quickly in my life) so I’m kinda thinking I’d much rather spend the holiday in a more chill setting.
Apps, wine and cocktails, grilling something other than a hamburger and a fire in the chiminea sounds a bit more my vibe this year.
With that in mind, this burrata crostini with grilled shrimp and peaches came about.
If you’re a peach freak like me, you must try grilling them this summer. Here’s a great sweet grilled peach recipe by the way.
They become even sweeter and almost caramelize a bit around the edges to the point where they can literally be considered dessert (and I’m not one of those people who thinks fruit is ever ok to be called dessert, that’s why chocolate was invented).
Paired with the shrimp and tart lemon whipped burrata on a grilled piece of crusty baguette, they’re exactly what I want my July 4th to be.
And since whipped lemon burrata crostini doesn’t really scream “cooler full of beer” a nice chilled white wine seems like a much better option.
I paired these bites with the 446 Chardonnay from Noble Vines, a family-owned sustainably farmed vineyard in California.
They’re an affordable choice and with 6 varietals, they’ve pretty much got you covered no matter what the food pairing.
I’m picky with Chardonnay but the flavors of peach and coconut (surprising but loved it!) with the hints of lemon in this one won me over.
It’s a wine that’s both great on its own but also perfect with an appetizer just like this. I’d love to pair it with a soft brie or camembert at some point too, I think it’d be perfect for that.
So while the neighbors go nuts with the fireworks, pool parties and overcooked burgers on the grill, I’ll be sipping my wine and throwing back a few of these babies on the deck.
Happy 4th of July!
Whipped Lemon Burrata Crostini with Grilled Shrimp & Peaches
- 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
- Heat a grill or grill pan over medium-high heat.
- Place the burrata in a food processor with the lemon juice and zest and process for about 20-30 seconds until fluffy and whipped, set aside.
- Drizzle the olive oil on one side of the bread. Place olive oiled side down on the grill and grill for 1-2 minutes until grill marks appear and edges are charred. Remove and set aside.
- Grease the grill then place both shrimp and peach slices on. Cook peaches for about 1 minute per side until grill marks show and starting to caramelize. Cook the shrimp about 2 minutes per side until pink and slightly charred.
- To assemble, spoon the whipped burrata on top of the bread then place a peach slice and a shrimp on top. Garnish with basil.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This post is sponsored by Noble Vines. All content and opinions are my own. Please drink responsibly.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.