Grilled Peach and Burrata Skewers with Honey Balsamic

Late August, and the farmer’s market bags are practically groaning under the weight of them. The peaches, I mean. They’re at that point where they’re so ripe you have to eat them leaning over the sink, juice running down your chin, or they’ll stain your shirt. It was a Tuesday, I think. I had a ball of burrata in the fridge that was begging to be used, a bottle of good balsamic that felt too fancy for just salad, and a grill that was still hot from dinner. I wasn’t trying to be clever. I just wanted something that felt like the season tasted—sun-warm and a little bit sweet. So I sliced a peach, tore the burrata, and threaded it all onto a skewer. The honey balsamic glaze was an afterthought, a quick whisk of things I had on hand. But the moment that first bite hit, salty, creamy, sweet, smoky, I knew this wasn’t just a snack. This was the recipe I’d be making for every summer gathering from now on. It’s that simple, and somehow, that special.

Why You’ll Love This Recipe

This isn’t your average appetizer. It’s the kind of thing that makes people stop mid-conversation and ask, “What is this?” The combination of warm, caramelized peaches with cool, creamy burrata and a sticky-sweet balsamic glaze is honestly next-level. I’ve tested this dozens of times to get the perfect char on the fruit without it falling apart, and I’ve nailed the timing.

• Quick & Easy : These skewers come together in under 15 minutes. Perfect for last-minute entertaining or a fancy weeknight treat.
• Simple Ingredients : You only need a handful of things. No weird grocery store finds here.
• Perfect for Summer Parties : Great for BBQs, bridal showers, or a light dinner alongside a watermelon feta mint salad.
• Crowd-Pleaser : I’ve served these to kids and grandparents, and they disappear every single time.
• Unbelievably Delicious : The texture contrast—soft, creamy, slightly chewy—is pure comfort food magic.

What makes this recipe different? It’s the technique. Grilling the peaches just long enough to get those beautiful char marks without turning them to mush. And that glaze? It’s not just balsamic. The honey balances the acidity perfectly. This is the version you’ll come back to again and again. It’s the one that feels effortless but tastes like you spent hours on it. Honestly, it’s the kind of appetizer that makes you close your eyes after the first bite.

What Ingredients You Will Need

This recipe uses simple, summery ingredients that work together to create something truly special. Most of these are pantry or farmer’s market staples during the warmer months. I’ve included a few notes on what to look for to get the best results.

• Ripe but firm peaches (4 large) – You want them fragrant and sweet, but not so soft they’ll fall apart on the grill. Freestone peaches are easiest to pit. (Look for a deep golden color and a slight give when you gently squeeze.)
• Burrata cheese (8 oz) – This is the star. The creamy center is what makes these skewers so indulgent. I prefer the ones from BelGioioso or a local artisan brand. (Make sure it’s at room temperature for the best texture.)
• High-quality balsamic vinegar (¼ cup) – Don’t use the cheap stuff here. A good aged balsamic has a natural sweetness and thickness that makes the glaze sing.
• Honey (2 tablespoons) – Local honey adds a lovely floral note, but any good honey works. (Adds a natural sweetness that balances the tangy balsamic.)
• Fresh basil leaves (¼ cup, packed) – For garnish and that fresh, peppery pop. Use the small, tender leaves if you can.
• Extra-virgin olive oil (2 tablespoons) – For brushing the peaches. A good fruity olive oil adds another layer of flavor.
• Flaky sea salt (like Maldon) – A sprinkle at the end is non-negotiable. It brings everything into focus.
• Freshly cracked black pepper – Just a touch to finish.
• Wooden or metal skewers (8-10) – If using wooden ones, soak them in water for at least 30 minutes before grilling to prevent burning.

Ingredient Tip: If you can’t find burrata, fresh mozzarella is a decent substitute, though it won’t have that luscious, creamy center. For a dairy-free version, try a good quality cashew-based mozzarella, but the texture will be different.

Equipment Needed

You don’t need much for this recipe, which is part of its charm. Here’s what you’ll want to have on hand:

• Grill – Gas or charcoal both work beautifully. A grill pan indoors works too if the weather doesn’t cooperate. I’ve used all three, and honestly, charcoal gives the best smoky flavor.
• Small saucepan – For making the honey balsamic glaze. A non-stick one is easiest to clean.
• Pastry brush – For brushing the peaches with olive oil. A silicone one is great and doesn’t shed bristles.
• Tongs – For flipping the skewers on the grill. Get a good pair with a silicone grip.
• Cutting board and sharp knife – For slicing the peaches and basil.
• Serving platter – Something wide and flat to arrange the skewers on.

Budget-Friendly Tip: You don’t need a fancy grill. A simple $20 charcoal kettle grill or even a cast-iron grill pan on your stove will do the job perfectly. I’ve made these on a tiny hibachi grill at a friend’s cabin, and they were just as good.

