Grilled Peaches with Burrata & Prosciutto
This is the appetizer to make when summer is winding down and you're not ready to let go of the grill. Halved peaches, cut side down over hot grates, caramelize into something deep and jammy — the heat concentrates their sugar and adds a whisper of smoke that turns a 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 hits the sweet-salty balance perfectly. It's elegant enough for a Labor Day gathering and easy enough for a weeknight, and it comes together in under twenty minutes. Serve it as a first course or pile everything onto a platter with crusty bread and let people assemble their own. The contrast — warm grilled fruit, cold milky cheese, crisp salty prosciutto — is the whole point. Pair with Tomato Bruschetta for a no-stress antipasto 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.
