Miss Allie's Kitchen

Whole & Healthy Home Cooking

Venison Everyday Cookbook

Buy Now

Buy Now

Burrata Toast with Tomatoes, Peaches & Basil

This burrata toast combines the ultimate summer flavors of peaches and tomato with a drizzle of balsamic glaze, olive oil and fresh basil.

Peach Burrata Toast on a black slate with balsamic glaze dripping off the front piece

Hey there, summer lovers! Get ready to savor the ultimate taste of summer with your new favorite toast—Burrata with Tomatoes, Peaches & Basil! This dish is everything you want in a summer meal: bright, fresh, and oh-so-easy to whip up. Imagine the sweet and tangy flavors of ripe peaches and heirloom tomatoes mingling with creamy burrata, all atop a slice of crispy sourdough rubbed with a hint of garlic. It’s perfect for those busy mornings, quick midday snacks, or leisurely lunches. With just one bite, you’ll be transported to a sunny paradise, making the most of the season’s bounty without spending hours in the kitchen.

I absolutely love this time of year. You truly can’t go wrong with fresh fruit and vegetables and there are so many ways you can use them! I love adding fresh fruit to salads like in my Grilled Chicken & Strawberry Salad or my Late Summer Salad with Tomatoes, Corn and Peaches! You can add the fresh veggies to my favorite Southwest Pasta Salad or on my Sheet Pan Chicken Thigh Dinner With Veggies & Herby Garlic Sauce. And let’s not forget all the amazing way to use up that fresh fruit in pies such as my Strawberry Pie, Peach Pie Crumble, or Peach Galette.

Four pieces of Peach Burrata toast on a messy black slate with ingredients surrounding them

I’m all about recipes that are quick, easy, and absolutely delicious, and this Burrata Toast ticks all the boxes. The combination of creamy burrata with the juicy sweetness of peaches and the tangy burst of heirloom tomatoes is pure magic. Plus, it’s a great way to use up those summer fruits and veggies that are just too good to resist. Whether you’re looking for a quick breakfast before the chaos begins, a snack to keep you going, or a light lunch that feels like a treat, or an appetizer to serve your guests, this toast is your go-to. Trust me, one bite, and you’ll be hooked – it’s summer on a slice of bread!

A piece of Peach Burrata Toast on a white plate

WHAT IS BURRATA?

Burrata is a luxurious Italian cheese made from cow’s milk, featuring a delicate and creamy texture. It consists of an outer shell made of mozzarella, while the inside is filled with a rich mixture of stracciatella (shreds of mozzarella) and cream. This combination creates a unique contrast between the firm outer layer and the soft, buttery interior. Originating from the Apulia region of Italy, burrata is best enjoyed fresh and is often paired with salads, fruits, or simply served with crusty bread to highlight its creamy, indulgent flavor.

Ingredients to make Peach Burrata Toast on wooden cutting board

INGREDIENTS AND KITCHEN TOOLS

Thick, crusty bread (we love sourdough bread) 

Burrata cheese (I haven’t tested this with any other cheese, but I bet ricotta and even cottage cheese would be delish!)

Garlic clove 

Peach

Tomato (we love heirloom, but cherry tomatoes would work also)

Basil leaves

Balsamic glaze

Extra Virgin olive oil

Sea salt (I like to use flaky sea salt)

Kitchen tools:

You’ll want a sturdy cutting board and bread knife to get that perfect slice of sourdough bread. To get your bread perfectly toasted, you’ll want a toaster oven, skillet or baking sheet. I also recommend having a spoon to spread your burrata (and making sure you get all of that deliciousness – you don’t want any to go to waste)!

Burrata cheese spread on four pieces of toasted sourdough
Four pieces of toasted sourdough topped with burrata cheese, tomato slices and peach slices on a tray
Four slices of Peach Burrata Toast on a baking tray

STEP BY STEP

Step 1: Toast each piece of bread (either in the toaster oven or on a pan will work too) . Once toasted, halve the garlic clove and rub each piece of toast with the garlic to infuse some flavor. 

Step 2: Spread equal amounts of the burrata on each piece of your toasted bread and lay equal amount of tomato slices and peaches on top of the toast. 

Step 3: Sprinkle on some basil, and drizzle each piece with balsamic, olive oil and sprinkle with a bit of sea salt if desired. 

Step 4: Serve immediately!

HOW TO SERVE

I highly recommend serving this toast as is – it is SO good, you’ll find yourself craving it everyday!

A hand holding a piece of Peach Burrata Toast

STORING AND REHEATING

You’ll want to munch on this toast right away. But you can easily keep all of the ingredients on hand to whip up this toast time and time again!