Preparation Method

Let’s get to it. This comes together fast, so have everything prepped and ready before you start grilling.

1. Make the honey balsamic glaze. In your small saucepan, combine the ¼ cup balsamic vinegar and 2 tablespoons honey. Bring it to a gentle simmer over medium heat, then reduce the heat to low. Let it bubble away for about 5-7 minutes, stirring occasionally, until it has reduced by about half and coats the back of a spoon. It should look like a thin syrup. Be careful not to burn it—it can go from perfect to bitter in seconds. Remove from heat and set aside. It will thicken more as it cools.
2. Prep the peaches. Wash and dry your peaches. Cut each one in half, twist to separate, and remove the pit. Then cut each half into 4 wedges. You want them to be roughly the same size so they cook evenly. (A pro tip: if your peaches are very ripe, handle them gently so they don’t bruise.)
3. Assemble the skewers. Gently tear the burrata into pieces about the size of a walnut. You want each piece to have some of that creamy center. Thread a peach wedge onto a skewer, followed by a piece of burrata, then another peach wedge. The burrata should be sandwiched between the peach slices so it doesn’t fall off the grill. Repeat with the remaining skewers. You should get about 8-10 skewers total.
4. Brush with olive oil. Using your pastry brush, lightly coat each exposed side of the peach wedges with olive oil. This helps prevent sticking and promotes beautiful char marks. Don’t brush the burrata directly—it’s delicate enough.
5. Preheat the grill. Get your grill nice and hot over medium-high heat. You want it around 400-450°F (200-230°C). Clean the grates well and give them a quick brush with oil using a paper towel held with tongs. This is crucial for preventing the peaches from sticking.
6. Grill the skewers. Place the skewers on the hot grill. Let them cook for about 2-3 minutes per side without moving them. You’re looking for those beautiful grill marks and the peaches should be slightly softened but still holding their shape. The burrata will get a little warm and might start to soften, which is perfect. Use your tongs to carefully flip them. Cook for another 2-3 minutes on the second side.
7. Arrange and finish. Transfer the grilled skewers to your serving platter. Drizzle generously with the honey balsamic glaze. Sprinkle with the fresh basil leaves, a good pinch of flaky sea salt, and a crack of black pepper. Serve immediately while the burrata is still warm and creamy.

Troubleshooting Tip: If a piece of burrata falls off the skewer while grilling, don’t panic! Just scoop it up with your tongs and place it back on the skewer when you flip. It happens to the best of us. Honestly, I’ve had it happen more times than I’d like to admit.

Cooking Tips & Techniques

I’ve made these skewers more times than I can count, and I’ve learned a few things along the way—some through success, some through spectacular failure. Here’s what I know for sure.

Don’t overcrowd the grill. Give each skewer a little breathing room. If you crowd them, the peaches will steam instead of charring, and you’ll lose that beautiful smoky flavor. I usually do two batches if I’m making a big batch for a party.

Patience is key with the glaze. I once walked away from the balsamic reduction and came back to a burnt, sticky mess. It smelled terrible. Keep an eye on it, and take it off the heat as soon as it coats the back of a spoon. It will continue to thicken as it cools, so don’t worry if it looks a bit thin at first.

The temperature of the burrata matters. Take it out of the fridge about 20 minutes before you start grilling. Cold burrata is firmer and easier to skewer, but room temperature burrata has that dreamy, oozy texture when it hits the warm peaches. It’s a balancing act.

Multitasking strategy: While the glaze is simmering, prep your peaches and skewer them. By the time the glaze is done, your skewers are ready to hit the grill. This whole recipe can be done in under 20 minutes if you stay organized.

A mistake I made: The first time I made these, I used balsamic vinegar that was too cheap and thin. The glaze never thickened properly, and it tasted harsh and acidic. Trust me on this—use a good quality balsamic. It makes all the difference.

Variations & Adaptations

This recipe is wonderfully flexible. Here are a few ways I’ve changed it up depending on what I have on hand or who I’m serving.

• Summer Berry Twist : Swap half the peaches for fresh figs or plums when they’re in season. The combination of grilled figs and burrata is absolutely divine. Or try grilled apricots for a slightly tarter flavor.
• Herb Swap : If you don’t have basil, fresh mint or even a few sprigs of thyme work beautifully. Mint especially pairs well with the honey and peaches. I did a version with mint and a sprinkle of chopped pistachios last month, and it was a hit.
• Spicy Kick : Add a tiny pinch of red pepper flakes to the honey balsamic glaze before reducing. The heat cuts through the richness of the burrata and adds a surprising layer of complexity. My husband loves this version.
• Indoor Method : No grill? No problem. Use a cast-iron grill pan on your stovetop over medium-high heat. You’ll still get those nice char marks. Or, you can roast the peach wedges in a 425°F (220°C) oven for about 8-10 minutes. It’s not quite the same, but it’s still delicious.
• Dairy-Free Adaptation : For a dairy-free version, use a good quality vegan mozzarella or a cashew-based cheese. The texture won’t be identical, but the flavor combination still works beautifully.

