Burrata With Grilled Peaches


Burrata with grilled peaches is my favorite summer treat because there is no heat on the stove and no oven required. It’s a go-to dessert for the entire family. Here’s how I like to make it! Burrata cheese is so fresh and creamy! It practically melts in your mouth. Burrata is great as a starter or on top of some grilled peach slices drizzled with a little bit of olive oil and balsamic vinegar.

Grilled Peaches with Burrata, Honey, & Pistachios

Grilled peaches, burrata, honey, and pistachios are served along side crusty grilled bread to make the ultimate summer appetizer!

Grilled Peaches with Burrata

Perfect Summer Appetizer

Just look at this GORGEOUSNESS! Can you even handle it? Grilled Peaches with Burrata, Honey, and Pistachios served with grilled crusty bread makes the BEST summer appetizer or snack. It is a show stopper! Every time I make this spread for parties people go bananas…or maybe they go peaches..ha! They LOVE this easy appetizer and I love making it because it is EASY! I promise, pinky swear!

How to Grill Bread

Grilled bread is a glorious thing and it only takes a few minutes to make. Make sure you start with a good crusty bread from the bakery. I like to use an Italian or French loaf. If you don’t have an outdoor grill, don’t worry, you can make grilled bread on a grill pan. Grilling the bread ups the flavor and makes it crusty, making it the perfect base for the grilled peaches and burrata.

  • Use a bread knife to slice the bread into 3/4″ slices. Gently oil or butter both sides of the bread.
  • Heat the grill or grill pan over medium-high heat. Place bread slices on the hot grill and cook until grill marks form and the bread slices are lightly toasted, about 2 to 3 minutes. Using tongs or a spatula, turn the slices over and cook them on the other side until grill marks form, another 2 to 3 minutes. Season with sea salt.

How to Grill Peaches

Summer peaches are DE-VINE! Put them on the grill and the deliciousness is taken to a whole new level! Grilled peaches are such a treat! To grill peaches:

  • Preheat your grill or grill pan to medium-high. Brush the cut side of the peach halves with oil and place on the grill for 4 minutes or until grill marks appear and the fruit starts to caramelize.
  • Use a pair of tongs to remove the peaches from the grill. Let the peaches cool for a few minutes or until they are cool enough to handle. Use a sharp knife to slice the grilled peaches.

Assembling the Platter

I love making a good food board or platter for parties and this one is a summer favorite! Start with a large wood board, platter, or even a large plate. It doesn’t have to be fancy. The food is the fancy part:) To assemble the spread:

  • Place the buratta balls on the platter. I like to use 3 (4 oz) balls.
  • Arrange the grilled peach slices around the burrata.
  • Place the grilled bread slices around the peaches and burrata.
  • Add fresh mint. If you don’t care for mint, basil would also be good.
  • Drizzle honey over the peaches and burrata.
  • Sprinkle with chopped pistachios.

You can have your guests build their own grilled peach burrata crostini. Make sure you add a knife to the platter so they can easily cut into the creamy burrata.

Grilled Peach and Burrata Salad

A show stopping summer salad, this Grilled Peach and Burrata Salad – with peppery arugula and ribbons of prosciutto throughout – can be enjoyed as a light meal, or as a side to grilled chicken or fish. It’s juicy, salty, creamy, sweet, and a huge crowd-pleaser that comes together in minutes. 

Grilled Peach and Burrata Salad

This grilled peach and burrata salad is sweet and savoury at the same time and is just about the only thing I want to eat all summer long. Juicy, ripe, fragrant peaches are grilled to draw out even more of their natural sweetness.

Paired with a creamy burrata, slices of salty prosciutto di parma, and generous amounts of fresh basil, it’s a beautiful summer salad that I simply can’t get enough of.

How To Grill Peaches

This gorgeous summer salad is all about the peaches. Okay, it’s a lot about the burrata too, not gonna lie. But peach madness is going on at the markets right now and you should be enjoying them daily every which way you can.

You can certainly make this salad without grilling the peaches. In fact, when I have very ripe juicy peaches, I skip the grilling. That said, I absolutely love how grilling  peaches makes them juicier, adds a little smokiness, and intensifies their deep summer sweetness.

Here’s everything you need to know about grilling peaches:


There really is nothing like a perfectly ripe peach that has just been picked and doesn’t need a few days to soften. Those are the ones I look for when I want to eat them as-is, over the sink, with juices dripping everywhere. For grilling, however, it is best to seek out the ones that are just ripe enough, but still firm when you gently squeeze them.

A softer peach means that it is ripe and juicy and the sugars will caramelize too quickly and potentially burn on the grill. A very ripe peach will also get too mushy when grilled. However, don’t buy peaches that are hard as rock and have no fragrance. They will be hard to cut and pit and will have very little flavour no matter what you do to them.


For grilling, I like to cut the peaches in halves, rather than wedges. This prevents them from falling though the grill grates and from charring too quickly. If your peaches are very large, slice them into wedges once grilled.

