Grilled peach and burrata skewers are the kind of appetizer that looks like it took an afternoon of fussing but actually comes together in under half an hour. Juicy peach wedges get a quick turn on a hot grill until they’re charred at the edges and syrupy at the center, then they’re threaded onto skewers with creamy burrata, fresh basil, and a drizzle of honey-balsamic glaze. The result is a bite that’s smoky, sweet, salty, and rich all at once — a combination that wakes up the palate without filling anyone up before the main event.

This recipe is built for summer entertaining, but it works year-round with a grill pan on the stovetop when the weather refuses to cooperate. The components are simple enough to assemble on a busy weeknight, yet elegant enough to serve at a dinner party or a holiday gathering. Below you’ll find precise quantities, equipment notes, step-by-step instructions, make-ahead guidance, and answers to the questions people ask most often when they make this dish for the first time.

Why This Appetizer Works

Peaches and burrata are a natural pairing. The fruit brings acidity and natural sugar, while burrata contributes a cool, milky richness that balances the sweetness. Grilling the peaches concentrates their flavor and adds a subtle smokiness that makes the whole bite feel more savory. A little flaky salt and cracked pepper tie everything together, and a glaze made from balsamic vinegar and honey adds tang and shine without overwhelming the delicate cheese.

Skewers also solve a practical hosting problem: they’re portable, portioned, and require no plates or utensils. Guests can pick one up and keep mingling. That makes them ideal for cocktail hours, backyard parties, and buffet tables where space is tight.

Ingredients

Yield: 12 skewers (serves 6 as an appetizer, 2 skewers per person)

For the skewers:

• 3 medium ripe but firm peaches (about 1 pound / 450 g total), halved, pitted, and cut into 1-inch wedges — you need about 24 wedges
• 2 tablespoons (30 ml) neutral oil, such as avocado or canola, for brushing the grill and peaches
• 12 ounces (340 g) burrata, at room temperature (2 to 3 balls, depending on size)
• 24 fresh basil leaves, plus extra for garnish
• 12 small bamboo or wooden skewers (6-inch), soaked in water for 30 minutes
• Flaky sea salt, such as Maldon, to finish
• Freshly cracked black pepper, to finish

For the honey-balsamic glaze:

• 3 tablespoons (45 ml) balsamic vinegar
• 2 tablespoons (30 ml) honey
• 1 teaspoon (5 ml) fresh lemon juice
• 1 small pinch of salt

Optional additions:

• 2 tablespoons (15 g) toasted pine nuts or pistachios, roughly chopped, for crunch
• 12 thin slices of prosciutto (about 3 ounces / 85 g), for a savory variation
• Zest of 1 lemon, for brightness

Equipment

• Outdoor grill or stovetop grill pan
• Tongs
• Small saucepan
• Whisk
• Pastry brush
• 12 wooden or bamboo skewers, 6 inches long
• Cutting board and knife
• Serving platter
• Small spoon or piping bag (optional, for portioning burrata)

Preparation Instructions

1. Soak the skewers. Place the wooden skewers in a shallow dish of water and let them soak for at least 30 minutes. This prevents them from scorching on the grill. If you’re using metal skewers, skip this step.
2. Make the glaze. In a small saucepan over medium heat, combine the balsamic vinegar, honey, lemon juice, and pinch of salt. Bring to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally, until the mixture reduces by about one-third and coats the back of a spoon. Remove from heat and set aside to cool. The glaze will thicken further as it cools.
3. Prepare the peaches. Cut each peach in half and remove the pit. Slice each half into 4 wedges, giving you about 8 wedges per peach and 24 total. Keep the skin on — it holds the fruit together on the grill and adds color.
4. Heat the grill. Preheat an outdoor grill to medium-high heat, about 400°F to 450°F (200°C to 230°C). If using a stovetop grill pan, heat it over medium-high heat for 3 to 4 minutes. Clean the grates and brush them lightly with neutral oil to prevent sticking.
5. Grill the peaches. Brush the peach wedges lightly with oil on both sides. Place them on the grill in a single layer, cut-side down, and cook for 2 to 3 minutes without moving them, until distinct grill marks form and the fruit releases easily from the grates. Flip and cook for 1 to 2 minutes more, until the peaches are softened but still hold their shape. Transfer to a plate and let cool for 5 minutes. Do not overcook — overly soft peaches will slide off the skewers.
6. Portion the burrata. While the peaches cool, divide the burrata into 12 roughly equal pieces. Each piece should be about 1 ounce (28 g). If the burrata is very soft, use a spoon to scoop portions; if it’s firmer, tear it gently with your fingers. Keep the pieces intact enough to thread onto a skewer.
7. Assemble the skewers. Thread each skewer in this order: one peach wedge, one basil leaf, one piece of burrata, a second basil leaf, and a second peach wedge. Push the components close together but don’t compress the burrata too much. Repeat with the remaining skewers.
8. Finish and serve. Arrange the skewers on a serving platter. Drizzle the honey-balsamic glaze lightly over each skewer — about 1/2 teaspoon per skewer, or use a small spoon to zigzag the glaze across the platter. Sprinkle with flaky sea salt, cracked black pepper, and optional pine nuts or lemon zest. Serve immediately.

