Quick Grilled Peaches with Burrata

I never thought to grill peaches until I saw someone doing it at a neighbor’s barbecue last summer. Growing up, we always ate them straight from the fruit bowl, juice dripping down our chins. When my husband tried grilling them, I was skeptical.

But here’s the thing about grilled peaches – they get even sweeter when the heat caramelizes their natural sugars. And when you pair them with cool, creamy burrata cheese? It’s like discovering a whole new way to enjoy summer fruit. Even my kids, who usually pass on anything “fancy,” ask for seconds of this simple combination.

What Kind of Peaches Should I Use?

For grilling, you’ll want to choose peaches that are ripe but still firm – if they’re too soft, they’ll fall apart on the grill. Yellow peaches are typically the best choice for grilling since they hold their shape better than white peaches and have that classic sweet-tart flavor we all love. When shopping, look for peaches that give slightly when pressed and have a sweet fragrance at the stem end. You can also use nectarines in this recipe since they’re basically just fuzz-free peaches with the same grilling qualities. Just make sure to avoid any fruit that’s too hard (it won’t soften properly) or has bruises or soft spots.

Options for Substitutions

This recipe is pretty flexible and you can make several easy swaps if needed:

• Peaches: If peaches aren’t in season, you can use nectarines, plums, or even apricots. Just make sure the fruit is ripe but still firm enough to hold up on the grill.
• Burrata: While burrata gives this dish its signature creamy texture, you can substitute with fresh mozzarella or even a good quality ricotta. The taste will be different, but still delicious!
• Pistachios: Out of pistachios? Try toasted pine nuts, chopped almonds, or walnuts instead. Each will add its own nice crunch to the dish.
• Honey: You can swap honey with maple syrup or agave nectar. Even a balsamic glaze would work well here.
• Mint: Fresh basil makes a great alternative to mint, or you could try a combination of both herbs.
• Canola/grapeseed oil: Any neutral-flavored oil with a high smoke point will work here – try avocado oil or light olive oil.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling peaches is timing – using underripe fruit will leave you with hard, flavorless peaches that won’t caramelize properly, while overripe ones can turn mushy and fall apart on the grill. Pick peaches that yield slightly to gentle pressure but still feel firm. Another common mistake is placing the peaches on a cold grill – make sure your grill is properly preheated to medium-high heat (around 400°F) and the grates are clean and well-oiled to prevent sticking. The secret to perfect grill marks is to resist the urge to move the peaches around; let them cook undisturbed for 4-5 minutes before flipping, and watch carefully as the honey can burn quickly. For the best flavor combination, serve the burrata at room temperature (take it out of the fridge 30 minutes before serving) and drizzle the honey while the peaches are still warm.

What to Serve With Grilled Peaches and Burrata?

This summery dish works perfectly as either an appetizer or a light meal, especially when you want something that feels a bit fancy but isn’t too heavy. I love serving it with a crisp white wine like Pinot Grigio or a light Prosecco to complement the sweet peaches and creamy burrata. For a complete meal, add a simple arugula salad dressed with just olive oil and lemon juice – the peppery greens are fantastic with the sweet and creamy elements of the dish. If you’re hosting a dinner party, this pairs really nicely with grilled chicken or fish as part of a larger spread, letting the peaches and burrata act as a gorgeous side dish.

Storage Instructions

Prep Ahead: You can get a head start by chopping the pistachios and slicing the peaches up to 2 hours before serving. Just brush the cut peaches with a little lemon juice to prevent browning and keep them covered in the fridge until you’re ready to grill.

Keep Fresh: This dish is best enjoyed right after assembly while the peaches are still warm and the burrata is cool and creamy. If you have leftovers, store the grilled peaches separately from the burrata in airtight containers in the fridge for up to 2 days. The toasted bread is best stored at room temperature in a paper bag.

Serve Later: If you need to serve this later, warm up the grilled peaches in the microwave for about 30 seconds or give them a quick sear on the grill again. Add fresh burrata, as it’s best not to store cheese that’s already been torn. Toast the bread just before serving for the best texture.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 80-90 g
• Carbohydrates: 120-140 g

Ingredients

For the bread:

• olive oil
• sea salt (flaky sea salt is great here)
• 1 loaf crusty bread (like a baguette or sourdough, sliced 1/2-inch thick)

For the peaches:

• 5 ripe peaches (firm but yielding)
• canola oil (or any neutral oil)

For assembly and garnish:

• 1/3 cup chopped pistachios (unsalted, roughly chopped)
• fresh mint leaves (finely chopped for garnish)
• 2 tbsp honey
• 12 oz burrata cheese (drained well, at room temperature)

Step 1: Prepare and Grill the Bread

Begin by slicing the bread into 3/4″ slices.

Gently oil or butter both sides of each bread slice.

Heat your grill or grill pan over medium-high heat and place the bread slices on the hot surface.

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 grill the other side for another 2 to 3 minutes until grill marks appear.

Season the toasted bread with sea salt and set aside.

Step 2: Grill the Peaches

Preheat the grill or grill pan to medium-high heat.

Brush the cut side of the peach halves with oil.

Place the peaches on the grill cut-side down and cook for about 4 minutes, or until grill marks form and they begin to caramelize.

Use tongs to carefully remove the peaches from the grill and allow them to cool for a few minutes until they are easy to handle.

Once cool, slice the grilled peaches.

Step 3: Assemble and Serve

On a platter or serving dish, place the burrata in the center.

Arrange the sliced grilled peaches around the burrata.

Drizzle honey over the burrata and peaches, then season lightly with sea salt.

Garnish the dish with chopped pistachios and fresh mint leaves.

Surround the cheese and peaches with the grilled bread slices.

Serve immediately and enjoy the delightful combination of flavors and textures.