This Peach, Burrata, and Prosciutto Panini is the summer sandwich you didn't know you needed. Juicy peaches, creamy burrata, and salty prosciutto get pressed between crispy, golden bread for the ultimate sweet-and-savory bite. It's quick, fresh, and perfect for brunch, lunch, or anytime you're craving something a little special.
There's nothing quite like sweet, ripe peaches at the peak of summer. I find myself stalking the farmers' market every year, eagerly waiting for their arrival!
For this panini, the ripest, most flavorful peaches you can find are key. Paired with creamy burrata, salty prosciutto, and a handful of fresh basil, these simple ingredients come together to make a panini that's anything but ordinary.
If you've never tried burrata cheese before, you're in for a serious treat. I like to think of it as mozzarella's sexier cousin-and when I say sexy, I mean it. This cheese could honestly come with an "R" rating. With its delicate outer shell and creamy, dreamy center that oozes when cut, burrata is unapologetically messy-and totally worth it.
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Ingredients
Simple fresh ingredients are all you need for this delicious melty peach sandwich.
- Peaches- The star of the show! If I haven't sold you on fresh in-season peaches yet, then let me repeat. Summer peaches just hit different! You can certainly make this panini at any time of the year, just be sure to use ripe peaches.
- Burrata- A soft Italian cheese made from mozzarella and cream. It has a firm outer shell and a rich, creamy center that spreads easily when cut. Look for it in the specialty cheese section, usually packed in liquid.
- Prosciutto- A thinly sliced, dry-cured Italian ham that's salty, savory, and melts in your mouth. You can usually find it pre-sliced in the deli or specialty meats section. It can be a bit pricey, so substitute ham or bacon if you prefer.
- Basil- The best summer herb! This green gem complements the peaches, adding a savory-sweet layer. You could also use thyme.
- Balsamic vinegar - Choose a good-quality, thicker balsamic vinegar if possible, or use a balsamic glaze (found near the vinegars in the grocery store).
- Olive oil- I use extra-virgin olive oil to season the burrata.
- Salt and pepper- Brings the flavors together.
The full list of ingredients is located in the recipe card below.
Instructions
You don't need a panini maker to make a delicious melty sandwich. Feel free to use a cast-iron skillet or a grill pan with a little weight on top to press the panini together.
Step 1. Warm the peaches in a pan with the olive oil and balsamic. Step 2. Spread the burrata on one side of the bread, then drizzle with olive oil, salt, and pepper. Step 3. Layer with the peaches and basil. Step 4. Top with the prosciutto.
Step 5. Top with the other slice of bread. Heat a panini maker or grill pan on med-high heat. Coat the panini in olive oil, then grill the panini for 2-3 minutes until golden brown and grill marks appear. Serve immediately.
These are abbreviated instructions. The full list is located in the recipe card below.
👩🍳Expert tips
- Use good, sturdy bread. Sourdough, multigrain, or whole wheat varieties are all good choices.
- Make sure your peaches are ripe for the sweetest flavor.
- You can find burrata cheese in the cheese section of your local supermarket.
- Season to your taste with additional oil, balsamic, salt, and pepper.
Substitutions and variations
- Bacon- Since prosciutto is on the pricey side, feel free to use ham, bacon, or turkey bacon. Want to add a unique twist? Try my savory-sweet rosemary bacon or bacon chutney!
- Fruit- You can swap out the peaches for another stone fruit, such as nectarines, apricots, or switch it up with a sweet apple.
- Thyme- Not feeling the basil? Fresh thyme is a great choice.
- Cheese- The burrata can be swapped out for any spreadable cheese. Goat cheese, ricotta, and labneh are all wonderful options.
Serving suggestions
This peach panini is delicious just the way it is, but it also pairs beautifully with a light summer salad, a refreshing beverage, or a side of oven-baked tomatoes.
If full-size sandwiches aren't your style, try going mini! Turn this into peach crostini by toasting slices of baguette and layering the ingredients on top for a fresh and flavorful appetizer.
Storage
Panini's are meant to be eaten right away; however, you can prep the peaches ahead of time. Store the peaches in an air-tight container in the fridge, then rewarm slightly when ready to assemble the panini.
FAQ
Nope! You can use your trusty grill pan, cast-iron skillet, or other favorite pan. However, if you do have a panini maker, I suggest you dust it off for this. I actually use mine all the time, and aside from my blender, this is my most-used kitchen appliance. Love me some grill marks!
More summer stone-fruit recipes
Nothing says summer like peaches and plums!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Peach, Prosciutto and Burrata Panini
Equipment
- panini maker or grill pan
Ingredients
- 2 ripe peaches, sliced thin
- ¼ cup extra-virgin olive oil, divided, plus more for drizzling
- 1 tablespoon balsamic vinegar
- 4 slices bread sourdough, multigrain are good choices
- 4 oz burrata cheese (or two 2-ounce burrata balls)
- Kosher salt and pepper to taste
- 2-4 large fresh basil leaves, sliced thin
- 4 slices prosciutto
Instructions
- Heat a panini press or grill pan over medium-high heat.
- Warm the peaches: In a small skillet over medium-low heat, warm the sliced peaches with a drizzle of olive oil and balsamic vinegar for 2-3 minutes, just until softened (do not brown). Set aside.¼ cup extra-virgin olive oil, divided, plus more for drizzling, 1 tablespoon balsamic vinegar, 2 ripe peaches, sliced thin
- Brush both sides of the bread with olive oil. Spread burrata onto two slices and gently press with a fork to spread and flatten the cheese. Drizzle with a little olive oil, then season with salt and pepper. Layer with peaches (and any remaining pan juices), basil, and prosciutto. Top with the remaining bread to make two sandwiches.4 oz burrata cheese (or two 2-ounce burrata balls), Kosher salt and pepper to taste, 2-4 large fresh basil leaves, sliced thin, 4 slices prosciutto, 4 slices bread
- Place on the hot panini press or grill pan. Cook until golden and crispy- about 3-4 minutes per side if using a pan (press down with a spatula). Serve warm. Makes 2-4 servings, depending on the size of your bread.
Notes
- Use good, sturdy bread. Sourdough, multigrain, or whole wheat varieties are all good choices.
- Make sure your peaches are ripe for the sweetest flavor.
- You can find burrata cheese in the cheese section of your local supermarket.
- Season to your taste with additional oil, balsamic, salt, and pepper.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Bianca says
Absolutely love this flavor combination! The sweetness of the peaches goes so well with the salty prosciutto and the creamy burrata! Can only highly recommend this recipe
Sally Ann Maynard says
Delicious! Very summertime vibes with the peaches. So fresh! Perfect brunching. Thank you.
Jennifer says
Thanks for giving it a try Sally!