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Grilled Peaches with Burrata, Honey and Pistachios

Grilled peaches burrata pairs charred, caramelized peach halves with torn burrata so the cream pools on the platter. Finish with honey drizzle and pistachios for a bright, elegant summer appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 420
Ingredients Method Notes

Ingredients
  

Peaches
  • 4 ripe peaches, halved and pitted
Olive oil
  • 1 tbsp olive oil
Burrata
  • 8 oz fresh burrata
Pistachios
  • 0.25 cup pistachios, roughly chopped
Honey
  • 3 tbsp honey
Fresh basil leaves
  • 1 Fresh basil leaves, torn
Flaky sea salt and black pepper
  • 1 Flaky sea salt and black pepper
Crusty bread
  • 1 crusty bread for serving (optional)

Method
 

Grill the peaches
  1. Preheat the grill to medium-high heat, aiming for steady heat across the grate (about a quick sear range).
  2. Brush the peach halves with olive oil and grill cut-side down for 4-5 minutes until deep grill marks appear and the peaches are caramelized and tender.
Assemble and serve
  1. Arrange the warm grilled peaches on a large serving platter so they’re ready for the creamy filling.
  2. Tear the burrata in half and nestle it between the peach halves, allowing the cream to spill onto the platter around the peaches.
  3. Scatter the pistachios over everything to create a crunchy, speckled topping.
  4. Drizzle the honey generously over the peaches and burrata until glossy and golden across the top.
  5. Finish with torn basil leaves, flaky sea salt, and cracked black pepper, then serve immediately with crusty bread if using.

Notes

For best texture, serve as soon as the peaches come off the grill so the burrata stays creamy and doesn’t firm up. Refrigerate leftovers in an airtight container up to 2 days (cream may set). Freezing is not recommended. Dietary swap: use a plant-based burrata-style cheese to keep it dairy-free while maintaining a similar creamy center.