Grilled Peaches with Burrata & Prosciutto
Halved peaches caramelize cut-side down over hot grates, the heat concentrating their sugar and adding a whisper of smoke that turns sweet fruit into a savory anchor. Each warm peach half gets a cloud of cold burrata, a drape of salty prosciutto, and a glossy balsamic-honey drizzle that nails the sweet-salty balance. It comes together in under twenty minutes — elegant enough for a Labor Day gathering, easy enough for a weeknight. Serve as a first course or pile everything onto a platter with crusty bread, paired with Tomato Bruschetta for a no-stress spread.
Sides · Grilling, Quick, Gluten-free • 18 min
Ingredients
- 4 ripe but firm peaches, halved and pitted
- 1 tablespoon olive oil, for brushing
- 8 ounces fresh burrata (2 balls), drained
- 3 ounces thinly sliced prosciutto (about 6 slices)
- Small handful fresh basil leaves, torn
- 2 tablespoons toasted pine nuts or chopped pistachios (optional)
- Flaky sea salt and freshly ground black pepper
- For the balsamic-honey drizzle:
- 2 tablespoons balsamic glaze (or 3 tablespoons balsamic vinegar, reduced)
- 1 tablespoon honey
- ¼ teaspoon red pepper flakes (optional)
- Crusty bread, for serving (optional)
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Steps
- Preheat a grill or grill pan to medium-high heat (about 400°F). Brush the cut sides of the peach halves lightly with olive oil.
- Grill the peaches cut-side down until charred with distinct grill marks, about 3–4 minutes. Flip and grill the skin side for another 2 minutes. The peaches should be softened and juicy but still hold their shape. Transfer to a cutting board or platter, cut side up.
- Make the drizzle: In a small bowl, stir together the balsamic glaze, honey, and red pepper flakes (if using) until combined. If using balsamic vinegar instead of glaze, simmer it in a small saucepan for 3–4 minutes until reduced by about half and syrupy, then stir in the honey.
- Tear the burrata: Pat the burrata balls dry with a paper towel and tear each in half. Nestle half a ball of burrata onto each warm peach half, letting the creamy center spill over the edges.
- Drape the prosciutto: Tear the prosciutto slices into ribbons and drape them loosely over and around the burrata-topped peaches.
- Finish: Drizzle the balsamic-honey mixture over everything. Scatter with the torn basil and toasted pine nuts or pistachios (if using). Finish with a pinch of flaky sea salt and a few grinds of black pepper.
- Serve immediately while the peaches are still warm and the burrata is cool and creamy, with crusty bread alongside if you like.
Tips & Variations
Make Ahead
The peaches can be grilled up to 4 hours ahead and held at room temperature — reheat briefly on the grill or in a warm oven before topping. The balsamic-honey drizzle can be made up to 3 days ahead and stored in a sealed jar at room temperature. Assemble with the burrata and prosciutto just before serving so the cheese stays cold and creamy.
Storage
This appetizer is best eaten right away — the burrata and peaches don't hold well once assembled. If you have leftovers, store components separately in the fridge for up to 1 day and enjoy the peaches cold over greens the next day. Do not freeze.
Substitutions
Nectarines, plums, or apricots all grill beautifully — follow the same timing. Swap burrata for fresh mozzarella or a creamy goat cheese for a milder version. For a vegetarian appetizer, skip the prosciutto and add a drizzle of olive oil plus extra basil and pine nuts — the burrata and balsamic-honey carry plenty of flavor. Replace honey with maple syrup for a vegan drizzle. Add a small handful of arugula under each peach half for a hint of greens.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