Sourdough bread topped with burrata cheese, tomato slice, peach slices, basil, balsamic glaze and salt

OTHER RECIPE’S YOU’LL LOVE

Print
Peach Burrata Toast on a black slate with balsamic glaze dripping off the front piece

Burrata Toast with Tomatoes, Peaches & Basil

This burrata toast combines the ultimate summer flavors of peaches and tomato with a drizzle of balsamic glaze, olive oil and fresh basil.

  • Author: Miss AK
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: breakfast, snack, lunch, appetizer
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews
Scale

Ingredients

  • 4 slices of thick, crusty bread (we love sourdough) 
  • 8 oz burrata cheese
  • 1 garlic clove 
  • 1 peach, sliced
  • 1 tomato (we love heirloom), sliced
  • 1 handful basil
  • 1 Tbsp. balsamic glaze 
  • 1 Tbsp. olive oil
  • 1/2 tsp. Sea salt (or to taste)

Instructions

  1. Toast each piece of bread. Once toasted, halve the garlic clove and rub each piece of toast with the garlic to infuse some flavor. 
  2. Spread equal amounts of the burrata on each piece of toast and lay equal amount of tomato slices and peaches on each. 
  3. Sprinkle on some basil, and drizzle each piece with balsamic, olive oil and sprinkle with a bit of sea salt if desired. 
  4. Serve immediately!

Peach Galette

Fresh, juicy peaches are wrapped in flaky pastry in this easy Peach Galette recipe. It’s simple and easier than pie for a summer dessert!

baked peach galette on a white marble server

There is nothing better than biting into a fresh, summer peach. This peach galette is a celebration of those beautiful fruits and I just can’t get enough of it.

I just adore pie. You guys TOTALLY know this by now. It’s my favorite dessert to make, but I know that everyone doesn’t feel the same way. But, making a galette (especially this peach galette) is a great way to get all of the flavors of a galette without the hassle of a pie plate.

peach pie filling in a bowl

What is a galette?

A galette basically is a pie without the pie plate. To make one, you roll pie dough out into a circle. Then, you place filling in the middle – galettes typically work best with fruit or something with substance because there are not edges to catch filling.

Then, when the filling is spooned in the middle of the dough, you fold the edges around the filling and it makes a large, danish-looking thing that you bake and serve in wedges.

rolled out pie crust

It’s great because you don’t have to worry about transferring pie dough to a plate once it’s rolled and you don’t have to crimp the edges or do a fancy topper!

I 100% recommend this peach galette for beginners!

peaches on a pie crust

What’s in peach galette filling?

The filling for a fantastic peach galette couldn’t be more simple. It’s really the same as peach pie, you’ll just need a little less filling because you don’t have a big dish to fill. Here’s what you need:

  • Pie crust – here’s my recipe!
  • Fresh, ripe peaches
  • Sugar
  • Tapioca starch or arrowroot powder (or cornstarch)
  • Lemon juice
  • Heavy cream & coarse sugar for the crust are optional
unbaked peach galette

How do you fold a galette?

The one thing I always tell people to keep in mind with galettes is that rustic is best. Don’t worry if you have a crack here and there and if the crust isn’t perfectly even. Oh and if you’ve never made pie dough before, here’s a video tutorial. This recipe uses the same curst, except we’re not using the sugar and we’re adding Italian seasoning.

To fold it in, push up on a small piece of pastry dough, and then fold another piece over it, kind of diagonally. Repeat until all of the crust is folded in around the tomatoes.

peach galette with slice cut out

Digging galettes? Try my Savory Tomato Galette next, it’s to die for!

Print
baked peach galette on a white marble server

Peach Galette

Fresh, juicy peaches are wrapped in flaky pastry in this easy Peach Galette recipe. It’s simple and easier than pie for a summer dessert. 

  • Author: Miss AK
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews
Scale

Ingredients

  • 1 unbaked pie crust – here’s my recipe 
  • about 4–5 ripe peaches, cored and thinly sliced (4 medium-large, 5 small)
  • 1/4 cup granulated sugar
  • 1/4 cup coconut or brown sugar
  • 3 Tbsp. arrowroot powder or tapioca starch (or cornstarch)
  • juice of one lemon
  • To finish the crust (optional): 2 Tbsp. heavy cream and 1 Tbsp. coarse sugar

