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Grilled Nectarines With Burrata and Honey – Simple, Sunny, and Elegant

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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ripe nectarines (4 medium; peaches work in a pinch)
  • Burrata (8–12 ounces; two medium balls or one large)
  • Honey (mild or wildflower; use what you love)
  • Extra-virgin olive oil
  • Fresh lemon (for zest and a squeeze of juice)
  • Flaky sea salt
  • Freshly ground black pepper
  • Fresh herbs (basil, mint, or thyme)
  • Optional add-ins: crushed pistachios or almonds, prosciutto, chili flakes, balsamic glaze, arugula

Method
 

  1. Heat the grill: Preheat a gas grill to medium-high or set a grill pan over medium-high heat. Clean and oil the grates lightly so the fruit doesn’t stick.
  2. Prep the nectarines: Halve the nectarines and remove the pits. If they’re very large, cut into wedges. Toss with 1–2 teaspoons of olive oil and a pinch of salt.
  3. Grill the fruit: Place nectarines cut-side down. Grill 2–4 minutes until charred lines appear and the fruit softens slightly. Flip and grill 1–2 minutes more. You want tender, not mushy.
  4. Plate the burrata: Arrange burrata on a serving platter. Gently tear it open so the creamy center spills out a bit. Drizzle with a little olive oil and a pinch of salt.
  5. Add the nectarines: Nestle the warm nectarines around the burrata. The heat will soften the cheese in the best way.
  6. Finish with flavor: Drizzle honey generously over the fruit and cheese. Add lemon zest and a light squeeze of lemon juice. Crack pepper over everything. Scatter torn basil or mint on top.
  7. Optional extras: Add a handful of arugula under the burrata, sprinkle toasted nuts, lay a few ribbons of prosciutto, or finish with a touch of balsamic glaze for tangy sweetness.
  8. Serve immediately: This dish is best warm and fresh. Offer crusty bread or crostini to scoop it all up.