Grilled Peach & Burrata

Select firm-ripe peaches—they’ll soften further on the grill without turning mushy. Halve and pit them, then brush lightly with olive oil. Grill over medium heat for 2–3 minutes per side, just until grill marks form and edges caramelize. Let rest briefly before assembling to allow juices to settle slightly.

Spread a dollop of burrata onto warmed plates or a serving platter. Top with the grilled peach halves, skin-side up. Scatter with toasted pistachios and micro basil for brightness. A final drizzle of high-quality olive oil and a pinch of flaky sea salt finish the dish. Keep the plate simple: let the fruit and cheese shine.

This dish works beautifully with both stone fruit and fresh herbs from your garden. For a lighter meal, serve alongside a simple arugula salad. If vegan, swap burrata for chilled coconut cream or cashew-based ricotta—both capture the same creamy contrast. Grilling brings depth, balancing the fruit’s natural sweetness with smoky complexity.