Grilled Peach & Burrata (gf) Recipe

Prepare and preheat

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan on the stove, heat it over medium-high heat until very hot and lightly smoke begins to appear.

Halve and oil peaches

Wash peaches, slice each in half and remove the pit. Brush the cut sides and exterior lightly with 2 tbs extra-virgin olive oil. Season the cut sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, distributed evenly among the halves.

Grill

Place peaches cut-side down on the hot grill or grill pan. Grill undisturbed for 3–4 minutes until pronounced char marks appear and the fruit begins to soften. Flip and grill 1–2 more minutes on the skin side just to warm through. Remove to a plate and let rest while you finish other components.

Toast and chop pistachios: Heat a small dry skillet over medium heat. Add 3/4 cup shelled pistachios and toast, stirring frequently, 3–4 minutes until fragrant and lightly browned. Transfer to a bowl.

Caramelize briefly: In the same skillet, reduce heat to medium-low and add 1 tsp unsalted butter. Return the toasted pistachios and sprinkle 1 tsp granulated sugar over them. Stir constantly 1–2 minutes until the sugar melts and coats the nuts. Immediately remove to a parchment-lined plate to cool so they don't burn.

Chop and season: Once cooled, roughly chop the pistachios to a coarse crumb and sprinkle with 1/8 tsp fine sea salt. Set aside.

Prepare greens and dressing: In a small bowl whisk together 1 tbsp fresh lemon juice and 3 tbsp honey (heat honey very briefly in microwave if too thick to combine), then whisk in 1 tsp extra-virgin olive oil. Taste and adjust — the dressing should be bright and slightly sweet.

Plate greens: Divide 2 cups mixed arugula or microgreens between two plates (serves 2). Lightly toss or drizzle with a small amount of the honey-lemon dressing (reserve most of the honey for finishing).

Place burrata and peaches: Gently dry burrata balls with paper towel and place one ball per plate on top of the greens. Halve or quarter the grilled peaches if large, then arrange 4 peach halves (or equivalent pieces) around and atop the burrata.

Finish with pistachios and honey: Spoon the chopped roasted pistachio crunch over the peaches and around the burrata. Warm 2 tbsp of the honey briefly and drizzle over the burrata and peaches for shine and sweetness; reserve 1 tbsp to serve at the table if desired.

Season and optional drizzles: Sprinkle flaky sea salt (about 1 tsp divided) and 1/4 tsp freshly ground black pepper over the dish. If using, lightly drizzle 1 tsp aged balsamic glaze and 1 tsp high-quality olive oil over each plate for extra complexity.

Serve immediately: Serve while the peaches are still slightly warm and the burrata is cool and creamy. Provide bread or crackers if desired (note: dish is gluten-free as written).