📝 About This Recipe
This elegant dish celebrates the peak of summer by transforming humble stone fruits into a sophisticated masterpiece of contrasting temperatures and textures. Warm, caramelized peaches meet the cool, luxurious creaminess of Italian burrata, all tied together by a herbaceous basil oil and a hint of spicy honey. It is a quintessential Mediterranean-inspired appetizer that balances sweetness, acidity, and rich saltiness in every bite.
🥗 Ingredients
The Stone Fruit
- 4 pieces Ripe but firm yellow peaches (halved and pitted)
- 2 tablespoons Extra-virgin olive oil (for brushing)
- 1 tablespoon Light brown sugar (to encourage caramelization)
The Creamy Element
- 2 balls Fresh Burrata cheese (approx. 8oz total, at room temperature)
- 1 pinch Flaky sea salt (like Maldon) (for finishing)
- 1/4 teaspoon Freshly cracked black pepper
The Vinaigrette & Garnish
- 1/2 cup Fresh basil leaves (tightly packed)
- 1/4 cup Extra-virgin olive oil (high quality)
- 1 tablespoon Balsamic glaze (store-bought or homemade reduction)
- 1 tablespoon Hot honey (or regular honey with a pinch of chili flakes)
- 4 slices Prosciutto di Parma (torn into ribbons (optional))
- 2 tablespoons Toasted pine nuts (for crunch)
- 5-6 leaves Fresh mint leaves (finely chiffonade)
👨🍳 Instructions
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1
Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Ensure the grates are very clean to prevent the fruit from sticking.
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2
Prepare the basil oil by blending 1/2 cup basil and 1/4 cup olive oil in a small food processor until smooth. Set aside to infuse.
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3
Slice the peaches in half along the seam, twist to open, and remove the pits. If the pits are stubborn, use a teaspoon to gently scoop them out.
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4
Lightly brush the cut sides of the peaches with olive oil and sprinkle a tiny pinch of brown sugar over each half to assist with charring.
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5
Place the peaches cut-side down onto the hot grill grates. Cook undisturbed for 3-4 minutes until distinct charred grill marks appear.
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6
Flip the peaches and cook for another 1-2 minutes on the skin side just until the fruit softens slightly but still holds its shape.
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7
Remove the peaches from the grill and place them on a large serving platter, charred side up.
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8
Carefully place the room-temperature burrata balls in the center of the platter or break them apart gently to nestle the creamy 'stracciatella' centers among the peaches.
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9
Drape the torn ribbons of prosciutto around the peaches and cheese if using.
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10
Drizzle the bright green basil oil generously over the entire dish, followed by the balsamic glaze and the hot honey.
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11
Scatter the toasted pine nuts and fresh mint over the top for added texture and aroma.
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12
Finish with a generous sprinkle of flaky sea salt and cracked black pepper, and serve immediately while the peaches are still warm.
💡 Chef's Tips
Choose peaches that are 'fragrant' but firm; if they are too soft, they will turn to mush on the grill. Always bring your burrata to room temperature for 30 minutes before serving to ensure the center is perfectly molten. If you don't have a grill, a cast-iron grill pan on the stovetop works beautifully for those signature char marks. To prevent sticking, make sure your grill is fully preheated and the fruit is lightly oiled before it touches the grate. For a vegetarian version, simply omit the prosciutto; the dish is substantial enough without it.
🍽️ Serving Suggestions
Serve with thick slices of grilled sourdough or ciabatta to soak up the creamy cheese and juices. Pairs beautifully with a crisp, chilled Glass of Rosé or a Sauvignon Blanc. Accompany with a simple arugula salad dressed in lemon vinaigrette to add a peppery bite. Serve as a sophisticated starter for a summer BBQ or a light lunch on a hot afternoon.