Tender grilled peaches and creamy burrata cheese are a match made in heaven in this summery appetizer! Serve these peaches and burrata with lots of toasted crostini for dipping.
Welcome to your new summer appetizer addiction!
And hello, it is a drop-dead STUNNER of one to boot. We brought the peaches to party and they came with their new favorite sidekick, the almighty burrata cheese.
Give me one good reason why you shouldn’t be living in that plate down there for the rest of summer.
So the thing is, these peaches are technically an app but more often than not a plate of this ends up being dinner for us especially if we’re pairing it with charcuterie meats and some good wine.
I mean, I couldn’t think of a more appropriate summer meal if I tried…
These Grilled Peaches feature…
- Honey balsamic grilled peaches
- Creamy fresh burrata cheese
- Toasted almonds and herby basil
- Crispy herb butter crostini for dipping
Making the Grilled Peaches
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- French bread
- Balsamic vinegar
- Olive oil
- Burrata cheese
Selecting Your Peaches
We recommend looking for peaches that are ripe, yet slightly firm to the touch. Avoid picking out peaches that are very soft because those tend to get mushy when grilled.
You will need 5 medium peaches for this recipe. No need to peel them, just cut the peaches in half, remove the pit, and they’re ready for the grill!
Tips for Perfect Grilled Peaches
- Grill crostini – this is the perfect way to get a little toast on the crostini, plus you can do the peaches and crostini at the same time.
- Divide honey glaze in half – we’re going to be brushing the peaches with half the sauce so they caramelize nicely on the grill and saving the other half for drizzling over the peaches after grilling.
- Grill peaches cut-side down – this gives you lovely grill marks on the peaches and caramelizes the cut side perfectly.
- Don’t overcook peaches – excessive cook time can lead to your peaches becoming mushy. For best results, grill the peaches only about 3-5 minutes just to caramelize the outside and tenderize the inside a bit.
- Break burrata into chunks – evenly distribute the burrata around the peaches for easier dipping by breaking it into smaller chunks.
Try these ideas for a different twist on these peaches!
- Try a different fruit – nectarines, cherries, pineapple, or plums would be great substitutes for the peaches.
- Use a different cheese – if you can’t find burrata cheese, try sliced fresh mozzarella or a few scoops of fresh ricotta instead.
- Make it spicy – a little heat would be amazing here! Try a drizzle of your favorite hot sauce or a few shakes of red pepper flakes.
- Add meat – for a salty kick, add torn pieces of prosciutto on top of peaches.
Don’t have a grill? You can still make this recipe! Follow these instructions for cooking the peaches on the stovetop.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat (or brush over a large cast iron grill pan) Once pan is hot, add peaches cut-side down and sear 3-5 minutes until peaches are caramelized and slightly softened.
Allow to cool slightly then cut peaches into wedges and proceed with recipe.
Not only is it simply stunning and practically the centerpiece of any table, these peaches are just exploding with all the best summery flavors! The peaches grill up perfectly juicy and pair so well with the creamy burrata, toasty crostini, and all that fresh basil.
If you’re in the market for a new summer home…I think you’ve found it.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these peaches made step-by-step on Google web stories.
Check out these other recipes starring summer peaches!
Grilled Peaches and Burrata
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Herb Butter Crostini
- 1/4 cup unsalted butter, softened
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh parsley
- 1 medium clove garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 French bread baguette, cut into 1/4-in slices
Grilled Peaches and Burrata
- 1/4 cup honey
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 5 medium peaches, pitted and halved
- 1 (8 oz) ball burrata cheese, patted dry
- 1/4 cup fresh minced basil
- 1/4 cup sliced almonds, toasted (optional)
- In a small bowl, combine butter, basil, parsley, garlic, salt, and pepper until smooth and creamy.
- Spread a thin layer of butter over both sides of each French bread slice and arrange on a sheet pan.
- Preheat an outdoor grill to medium-high heat OR prepare a large grill pan to use indoors on stovetop by greasing well.
- Grill bread over medium-high heat, flipping once until bread is toasted, about 3-5 minutes of cooking. Set bread aside to keep warm and keep grill on.
Grilled Peaches and Burrata
- In a small bowl, whisk honey, olive oil, balsamic, and salt and pepper to taste. Brush about half of honey glaze over cut side of peaches. Set the rest aside for later.
- Place peaches cut-side down on preheated grill or pan and let cook 3-5 minutes until grill marks appear and peaches are slightly caramelized.
- Transfer peaches to a cutting board and allow to cool slightly. When cool enough to handle, cut each peach half into wedges.
- Arrange peaches on a serving plate, break burrata into large pieces, and arrange next to peaches. Drizzle reserved honey glaze over peaches and burrata and top with extra black pepper, basil and almonds if desired.
- Serve peaches and burrata warm with crostini for dipping and enjoy!