Grilled Peaches Burrata Recipe tastes like warm caramelized peaches meeting cool, creamy burrata with a salty-herby crunch and a sweet-tangy drizzle. It fits anyone hunting for a quick summer appetizer or light dinner, and it takes about 20 minutes start to finish. I once ate half the platter before guests arrived, so plan generous portions.
Why You Should Try This Grilled Peaches Burrata Recipe
Grilled Peaches Burrata Recipe delivers peak summer flavor with minimal work. You get smoky peaches, rich burrata, bright herbs, and a drizzle of honey and balsamic glaze that makes every bite sing.
This dish also plays well with substitutions and scales for parties. I serve it family-style or pile it onto crostini for easy grazing.
Ingredients You’ll Need
- Peaches: 4 ripe but firm peaches, halved and pitted. Off season, use nectarines or broil canned cling peach halves you pat very dry.
- Burrata: 8 ounces total, ideally two 4-ounce balls. Good brands include BelGioioso or Di Stefano.
- Olive oil: 2 to 3 tablespoons, plus more for the grill grates. Use extra-virgin for flavor.
- Honey or hot honey: 1 to 2 tablespoons, to taste. Maple syrup works in a pinch.
- Balsamic glaze: 1 to 2 tablespoons. Store-bought saves time, try Colavita or Trader Joe’s.
- Lemon: 1 small, for a bright squeeze.
- Herbs: Fresh basil and mint, a small handful each, torn.
- Crunch: 2 tablespoons chopped pistachios or toasted almonds.
- Heat: Pinch of red pepper flakes, optional.
- Salt and pepper: Flaky sea salt and freshly ground black pepper.
- Greens: 2 cups baby arugula or spring mix, optional base.
- Protein boost: 4 to 6 slices prosciutto, optional but tasty.
- Bread: Toasted baguette slices or sourdough for serving.
Equipment
- Grill or grill pan, or a cast iron skillet for stovetop grilling
- Tongs and a small bowl
- Basting brush or spoon
- Cutting board and sharp knife
- Paper towels
How to Make Grilled Peaches Burrata Recipe
Prep the peaches and grill, 5 minutes
- Heat a grill or grill pan to medium-high, about 400 degrees F. Brush the grates with oil.
- Halve and pit the peaches. Pat the cut sides dry, then brush with olive oil and season with a pinch of salt and pepper.
Grill the peaches, 6 to 8 minutes
- Place peaches cut side down and grill 3 to 4 minutes until you see good grill marks and the fruit smells fragrant.
- Flip and grill 2 to 3 minutes more until the peaches soften but still hold shape. Move to a plate.
Mix the quick drizzle, 2 minutes
- In a small bowl, whisk 1 tablespoon olive oil, 1 tablespoon honey, and a big squeeze of lemon. Taste and adjust salt, pepper, or honey.
Plate and finish, 2 to 3 minutes
- Spread arugula on a platter, if using. Nestle in the grilled peaches.
- Tear burrata over the top so the creamy centers mingle with the peaches.
- Spoon the honey-lemon mixture over everything. Drizzle balsamic glaze, scatter herbs and nuts, add red pepper flakes, and finish with flaky salt and more pepper.
- Tuck in prosciutto and set crostini on the side. Serve right away.
Tips & Tricks
- Pick peaches that feel ripe but still firm so they hold on the grill.
- No grill at home? Use a hot grill pan or broil the oiled peach halves cut side up until lightly caramelized.
- Bring burrata to room temp for 20 minutes so it turns extra creamy.
- Clean and oil the grill well to prevent sticking.
- Swap in nectarines, apricots, or plums when peaches run scarce.
- Use hot honey if you like a little kick, then skip red pepper flakes.
- Add a squeeze of lemon at the end to balance the sweetness.
- For dairy-free, use almond ricotta or a thick cashew cream and keep the rest the same.
- Toast nuts in a dry skillet for 2 to 3 minutes to boost crunch and flavor.
- Make crostini by brushing sliced baguette with olive oil and toasting at 425 degrees F for 6 to 8 minutes.
What to Serve with Grilled Peaches Burrata Recipe
Serve this peach burrata salad with crisp crostini, grilled ciabatta, or buttery crackers. I like it alongside grilled chicken or salmon when I need a heartier spread. Pour a chilled rosé, prosecco, or a light pilsner, or try sparkling water with a lemon wheel and a mint sprig. Finish with a simple green salad or a tomato cucumber salad to keep the summer theme rolling.
Make-Ahead and Storage
- Prep ahead: Halve and pit peaches up to 1 day ahead, then refrigerate in an airtight container. Oil and season right before grilling.
- Grilled peaches: Store leftovers in the fridge for 2 days. Rewarm on a hot grill pan or skillet for 30 to 60 seconds per side, or serve at room temp.
- Burrata: Keep it chilled in its liquid and use by the date on the package. Do not freeze burrata. Set it on the counter for 20 to 30 minutes before serving.
- Herbs and nuts: Store torn herbs wrapped in a barely damp towel in a baggie for 1 day. Keep toasted nuts in a jar at room temp for a week.
- Balsamic glaze and honey: Keep both in the pantry. Stir if they thicken.
- Assembled platter: Build it right before serving so the greens stay crisp and the burrata stays lush. If you somehow have leftovers, store them in a covered container and eat within 24 hours.
Grilled Peaches Burrata Recipe
Grilled Peaches Burrata combines sweet, caramelized peaches with creamy burrata, fresh herbs, and a drizzle of honey or balsamic for a simple yet elegant appetizer or light summer lunch.
Ingredients
Instructions
- Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
- Brush the cut sides of the peach halves with olive oil.
- Place peaches cut side down on the hot grill and cook 3–4 minutes until grill marks appear and the fruit begins to soften.
- Flip the peaches and grill another 2–3 minutes until tender but not falling apart. Remove from the grill and let cool slightly.
- Arrange grilled peach halves on a serving platter, cut side up. Tear the burrata into large pieces and nestle it among the peaches.
- Drizzle with honey or balsamic glaze, then sprinkle with torn basil, nuts if using, flaky sea salt, and black pepper.
- Serve immediately as an appetizer or light lunch, with crusty bread if desired.
Notes
Nutrition Information
Approximate per serving (1 peach and 2 oz burrata): 210 calories; fat 14 g; saturated fat 7 g; carbohydrates 15 g; fiber 2 g; sugars 13 g; protein 8 g; sodium 160 mg. Values will vary based on specific ingredients, add-ins, and portion size.
Approximate per serving (1 peach and 2 oz burrata): 210 calories; fat 14 g; saturated fat 7 g; carbohydrates 15 g; fiber 2 g; sugars 13 g; protein 8 g; sodium 160 mg. Values will vary based on specific ingredients, add-ins, and portion size.