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Perfect Grilled Peach and Burrata Caprese Recipe with Prosciutto for Easy Summer Entertaining

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A quick and easy summer dish combining smoky grilled peaches, creamy burrata, and salty prosciutto, perfect for light dinners or entertaining.

Ingredients

Scale
  • 3 ripe but firm fresh peaches, halved and pitted
  • 8 ounces burrata cheese, drained and torn into chunks
  • 6 to 8 thin slices prosciutto
  • 1/4 cup fresh basil leaves, torn or whole
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • Pinch of sea salt
  • Freshly cracked black pepper, to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
  2. Rinse and dry peaches, slice in half and remove pits. Brush each half lightly with olive oil.
  3. Place peach halves cut-side down on the grill. Cook undisturbed for 3–4 minutes until grill marks appear and peaches soften but hold shape.
  4. Flip peaches carefully and grill the skin side for an additional 2 minutes.
  5. While peaches grill, tear burrata into bite-sized chunks and arrange prosciutto slices on serving board.
  6. Arrange grilled peaches on platter alongside burrata and prosciutto. Scatter fresh basil leaves over everything.
  7. Drizzle extra virgin olive oil and balsamic glaze over the dish. Add a pinch of sea salt and freshly cracked black pepper. Optionally, squeeze lemon juice on top.
  8. Serve immediately while peaches are warm and burrata is creamy.

Notes

Use ripe but firm peaches to avoid mushiness. Brush peaches with olive oil to prevent sticking and encourage caramelization. Don’t overcrowd the grill. Serve immediately for best texture and flavor. Burrata can be swapped with fresh mozzarella or dairy-free cheese alternatives. For a vegetarian version, omit prosciutto and add toasted nuts.

Nutrition

Keywords: grilled peach, burrata, prosciutto, caprese, summer recipe, easy entertaining, grilled fruit salad

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