Brush the cut side of the peaches with avocado oil, or olive oil. You could also brush them with a little honey but you will have to watch them closely so they don’t burn.


The peaches will only be grilled 3 minutes a side so the grill needs to be nice and hot before you add the peaches. Otherwise, you will have to leave them on the grill for too long and they will get too soft, without charring nicely. In addition, make sure the grill grates are clean and oiled so the peaches don’t stick.

Unless I have very firm peaches, I like to grill them only on the cut side. Grilling them on both sides makes them a little too mushy and will cause the skin to fall off. Place the oiled peaches cut-side-down, without disturbing, until grill marks appear, about 3 to 4 minutes.

Note: Whether you are flipping the peaches or not, make sure you grill them cut-side down first. This way they get really nice char marks right away.

What is Burrata?

For me, one simple sentence best describes burrata: A creamy ball of deliciousness. Originating in Southern Italy, burrata is a fresh cheese made from the milk of cow or buffalo. To make the burrata, an outer shell made of stretched mozzarella cheese creates a pouch that is filled with the soft curds of mozzarella and cream.

The best burrata will be imported from Italy and sold at specialty cheese shops and well-stocked supermarkets. It will be pricer than fresh mozzarella but so worth it for the occasional treat.

My favourite way to enjoy burrata is to cut the the outer shell open and drizzle the luscious creamy interior with olive oil and flaky salt. Serve the burrata alongside crusty grilled bread for dipping, in vegetable and fruit salads, as a topping for pizza, or stirred into pasta dishes. So good.

The outer shell is not as succulently creamy as the inside but it is tasty and perfectly fine to consume. I like to chop it up and serve it on top tomato wedges or tucked into sandwiches.

Ingredients For Grilled Peach and Burrata Salad

  • Peaches – I like to count on 1 peach per person for this salad. See section above for how to pick the best peaches.
  • Burrata – Sorry, there is no substitute for this gloriously creamy and decadent cheese. See above for why this is the ultimate cheese to use for this salad.
  • Prosciutto – If you can splurge for a few slices of imported Italian prosciutto di parma, do so. It’s delicate sweet and salty flavour is heavenly in this salad. For a vegetarian salad you can skip the prosciutto.
  • Arugula – The peppery flavours of arugula are a wonderful addition to this salad.
  • Balsamic glaze – A little drizzle of sweet-tangy balsamic glaze over the grilled peaches is divinely delicious. I use this very simple recipe to make my own, or you can use a store-bought balsamic glaze.
  • Extra-virgin olive oil and avocado oil (optional)– A good olive oil is best for drizzling all over the burrata and the finished salad. I use a little bit of avocado oil to brush on the peaches before grilling them. You can also use olive oil, if you prefer.
  • Fresh Basil and mint – A generous amount of fresh basil adds wonderful freshness and brightness tot he salad. Mint is optional but also delicious.
  • Optional add ins – If you wish, add toasted pine nuts, walnuts, or chopped spicy chilis, to this peach and burrata salad.

Make the Salad

This simple, exquisite summer salad is a reminder that seasonal ingredients don’t need much fussing to deliver outstanding flavours. Colourful, fresh and easy, this grilled peach and burrata salad works as a starter, a side or a summery light supper, piled on top of grilled bread.

  1. Preheat your grill to medium high heat and lightly oil the grates. Cut the peaches in half and remove the pit. Brush the cut side with a little oil.
  2. Place the peaches on the hot grill, cut-side down for 3 to 4 minutes, or until char marks form (see tips on grilling peaches above).
  3. Scatter arugula on a large serving platter. Place sliced grilled peaches and scoops of creamy burrata on top. Nestle slices of prosciutto all around then drizzle the salad with olive oil and balsamic glaze. Sprinkle with flaky salt, freshly cracked pepper, and scatter basil and mint leaves on top.
  4. Serve with crusty bread on the side, if desired.

Serving Suggestions

We enjoy this grilled peach and burrata salad just as is with grilled crusty bread on the side. If omitting the prosciutto, serve it as a side to grilled chicken or grilled fish for a complete meal.

Burrata with Grilled Peaches

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings


Deselect All

3 firm-ripe peaches

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 tablespoon red wine vinegar

1/2 teaspoon Calabrian chile paste or chile flakes

2 tablespoons small fresh mint leaves

2 tablespoons torn fresh basil leaves

8 ounces burrataAdd to Shopping List


  1. Preheat a grill pan or outdoor grill to medium-high heat.
  2. Quarter the peaches, removing the flesh from the pits. Toss the peaches with 2 tablespoons oil and some salt and pepper in a large bowl to coat. Grill the peach pieces, turning once, until charred on both sides, about 2 minutes per side.
  3. Meanwhile, whisk together the vinegar, chile paste and the remaining 2 tablespoons oil in the same bowl. Toss the grilled peaches in the dressing, then place on a serving platter and drizzle with the remaining dressing. Sprinkle with the mint and basil. Nestle the burrata into the peaches and score the top with an “x” to expose the creamy inside.

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