Grilled stone fruit with burrata and prosciutto

This is going to be one of the simplest and quickest recipes on the site, but it came together so deliciously and beautifully that I had to include it.

If your farmers market is anything like mine, it’s BURSTING all summer long with peaches. If I’m being honest I’m not the biggest fan of the lil guys — I prefer savory to sweet — but you could¬†serve up pretty much anything alongside burrata and proscuitto and I’m in there like swimwear.

Grilling peaches and branzini

We made this one summer night to pair with a whole-roasted branzini and I found myself was eating the leftovers for both snacks and dessert for days to come. Since stone fruit tends to peak in late summer, just swap out the peaches for figs or pears and this dish transitions perfectly for fall.


Grilled summer peaches with burrata and prosciutto


  • 4 peaches, halved
  • 3 tablespoons brown sugar
  • 8 oz of burrata
  • Honey
  • Olive oil
  • Basil or parsley


  1. Sprinkle brown sugar onto a small plate. Brush honey on open side of peaches, then dip honey side into sugar to achieve a thin layer.
  2. Make sure your grill is cleaned and well-oiled! These bad boys are sticky. Grill peaches sugar-side down on high heat for 3 minutes, then rotate to achieve cross-pattern marks and grill for 3 more minutes.
  3. Flip peaches onto round side and close grill until peaches are soft to the touch, about 1 or 2 minutes more.
  4. Serve immediately on top of plated prosciutto bunches and alongside globs of burrata. Sprinkle with herb of choice and slightly drizzle with good olive oil.



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