Instructions

  • If you’re making a homemade pie crust, start by making that. If you’re using my recipe, you only need to make 1/2 of it, or you can make the full recipe and save the other half for later!
  • Once your pie crust has chilled for at least 20-30 minutes, begin to make the filling.
  • Core and slice the peaches. Add them to a bowl with the granulated sugar, coconut sugar, arrowroot, and lemon juice. Stir well and set the bowl aside.
  • Preheat the oven to 4ooF. Line a large cookie sheet with a piece of parchment paper or a Silpat.
  • Roll out the pie crust on the parchment paper or Silpat (with it staying on the cookie sheet, this makes things easier) into about a 13in circle.
  • Spoon the peach mixture in the middle of the crust leaving about 1+1/2 inches of room for the crust around the edges.
  • Fold the edges up around the filling and slide the galette onto a baking sheet.
  • Brush the crust with the cream and sprinkle with the sugar.
  • Place in the oven for 30-40 minutes and bake until golden and bubbly.
  • Allow the galette to cool fully (you can leave it on the cookie sheet) so the filling has time to gel together. Cut with a knife or pizza cutter when you want to serve!

Nutrition

  • Serving Size: 1 slice
  • Calories: 215
  • Sugar: 19 g
  • Sodium: 133 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 5 mg

Peach Blueberry Pie with Crumble Topping

Make this Peach Blueberry Pie with Crumble Topping with ripe peaches and juicy blueberries. The crumble topping is sweet, crunchy, and buttery.

peach blueberry pie with a crumble topping on a cream board with a striped linen napkin

My GOODNESS, do I love pie. Especially this Peach Blueberry Pie with Crumble Topping. I really don’t think I know a pie that screams summer more than this one. Fresh, ripe peaches and juicy blueberries covered in a crunchy, buttery crumble. I’m literally running to the farmer’s market as we speak!

  • unbaked pie crust on a marble slab
  • blueberries and peaches in unbaked pie crust

What do you use for the crust and crumble?

I use my classic pie crust recipe for the base of this pie. My pie crust recipe makes 2 crusts, so enough to make 2 pies or a covered pie. Either cut the recipe in half or freeze the other half for another time. I usually like to have one frozen crust in the freezer at all times for *emergencies*.

The crumble is just a mixture of butter, flour, coconut or brown sugar, and some cinnamon. It’s really fun to make the crumble with your fingers, I don’t think a pastry cutter or a fork…will cut it. See – I can be punny!

  • peaches and blueberries in a baked pie crust
  • crumble topped pie

What’s in this peach blueberry pie?

I like to keep fruit pies SUPER simple, but I do have one trick. I always always OVERSTUFF my fruit pies so that they have plenty of fruit filling. For me, a good rule of thumb is at least 6 cups of fruit per pie, sometimes closer to 7. Your fruit should be doming on top and filled higher than the pie plate. It will cook down and you will love me. I learned this trick from a lovely, older gentleman at my church when I was a teenager.

Anyway, the filling is just blueberries, peaches, sugar, lemon juice, some starch, and a bit of nutmeg. I just adore nutmeg with blueberries.

Check out my other pie recipes here!

peach blueberry pie with a crumble topping on a cream board with a striped linen napkin
Print
peach blueberry pie with a crumble topping on a cream board with a striped linen napkin

Peach Blueberry Pie with Crumble Topping

Make this Peach Blueberry Pie with Crumble Topping with ripe peaches and juicy blueberries. The crumble topping is sweet, crunchy, and buttery.

  • Author: Miss AK
  • Prep Time: 45 minutes
  • Cook Time: 1 hour and 10 minutes
  • Total Time: 2 hours and 5 minutes
  • Yield: 8–12 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review
Scale

Ingredients

For the pie:

  • Homemade or storebought pie crust – here’s my homemade recipe that’s perfect (This makes enough for 2 crusts.)
  • 3 cups sliced peaches (about 4 peaches)
  • 3 cups blueberries (2 pints)
  • about 2/3 cup granulated sugar*
  • juice of one lemon
  • 3 Tbsp. tapioca starch (could sub arrowroot powder)
  • 1/4 tsp. nutmeg

For the crumble

  • 1 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar or coconut sugar
  • 1 tsp. cinnamon
  • 1/2 cup butter (8 Tbsp.)

