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Best Grilled Peach and Burrata Charcuterie Platter

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A stunning summer appetizer featuring warm, smoky grilled peaches paired with creamy burrata, drizzled with honey and balsamic glaze, and topped with crunchy pistachios and fresh basil. This easy, no-cook-required platter comes together in under 20 minutes and is perfect for entertaining.

Ingredients

Scale
  • 4 medium ripe but firm peaches
  • 8 ounces burrata cheese (about 2 balls), at room temperature
  • 3 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup shelled pistachios, roughly chopped
  • 1/4 cup fresh basil leaves, loosely packed
  • 2 tablespoons balsamic glaze
  • Flaky sea salt (e.g., Maldon), for finishing
  • 1 small baguette, sliced into 1/2-inch rounds and toasted
  • Optional: 4-6 slices prosciutto, fresh figs, arugula, or truffle honey

Instructions

  1. Preheat your grill to medium-high heat (about 400°F / 200°C). Clean the grates with a wire brush.
  2. Wash and halve the peaches along the natural seam. Remove the pits. Leave the skin on.
  3. Brush the cut sides of the peaches with olive oil and season with a tiny pinch of salt.
  4. Grill the peaches cut-side down for 3-4 minutes without moving them, until distinct dark grill marks appear.
  5. Flip the peaches and grill for another 2-3 minutes on the skin side, until tender but still holding their shape. Transfer to a plate.
  6. While the peaches rest, slice the baguette into 1/2-inch rounds, brush lightly with olive oil, and toast on the grill for 1-2 minutes per side until golden and crisp.
  7. Remove the burrata from its packaging, pat dry, and let it come to room temperature if cold. Place the balls on a large serving board.
  8. Arrange the grilled peaches around the burrata on the board.
  9. Drizzle generously with honey and balsamic glaze.
  10. Sprinkle with chopped pistachios and flaky sea salt. Tear the basil leaves and scatter over the top. Arrange the toasted baguette slices around the edges. Serve immediately.

Notes

Don’t use under-ripe peaches; they should yield slightly to pressure. Oil the peaches, not the grill, to prevent flare-ups. Let the peaches sit undisturbed on the grill for full caramelization. Bring burrata to room temperature for best texture. Toast bread right before serving to keep it crisp. Don’t skip the flaky sea salt—it balances the sweetness. This platter is best served immediately; leftovers don’t store well.

Nutrition

Keywords: grilled peach, burrata, charcuterie platter, summer appetizer, easy entertaining, peach recipe, burrata recipe, grilled fruit

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