Few plates say high summer more clearly than warm grilled peaches with cold, creamy burrata and a thread of dark balsamic. It is the sweet-and-savoury idea behind melon and prosciutto, taken somewhere richer: the heat of the grill concentrates the peaches and lightly caramelises their edges, the burrata cools and softens the whole thing, and the aged balsamic ties fruit and cheese together. It looks like something a restaurant would charge handsomely for, and it takes about fifteen minutes.
The only real requirement is ripe peaches. Grilling flatters fruit that is nearly there, but it cannot rescue a hard, underripe peach. Buy them fragrant and yielding, and the dish almost makes itself.
Why the balsamic matters
Sweet grilled fruit and milky burrata both want a note of acidity and depth to keep them from cloying, and a traditional aged balsamic provides exactly that: dark, syrupy, faintly savoury. Because it is already thick, you drizzle it straight from the bottle as a finish, no reducing required. A good aged balsamic here is the difference between a pretty plate and one that actually tastes complete.
Ingredients
- 4 ripe peaches, halved and stoned
- 2 balls burrata (about 250g)
- Aged balsamic vinegar, to finish
- Extra virgin olive oil
- A handful of basil or mint
- Flaky sea salt and black pepper
- Optional: a handful of toasted flaked almonds or prosciutto
Equipment
- A griddle pan or barbecue
- A serving platter
Method
- Heat the griddle. Get a griddle pan or barbecue properly hot. Brush the cut faces of the peaches lightly with olive oil.
- Grill the peaches. Place them cut side down and leave undisturbed for 3 to 4 minutes, until dark grill marks form and the fruit softens. Turn and give the skin side a minute more.
- Assemble. Tear the burrata over a platter, arrange the warm peaches around and among it, and season everything with flaky salt and pepper.
- Finish. Drizzle generously with olive oil, thread over the aged balsamic, and scatter with torn basil and the almonds or prosciutto if using. Serve while the peaches are still warm and the burrata cold.
Chef's notes and common mistakes
- Do not move the peaches. Leave them alone on the hot griddle so they caramelise and release cleanly. Fiddling tears the flesh and stops the marks forming.
- Warm fruit, cold cheese. The contrast is the dish. Grill the peaches just before serving and take the burrata from the fridge at the last minute.
- Season the burrata too. Milky cheese needs salt and pepper as much as the fruit does. Season the whole plate, not just the peaches.
- Ripe peaches only. The grill concentrates sweetness that is already there; it cannot create it. Hard peaches stay hard.
Variations
Nectarines, apricots, or figs all grill and pair with balsamic just as beautifully. Swap burrata for fresh mozzarella or a soft goat's cheese. A few slices of prosciutto make it a more substantial starter, and a scatter of toasted nuts adds crunch. In cooler months, roast the fruit in a hot oven instead of grilling.
Make ahead and storage
This is a dish to make and eat, not store. You can grill the peaches an hour ahead and serve them at room temperature, but the warm-and-cold contrast is best fresh. Assemble only at the last minute so the burrata stays cool and intact. Any leftover grilled peaches are excellent chopped into a bowl of yoghurt the next morning.
Serving and pairing
Serve as an elegant starter or a light lunch with good bread to mop up the balsamic and peach juices. It sits beautifully alongside a glass of chilled prosecco, a dry rose, or a lightly chilled Lambrusco, whose gentle fizz cuts the richness of the cheese. It is a plate built for a warm evening and very little effort.
