I know I say this all the time, but this grilled peaches and burrata appetizer is probably my favorite recipe of the whole summer! This combo is such a dream, especially with fresh basil, a drizzle of lemon oil, and a side of crusty bread. It’s simple, refreshing, and takes just minutes to throw together! I like serving it with crisp white wine or even an Aperol spritz for happy hour on the deck.

Grilled peaches and burrata appetizer on a white platter next to an orange linen, glasses of white wine, and a wood board of crostini on a tan counter.

It’s officially too hot for me to step outside, so here I am, setting the AC just a bit too cold (so I can wear a sweatshirt, duh) and watching Real Housewives reruns. Never mind that I haven’t even started packing for our Portugal and Spain trip, which starts in *checks calendar* less than a week. It’s fine!!

Anyways, my one exception to avoiding the heat is grilling. Yep, it makes the temp worse. And yep, it also makes food better. So when I saw some absolutely gorgeous peaches at the farmers market last week, you know I bought 2 cases with absolutely no plan.

And what’s a girl to do with too many peaches? Add cheese! If you’ve had my peach and whipped ricotta crostini, you know this about me. But the burrata combo is beyond.

I like to finish the dish with some fresh basil and lemon oil. I used to make homemade lemon oil in culinary school, and it’s super easy if you want to go that route! But I already had a bottle in my pantry, so I used that. Even regular olive oil + some lemon zest would work in a pinch. It’s not that serious!

Picking the right peaches

Rows of yellow peaches.

Something I’ve noticed about grilling peaches is that you need the right ones. If they’re too soft, they fall apart on the grill, but if they’re too hard, it’s impossible to slice them.

Look for peaches that are ripe and fragrant, but still a bit firm. When you give them a gentle poke, they should feel a little soft but not mushy whatsoever!

How to cut peaches

Peaches can be a little tricky to slice, especially if they’re a bit underripe. This is how I learned how to cut peaches in culinary school, and it works amazing every time!

A hand using a knife to slice a peach in half on a wood board of slice peaches.
Use a sharp knife to slice the peach around the pit, from the stem and right along the vertical line.
Hands pulling apart a peach on a wood board.
With both hands, gently twist the peach in opposite directions to release the halves from the pit.
A halved peach on a wood board of sliced peaches.
You should now have two halves: one with a pit and one without. If there’s a stem, make sure to remove it!
A hand using a knife to slice a peach around the pit.
On the side with the pit, cut four even slices around the pit.
Hands breaking apart a peach.
Then, gently pull the slices away from the pit. They should come off easily!
Hands using a knife to slice peaches on a wood board for a peaches and burrata appetizer.
Lastly, cut the remaining half into 4 slices. Each peach should have 8 slices!

Making the app

A glass bowl of nectarines on a brown stone counter.
Start by tossing the sliced peaches with a good amount of olive oil. Be gentle so they don’t get mushy!
Sliced nectarines on a grill.
Then, grill the peach slices over medium-high heat for about 2-3 minutes per side.
A white platter of grilled peaches and burrata on a tan counter.
Spread the grilled peaches on a large platter. Nestle the balls of burrata in between the fruit.

Make sure to grease the grill very well! The sugar in the peaches will caramelize, and it can lead to some pretty bad sticking if you aren’t careful.

A white platter of grilled peaches, burrata, and basil.
Sprinkle some fresh basil around the platter. You can use small basil leaves or julienned basil!
A hand drizzling lemon oil over a white platter of peaches, burrata, and basil.
To finish the app, add a drizzle of lemon infused olive oil and a sprinkle of freshly-cracked black pepper.
Grilled peaches and burrata appetizer on a white platter next to an orange linen, glasses of white wine, and a wood board of crostini.
That’s it! Enjoy the appetizer right away with homemade crostini, grilled bread, or any crusty bread you like.
Peaches and burrata appetizer on a white platter next to glasses of wine, a wood board of bread, and an orange napkin on a tan table.

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Easy Grilled Peaches and Burrata Appetizer

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
I truly think this grilled peaches and burrata appetizer is my favorite recipe of the whole summer! This combo is such a dream, especially with fresh basil, a drizzle of lemon oil, and a side of homemade crostini or crusty bread. It's easy to make, refreshing, and takes just minutes to throw together! I like serving it with crisp white wine or even an Aperol spritz for happy hour on the deck.
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Ingredients

  • 6 peaches ripe but a bit firm
  • 1 Tablespoon olive oil (15 milliliters)
  • 12 ounces burrata 2-3 balls (340 grams)
  • 1/4 cup julienned fresh basil (12 grams)
  • 2 Tablespoons lemon-infused olive oil for drizzling (30 milliliters)
  • Freshly-cracked black pepper to taste
  • Flaky salt to taste
  • Homemade crostini for serving

Equipment

  • Grill
  • Neutral oil or cooking spray

Instructions 

  • Preheat the grill to medium-high heat, about 400°F (200°C). Then, pit the peaches and cut each peach into 8 slices. (See the blog post for a tutorial!)
  • Transfer the sliced peaches to a bowl and drizzle them with the olive oil. Gently toss the peaches until they are well-coated. Alternatively, you can use a pastry brush to coat both sides of the peaches with olive oil.
  • Grease the grill very well with neutral oil or cooking spray. Using tongs, place the peach slices on the grill in a single layer. Grill the peaches for 2-3 minutes per side, until they are slightly softened but not mushy and have gorgeous grill marks.
  • Spread the grilled peaches on a large platter. Nestle the balls of burrata in between the peaches. Sprinkle the appetizer with fresh basil. Drizzle the lemon oil over the top and finish the dish with black pepper and flaky salt, to taste.
  • Serve the appetizer right away with homemade crostini or crusty bread. Enjoy!

Notes

The nutrition information does not include the crostini or bread.
If you’re not a fuzzy fruit fan, feel free to use nectarines instead! You want peaches that are ripe but still a bit firm. If the peaches are too soft, they will fall apart on the grill.
Make sure to grease the grill very well! The sugar in the peaches will caramelize, and it can lead to some pretty bad sticking if you aren’t careful.
If you can’t find lemon oil, feel free to use regular olive oil + a sprinkle of fresh lemon zest instead.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 134kcal, Carbohydrates: 8g, Protein: 6g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 58mg, Potassium: 94mg, Fiber: 1g, Sugar: 6g, Vitamin C: 3mg, Calcium: 155mg
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