Grilled Peach & Burrata Recipe

Toast and chop pistachios

Preheat oven to 350°F (175°C). Spread 0.75 cups shelled pistachios in a single layer on a small baking sheet. Roast for 6–8 minutes, stirring once, until fragrant and lightly golden. Watch closely to avoid burning. Remove from oven and let cool 2–3 minutes.

Finish pistachios

In a small skillet over medium heat, melt 1 tablespoon butter. Add the warmed roasted pistachios and 1 teaspoon fine sugar; toss for 1 minute to coat and caramelize slightly. Transfer to a cutting board and roughly chop with a chef’s knife. Sprinkle with 1/4 teaspoon flaky sea salt while warm. Set aside to cool completely.

Prepare peaches

Wash peaches and cut each in half; remove pits. If desired, cut each half into 2 even wedges for easier plating. Pat flesh dry with a paper towel to encourage caramelization.

Oil and season peaches

Place the peach halves/wedges in a bowl. Toss with 2 tablespoons olive oil, 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper until evenly coated.

Grill peaches

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Place peaches cut-side down and grill for 3–4 minutes without moving, until well-marked and caramelized. Flip and grill 1–2 minutes on the skin side just to heat through. Remove from heat and let rest 1–2 minutes.

Prepare burrata and dressing

Place burrata balls on a serving platter or divide between plates. Whisk 2 tablespoons honey with 1 teaspoon fresh lemon juice to loosen and brighten the honey; taste and adjust (add up to 1/2 teaspoon more lemon if you prefer more acidity).

Assemble

Arrange warm grilled peaches around and slightly on top of the burrata. Drizzle the honey-lemon mixture evenly over the peaches and burrata. Scatter the chopped roasted pistachios over the dish. Tuck fresh basil leaves around and on top. Finish with an extra drizzle of olive oil if desired and a light dusting of additional flaky sea salt or cracked black pepper to taste.

Toast bread

Brush both sides of the 8 bread slices lightly with 1 tablespoon olive oil. Toast on the grill or in a 400°F (200°C) oven for 5–7 minutes, flipping once, until crisp and golden. Serve alongside the peaches and burrata to scoop up cheese and juices.