Total time: 25 minutes active, plus 30 minutes for soaking skewers. Grill time: 3 to 5 minutes for the peaches.

Tips for the Best Results

• Choose the right peaches. Ripe but firm fruit is essential. A peach that’s soft enough to eat out of hand will fall apart on the grill. Look for fruit that gives slightly to pressure but still feels dense.
• Don’t skip the cool-down. Grilled peaches straight off the heat will melt the burrata on contact. Letting them rest for 5 minutes keeps the cheese intact and the skewers tidy.
• Keep burrata at room temperature. Cold burrata is stiff and less creamy. Pull it out of the refrigerator 20 to 30 minutes before assembling.
• Glaze early, drizzle late. Make the glaze up to a week ahead and store it in the refrigerator. Drizzle it just before serving so the skewers don’t become soggy.
• Season the cheese, not just the fruit. A small pinch of flaky salt directly on the burrata makes a noticeable difference.
• Work quickly at assembly. Burrata is delicate. Assemble skewers within 15 minutes of serving for the best texture.

Substitutions and Variations

Peach substitutions: Nectarines work beautifully and don’t require peeling. Apricots can be halved and grilled whole, then threaded onto skewers. In colder months, grilled pear or apple slices are a good stand-in, though they need an extra minute or two on the grill.

Cheese substitutions: Fresh mozzarella (bocconcini) is the closest swap and holds its shape better on a skewer. Whipped ricotta can be piped onto the skewers in small dollops, though it’s softer and messier. Goat cheese medallions offer a tangier alternative if you want a firmer bite.

Glaze substitutions: Fig jam thinned with a splash of water and lemon juice is a quick, no-cook alternative. A simple drizzle of hot honey works if you want sweetness with a little heat. Pomegranate molasses delivers a deeper, more tart flavor.

Add-ons: Wrap each burrata portion in a small piece of prosciutto before threading for a savory, salty contrast. A few toasted pistachios or pine nuts add crunch. A light sprinkle of crushed red pepper flakes gives a subtle kick.

Dietary notes: The recipe is naturally vegetarian and gluten-free as written. Check that your balsamic vinegar and honey are certified if you follow strict dietary guidelines. For a vegan version, substitute a plant-based soft cheese and maple syrup for the honey.

Make-Ahead and Storage Guidance

Make-ahead: The glaze can be prepared up to 7 days in advance and stored in a sealed jar in the refrigerator; bring it to room temperature before drizzling. Peaches can be grilled up to 4 hours ahead and kept at room temperature on a plate, covered loosely. Do not assemble the skewers more than 30 minutes before serving — the burrata will weep and the basil will wilt.

Storage: Leftover assembled skewers don’t keep well because the burrata loses its texture and the peaches release juice. If you have leftover components, store them separately: grilled peaches in a sealed container in the refrigerator for up to 3 days, burrata in its original packaging for up to 2 days after opening, and glaze for up to 1 week. Reheat peaches gently in a skillet or microwave before reassembling. Do not freeze assembled skewers or burrata.

Food safety: Keep burrata refrigerated until 20 to 30 minutes before serving and don’t leave assembled skewers at room temperature for more than 2 hours. If serving outdoors in warm weather, set the platter over a bowl of ice or serve in small batches.

Frequently Asked Questions