So, Let Me Tell You About This Grilled Peach and Burrata Flatbread
Alright, here’s the deal: I never used to trust fruit on pizza or flatbread—call me traditional, but it just seemed weird. Then, last summer, I ran out of tomatoes (of all things!) and just grabbed a couple peaches from the fruit bowl. Next thing I know, my entire family’s hovering over the grill like they’ve never seen me cook before. My brother even tried to claim he invented the recipe (as if). Anyway, now I make this grilled peach and burrata flatbread whenever I want to look like I’ve put in way more effort than I actually have. It’s sweet, creamy, and a little bit fancy, but not in a stressful way. Oh, and if you happen to spill a bit of honey on the counter? That’s just part of the experience, trust me.
Why You’ll Love This (or At Least, Why I Do)
I make this when I want to trick people into thinking I’m a gourmet chef who’s “just throwing something together” (ha). My family goes crazy for this because it’s got that perfect balance—crunchy, creamy, sweet, savory, and a tad smoky from the grill. Also, if you’ve ever wrestled with pizza dough and lost, you’ll appreciate that this flatbread doesn’t have to be perfect. Sometimes the edges burn, sometimes it’s rustic and weird-shaped. But that’s half the charm, right? Plus, it’s a summer thing for me; peaches just taste better in flip-flops for some reason.
What You’ll Need (But Also, You Can Sub Some Stuff)
- 1 store-bought flatbread (Naan works, or any pre-baked crust—my grandmother always insisted on Stonefire, but honestly, whatever’s on sale)
- 2 ripe peaches, sliced (nectarines are totally fine if that’s what you’ve got; I once used plums and it was… interesting)
- 1 ball burrata cheese (about 125g—if you can’t find it, go for fresh mozzarella, or even ricotta in a pinch)
- 2 tablespoons olive oil (I usually eyeball it, shh)
- A handful of fresh basil leaves (or mint, if you’re feeling wild)
- 1 tablespoon honey (the runnier, the better—I’ve used maple syrup before when I was out, and it was surprisingly lovely)
- Sea salt and cracked black pepper, to taste
- Optional: a sprinkle of chili flakes for a tiny kick (my partner says this is “mandatory” but I say optional)
Let’s Get Cooking! (Or, You Know, Assembling)
- Preheat your grill (or grill pan): Medium heat is good. If you’re using a grill pan indoors, maybe open a window—I always forget and then the whole flat smells like a campfire.
- Brush the peaches: Toss your peach slices with a splash of olive oil so they don’t stick. This is where I usually sneak a slice for myself—quality control, obviously.
- Grill the peaches: Pop them on the grill or pan, 1-2 minutes each side. You want grill marks but not mush. Don’t worry if they get a bit charred; that’s extra flavor (or so I tell myself).
- Warm the flatbread: Plonk it right on the grill for about a minute per side, just until it crisps up. If you forget and it gets a bit too toasty, just pretend you meant to do that.
- Assemble: Transfer the flatbread to a cutting board, gently tear up the burrata and arrange it on top. Layer your grilled peaches, then scatter over basil leaves. Drizzle with honey and the last bit of olive oil. Salt, pepper, and chili flakes to taste. Actually, I find it works better if you let it sit for a minute so everything melds together (but sometimes I’m way too hungry).
- Slice and gobble up: That’s it! Try to act casual when everyone says it’s the best thing they’ve eaten all week.
Things I’ve Figured Out the Hard Way
- If your peaches are super ripe, grill them quickly or they’ll stick like crazy—use a spatula, not tongs (trust me!)
- Burrata is messy and sometimes explodes when you tear it. It’s fine, just scoop up the creamy bits and smear them on the bread. It all tastes the same.
- Flatbread too crispy? Cover it with a clean tea towel for a minute and it softens right up. No idea why, but it works.
Variations I’ve Tried (Some Winners, Some Not)
I once swapped the peaches for grilled figs—delicious, but very sweet, so go easy on the honey there. Nectarines are a solid sub, like I said. I even tried blue cheese once instead of burrata, and honestly, it was a bit much (unless you love funky cheese). Oh, and a drizzle of balsamic reduction is great if you want extra tang. If you’re feeling carnivorous, a handful of prosciutto is a nice touch, but I usually just keep it meat-free because, well, summer feels lighter that way.
Equipment (But Don’t Stress If You Don’t Have It All)
- Grill or grill pan (but I’ve done it under the broiler in a pinch—just watch it like a hawk)
- Cutting board and knife (a pizza cutter is handy but not essential; a regular ol’ knife works fine)
- Spatula (I’ve actually used a fish slice before—whatever, it works!)
Storage (If There’s Any Left, Which… There Won’t Be)
Alright, technically you can pop leftovers in the fridge, wrapped up tight for up to a day. But honestly, in my house, it never lasts more than a few hours. The bread can go soggy if you wait too long, but I think the flavors get even better the next day (if you’re lucky enough to have leftovers, which is rare).
How I Like to Serve It (But Do Your Thing)
This flatbread is killer as a light dinner with a leafy green salad (arugula, lemon, olive oil, done). But sometimes I slice it smaller for appetizers when friends come round, and it just disappears. My cousin dips his in chili oil which is a… strong choice, but, to each their own. I usually serve it straight away, maybe with a cold glass of rosé if I’m feeling fancy.
Lessons I’ve Learned (Usually the Hard Way)
- Don’t rush the grilling. I once tried to speed things up and ended up with peach mush. Slow and steady gets you those gorgeous grill marks.
- Let the burrata come to room temp before tearing—otherwise, it’s like tearing a cold rubber band. Not fun.
- Don’t skip the olive oil drizzle—it ties everything together. I forgot it once, and the whole thing tasted flat (no pun intended, but there it is).
FAQ (Yes, I’ve Actually Been Asked These Things)
- Can I use canned peaches? Eh, you can, but fresh is way better. If you do use canned, drain and pat them dry so they don’t drown your flatbread.
- What’s the best way to grill without an outdoor grill? I use a grill pan (love my Lodge Cast Iron one), or sometimes I’ll just broil for a couple minutes. Just keep an eye on it; things go from golden to burnt in no time flat!
- Can I make this gluten-free? Absolutely—look for a gluten-free flatbread or crust. Minimalist Baker has a solid recipe if you want to make your own, but honestly, store-bought is grand.
- Do I have to use burrata? Nope. Mozzarella is great, ricotta works too, and I even used labneh once. Go rogue!
- How do you keep the peaches from sticking? Oiling the grill and the peaches helps. But sometimes, they stick anyway. Just scrape ‘em up and call it “caramelized.”
Anyway, if you give this a go, drop me a line and let me know how you like it! Or, you know, just enjoy every messy, creamy, peachy bite. Life’s too short not to get a little cheese on your fingers.
Ingredients
- 2 flatbreads or naan
- 2 ripe peaches, pitted and sliced
- 1 tablespoon olive oil
- 1 ball (about 4 oz) burrata cheese
- 1/4 cup fresh basil leaves
- 2 tablespoons balsamic glaze
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
-
1Preheat a grill or grill pan to medium-high heat. Brush the peach slices with olive oil.
-
2Grill the peach slices for 2-3 minutes per side until grill marks appear and the peaches are slightly softened. Remove from the grill.
-
3Lightly brush the flatbreads with olive oil and grill for 1-2 minutes per side until warm and slightly crispy.
-
4Arrange the grilled peaches evenly over the flatbreads. Tear the burrata and distribute it on top.
-
5Sprinkle with sea salt and black pepper. Top with fresh basil leaves and drizzle with balsamic glaze before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
