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Stone Fruit Crostini

The perfect way to celebrate stone fruit season! Light, fresh, and perfect for summer entertaining.

Course Appetizer
Prep Time 30 minutes
Total Time 30 minutes
Servings 18 crostini
Author original recipe from The Peach Truck Cookbook


  • 1 baguette
  • 4 tbsp olive oil
  • 2 cups chopped stone fruits (peaches, nectarines, cherries, plums, whatever you have)
  • 1 tbsp shallot minced
  • 2 tbsp apple cider vinegar
  • 2 tsp chopped fresh thyme, plus more for garnish
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 8 oz burrata cheese, at room temperature
  • Flaky sea salt


  1. Preheat oven to 425°F.

  2. Slice the baguette crosswise into 1/2-inch thick slices. Place baguette slices in a single layer on a baking sheet. Drizzle with 2 tablespoons of olive oil. Bake for 10 minutes, or until lightly toasted, flipping slices after 5 minutes.

  3. Combine the stone fruits, shallot, vinegar, remaining 2 tablespoons olive oil, thyme, kosher salt, and pepper in a medium bowl. Let stand for 10 minutes.

  4. Smear the burrata on the baguette slices. Top with fruit mixture. Drizzle with additional olive oil and sprinkle with additional thyme leaves and flaky sea salt.