Instructions

  1. If you’re making your own pie dough, start by doing that. Here’s my recipe.
  2. After making the dough, divide it into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
  3. Just before you’re ready to roll out your dough, wash and dry your peaches and berries. Slice the peaches.
  4. Add the sliced peaches and blueberries to a bowl and add the sugar, lemon juice, and tapioca starch. Mix together gently to combine. Set aside.
  5. Roll out your pie dough. Press into the pie pan and place back in the fridge for 30 additional minutes.
  6. Preheat the oven to 425 degrees F.
  7. When the dough has chilled again, pour in the peach blueberry pie filling.
  8. Place the pie plate in the oven and bake for 25 minutes before turning the oven down to 350 degrees F.
  9. While the pie bakes for the first 25 minutes, mix together the crumble ingredients with your hands or a pastry cutter until a nice crumble forms.
  10. Remove the pie from the oven after you’ve set the heat to 350F and sprinkle on the crumble. Bake for an additional 40-45 minutes or until the crumble is golden brown and the filling is bubbling.
  11. Cool on a wire rack almost completely before serving so the filling can set up.
  12. Serve with fresh whipped cream, vanilla ice cream, or both.

Notes

  • the amount of sugar you need depends on how sweet your blueberries and peaches are. For this pie pictured, I used just under 2/3 cup of sugar because my peaches were CRAZY ripe and sweet. If the berries are somewhat tart, or the peaches aren’t crazy sugary, use the full 2/3 cup

Gluten Free Peach Crisp Recipe

This healthy gluten-free peach crisp recipe combines fresh peaches and a delicious crumble topping in a skillet. Make it in the oven or a wood pellet grill.

peach crisp with spoons eating the crisp on a white background

I love a good fruit crisp in the summertime. It’s so easy and fuss-free. This gluten free peach crisp is the perfect example of what a crisp should be. Simple, fruit forward, sweet and crunchy. It’s a major bonus that it’s healthier.

You can make this crisp a lot of ways, it’s really forgiving. You can make it in a skillet OR a baking dish. Or maybe, try changing up the fruit. And my favorite, you can make it in the oven, or if it’s too hot – on your Traeger or wood pellet grill. I’ll give you directions for both.

What kind of dessert should we make with peaches next? I’m thinking a peach blueberry pie. Hooray for stone fruit!

peaches sliced in a skillet

What is the crisp topping made out of?

I love this topping because it’s crunchy, nutty, buttery, and full of really nutrient dense ingredients. It’s got almond flour, oats, pecans, a bit of buttah (I go for grass fed), coconut sugar and a touch of sea salt. It bakes up so crunchy and crispy.

crumble in a skillet on a white background

Make this peach crisp for two!

Want to make this peach crisp recipe for two? That’s easy! Just follow my Gluten Free Strawberry Crisp recipe and use peaches instead. It’s got the same delicious crumble.

Now, you have the perfect dessert for date night!

Gluten free peach crisp in a skillet with a dollop of greek yogurt and mint

How do I make this Gluten Free Peach Crisp in my Wood Pellet or Traeger grill?

Easy! I love to bake on my Traeger! Just set it at 375F and once it’s preheated, bake according to the direction below! I only recommend using a wood pellet grill, like Traeger, that you can set the temperature to.

gluten free crumble dessert with peaches in a skillet with spoons in it on a white background

Need another healthy dessert idea? Try my Paleo Blueberry Tart!

Print
Gluten free peach crisp in a skillet with a dollop of greek yogurt and mint

Gluten Free Peach Crisp

This healthy gluten-free peach crisp recipe combines fresh peaches and a delicious crumble topping in a skillet. Make it in the oven or a wood pellet grill.

  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews
Scale

Ingredients

  • about 6 cups fresh, chopped peaches
  • 3/4 and 2/3 cup coconut sugar, divided
  • 1 lemon, juiced
  • 3 Tbsp. arrowroot powder or tapioca starch 
  • 3/4 cup almond flour 
  • 3/4 cup rolled oats 
  • 3/4 cup chopped pecans
  • 3/4 cup melted butter ( like to use grass-fed or ghee)*
  • 1/2 tsp. pinch sea salt

Instructions

  1. Preheat the oven or wood pellet grill to 375F.
  2. In a bowl, mix together the spiced peaches, 2/3 cup of the coconut sugar, lemon juice, and arrowroot powder. Set aside. 
  3. In a separate bowl, crumble together the coconut sugar, almond flour, oats, chopped pecans, melted butter, and sea salt with your fingers. The mixture should stick together in clumps. 
  4. Pour the peach mixture into the bottom of a large, well-seasoned cast iron skillet (I used an 8 inch) or a baking dish.
  5. Sprinkle the crumble mixture on top of the ramekins.
  6. Bake in the preheated oven for 22-25 minutes, or until the peaches are bubbling around the sides and the crumble is a rich golden brown. 
  7. Cool on a wire rack until warm before serving. Best served with a dollop of cream (or coconut cream), vanilla ice cream, or Greek yogurt. 