I once tried a version with a drizzle of hot honey instead of the balsamic glaze. It was fantastic. Honestly, you can’t go wrong with this basic formula—fruit + creamy cheese + something sweet and tangy.

Serving & Storage Suggestions

These skewers are best served immediately, right off the grill, while the burrata is still warm and the peaches have that slight char. I like to arrange them on a large wooden board or a white platter so the colors really pop. A drizzle of extra glaze and a final sprinkle of flaky salt right before serving makes them look restaurant-worthy.

What to serve with them: These skewers are fantastic as an appetizer on their own, but they also pair beautifully with a simple green salad or a grilled shrimp skewers for a full summer meal. A glass of crisp Prosecco or a dry rosé is the perfect drink pairing. I also love serving them alongside a creamy passion fruit mousse cups for a complete dinner party menu.

Storage: These really don’t store well, to be honest. The burrata will firm up in the fridge and the peaches will get soggy. If you have leftovers (which rarely happens in my house), you can keep them in an airtight container in the fridge for up to a day. To reheat, gently warm them in a skillet over low heat for a minute or two. Don’t microwave them—it will turn the burrata into a rubbery mess.

Flavor development: The glaze can be made up to a week in advance and stored in the fridge. Just let it come to room temperature before using. The flavors actually get a little deeper and more complex after a day or two.

Nutritional Information & Benefits

While these skewers are an indulgence, they do have some redeeming qualities. Here’s a rough estimate per serving (2 skewers):

• Calories: Approximately 220-250
• Protein: 10-12 grams (from the burrata)
• Fat: 14-16 grams (mostly from the cheese and olive oil)
• Carbohydrates: 18-20 grams (natural sugars from the peaches and honey)
• Fiber: 2-3 grams

Health benefits: Peaches are a great source of vitamins A and C, which support immune function and skin health. Burrata, being a fresh cheese, provides calcium and protein. The balsamic vinegar has antioxidant properties. This recipe is naturally gluten-free and can be made vegetarian. It contains dairy, so it’s not suitable for a vegan diet without modifications.

Dietary considerations: This recipe is naturally low in added sugar (only 2 tablespoons of honey for the entire batch) and can fit into a balanced diet. I love that it feels like a treat but isn’t loaded with processed ingredients.

Conclusion

These Grilled Peach and Burrata Skewers with Honey Balsamic are more than just a recipe—they’re a little piece of summer on a stick. They’re the kind of thing that makes you slow down and appreciate the season’s best produce. The sweet, smoky peaches, the creamy, luxurious burrata, and that tangy-sweet glaze all come together in a way that feels both effortless and special.

I honestly can’t recommend this recipe enough. It’s perfect for summer parties, but I’ve also made it for a quiet dinner at home when I wanted something that felt like a celebration. Don’t be afraid to play with the variations and make it your own. Maybe you’ll discover a combination you love even more than this one.

If you make these skewers, I’d love to hear about it. Drop a comment below and let me know how they turned out. Did you try a different fruit? A different herb? Share your twists and adaptations—I’m always looking for new ideas. And if you’re planning a summer gathering, these are sure to be the star of the show. Happy grilling!

Frequently Asked Questions

Can I make these skewers ahead of time?

You can prep the ingredients ahead of time, but I recommend grilling them just before serving. The peaches are best warm off the grill, and the burrata loses its creamy texture if it sits too long. You can make the glaze up to a week in advance and store it in the fridge.

What if I can’t find burrata cheese?

Fresh mozzarella is the best substitute, though it won’t have that luscious, creamy center. You can also try a good quality buffalo mozzarella. For a dairy-free option, look for a cashew-based mozzarella, but the texture will be different.

Can I use frozen peaches for this recipe?

I don’t recommend it. Frozen peaches release too much water when they thaw, which makes them mushy on the grill. Stick with fresh, ripe peaches for the best texture and flavor. If peaches aren’t in season, try grilled figs or plums instead.

How do I keep the burrata from falling off the skewer?

Sandwich the burrata between two peach wedges on the skewer. This holds it in place and protects it from direct contact with the grill grates. Also, make sure your burrata is slightly chilled when you skewer it—it’s firmer and easier to work with.

Can I make this recipe on an indoor grill pan?

Absolutely! A cast-iron grill pan works perfectly. Just make sure it’s preheated over medium-high heat and lightly oiled. You’ll get those same beautiful char marks. If you don’t have a grill pan, you can also roast the peach wedges in a hot oven.

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