Grilled Peach & Burrata Caprese: The 15-Minute Italian Summer Plate

Overview

Grilled peach and burrata caprese is a 15-minute Italian summer plate — a warm-weather riff on the classic caprese from Capri, swapping tomato for grilled peaches and mozzarella for creamy burrata. Ripe but firm peaches are grilled cut-side down for 3 to 4 minutes at about 450°F until caramelized, then topped with hand-torn fresh burrata while still warm, basil, good olive oil, a little aged balsamic, and flaky sea salt. It serves 4 and comes together in about 15 minutes.

Ingredients

• 4 ripe but firm freestone peaches, halved and pitted
• 2 balls fresh burrata (about 225 g / 8 oz each)
• 1 large handful fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons aged balsamic vinegar (or balsamic glaze)
• Flaky sea salt, to finish
• Freshly cracked black pepper, to finish
• Optional: 1 teaspoon honey, a few slices of prosciutto, toasted pine nuts, crusty bread

Instructions

1. Heat a grill or grill pan to medium-high, about 220°C / 450°F.
2. Halve and pit the peaches. Brush the cut sides with olive oil (and a little honey, if using) so they don't stick.
3. Grill cut-side down for 3 to 4 minutes, until deep golden char marks form and the sugar caramelizes.
4. Turn onto the skin side for 1 to 2 minutes, until just warm and softened but still holding shape — about 5 to 6 minutes total.
5. Rest the peaches 2 to 3 minutes so they are warm, not hot.
6. Arrange the peaches cut-side up on a platter and tear the burrata by hand over and between them so the cream spills out.
7. Tuck in whole basil leaves. Drizzle with olive oil, then the balsamic. Finish with flaky sea salt, cracked black pepper, and toasted pine nuts if using.
8. Serve immediately at room temperature with warm crusty bread; drape a few slices of prosciutto among the peaches to make it a meal.

In this video

• Serves 4 and takes about 15 minutes from start to finish.
• Use 4 ripe but firm freestone peaches so they hold their shape on the grill and the stone lifts out cleanly.
• You need 2 balls of fresh burrata, about 225 g (8 oz) each.
• Also: a large handful of fresh basil, 3 tablespoons extra-virgin olive oil, 2 tablespoons aged balsamic (or glaze), flaky sea salt and cracked black pepper.
• Heat the grill to medium-high, about 220°C / 450°F, and brush the cut sides of the peaches with olive oil so they don't stick.
• Grill the peaches cut-side down for 3 to 4 minutes until deeply charred and caramelized, then skin-side for 1 to 2 minutes — about 5 to 6 minutes total.
• Rest the peaches for 2 to 3 minutes so they are warm, not hot; hot peaches melt the burrata to soup.
• Tear the burrata by hand (never with a knife) over and between the peaches so the cream spills out.
• Dress gently: drizzle olive oil, then a little balsamic, and finish with flaky salt, cracked pepper and whole basil — a caprese is composed, not tossed.
• Serve immediately at room temperature with warm crusty bread; add draped prosciutto to make it a full meal.

Frequently asked questions

What kind of peaches are best for grilling?

Use ripe but firm freestone peaches. Freestone means the stone lifts out cleanly when you halve them, and firm flesh holds its shape and takes beautiful char marks on the grill. Peaches that are too soft will collapse over the heat.

What temperature and how long do you grill peaches?

Heat the grill to medium-high, about 220°C / 450°F. Grill the peaches cut-side down for 3 to 4 minutes until you get deep golden char marks and caramelization, then turn them skin-side down for 1 to 2 minutes — roughly 5 to 6 minutes total. Rest them 2 to 3 minutes before serving.

What is burrata and how do I use it here?

Burrata is a fresh Italian cheese from Puglia — a mozzarella shell filled with soft cream and curd. Use 2 balls, about 225 g (8 oz) each, and tear it by hand over the warm grilled peaches so the creamy center spills out. Add it while the peaches are warm, not hot, so it stays creamy.

Can I make grilled peach burrata caprese ahead of time?

It's best served fresh. You can grill the peaches a little ahead and hold them at room temperature, but tear the burrata over them and dress the plate just before serving — burrata is delicate and the dish is meant to be eaten within the hour at room temperature.

What can I serve with it?

Serve it with warm crusty bread to catch the cream and juices. To turn it into a light meal, drape a few slices of prosciutto among the peaches — the salty ham against the sweet fruit is delicious. A cold glass of prosecco pairs well.