Nutrition

  • Serving Size: 1 scoop
  • Calories: 276
  • Sugar: 11 g
  • Sodium: 136 mg
  • Fat: 27 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 4 g
  • Protein: 4 g
  • Cholesterol: 46 mg

Peach Basil Moscow Mule

I’m sharing the recipe for this refreshingly sweet Peach Basil Moscow Mule & dishing about my best gal pal. 

Peach Basil

Peach Basil Moscow Mule

Thanks to Powell & Mahoney Craft Cocktail Mixers and Stateside Vodka for providing the product for this post and the event!

So, I have a best friend named, Amanda. She wakes up every day (at the crack of dawn, I might add) and it’s immediately go-time. She takes care of her two pups, showers, picks out her clothes, puts on her makeup and blows out her hair, steeling herself to take on the world, because she basically does, every day. Before she leaves, she grabs her mug of coffee and sips it  in the quiet at her desk before the crazy rushes in.

You see, this best friend of mine has devoted her life to others. She’s a teacher. And those that she teaches aren’t necessarily blessed with the supportive familial situations that she and I grew up with or they don’t have the capacity to cope with the curves life brings us, or learn at the frequency that some children do. So, she not only teaches them how to comprehend equations and read novels, but she teaches them how to cope with life and join our society. My point – you think you’ve had a taxing day until you’ve talked to her.

A few weeks ago, she got up, completed her routine, and devoted her day entirely to me. I had the opportunity to have a booth at The Elmwood Park Zoo’s Beast of a Feast a few weeks ago; this is an event dedicated to raising funds for the community and restaurants & chefs come together to provide tastings and sips of their awesome creations. Seeing that I’m not a chef and I don’t have a restaurant or team, I needed a little help serving cocktails to 1,400 people.

This is the recipe for the Peach Basil Moscow Mules that we served at the event where Amanda so graciously dedicated her entire day to pouring, mixing, filling ice, event planning… the list goes on. Sometimes, in this life, we’re blessed to be around people that are selfless, devoted, and incredibly supportive, just like Amanda. This recipe is absolutely dedicated to her and all of the things she does for me & others. Oh, and it’s also pretty darn good, too.

Let’s get to it!

Peach Basil Moscow Mule

WHAT YOU’LL NEED (increments below in the printout):

Vodka – I used Stateside Vodka

Powell & Mahoney Peach Bellini Mix (find it at Whole Foods & Target or order online!)

Basil

Sugar

Water

Ginger beer – I used Powell & Mahoney Ginger Beer

WHAT YOU’LL DO:

To make the basil syrup, combine the basil, sugar, and water in a medium saucepan over high heat. Mix well and cook until the pot is almost boiling. Cover the pot with a lid and allow it to steep for 30 minutes to overnight. When the syrup has steeped, strain out the basil and store in a glass jar.

T0 make the mule – fill a copper mug or glass with ice. Add the vodka, Peach Bellini, basil syrup, and ginger beer into the mug or glass and mix well. Serve and enjoy!

xoxx,

Miss AK

Instagram – https://www.instagram.com/miss.allieskitchen/

Facebook – https://www.facebook.com/missallieskitchen/

Pinterest – https://www.pinterest.com/miss_ak/

Twitter – https://twitter.com/missallieskitch

Peach Basil Moscow Mule

Print

Peach Basil Moscow Mule

  • Author: Miss AK
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 1 1x
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews
Scale

Ingredients

  • For the basil syrup (you’ll have leftovers):
  • 8 basil leaves
  • 1/2 c. sugar
  • 1/2 c. water
  • For the mule:
  • 2 oz. vodka – I used Stateside Vodka
  • 1.5 oz. Powell & Mahoney Peach Bellini Mix (find it at Whole Foods & Target or order online!)
  • 0.5 oz basil syrup (1 Tbsp.)
  • 8 oz. ginger beer – I used Powell & Mahoney Ginger Beer

Instructions

  1. To make the basil syrup, combine the basil, sugar, and water in a medium saucepan over high heat. Mix well and cook until the pot is almost boiling. Cover the pot with a lid and allow it to steep for 30 minutes to overnight. When the syrup has steeped, strain out the basil and store in a glass jar.
  2. To make the mule – fill a copper mug or glass with ice. Add the vodka, Peach Bellini, basil syrup, and ginger beer into the mug or glass and mix well. Serve and enjoy!

 

Never Miss a recipe

Sign up for my newsletter and never miss a new recipe at MAK!

As Seen On

2022 © Miss Allie’s Kitchen

Site Credits