Best Grilled Peach and Burrata Skewers with Honey Drizzle

There used to be a tiny rooftop spot in downtown Charleston called The Perch that made grilled peaches with burrata that I still dream about. When they closed after that first summer, I honestly went through a little mourning period. No joke—I called my sister and said, “Where am I supposed to get those peaches now?” After 12 tries—some burnt, some too sweet, one where the burrata slid right off the skewer and hit the grill—I finally got it. These Grilled Peach and Burrata Skewers with Honey Drizzle are the exact recreation of that rooftop memory.

The first time I attempted them at home, I used peaches that were way too ripe. They turned into mush the second they hit the grates. I stood there with a spatula, trying to salvage what looked like sweet peach soup. My neighbor Dave poked his head over the fence and asked if I was making jam. That was attempt number three. By attempt seven, I had learned the hard way that peach firmness matters more than you’d think. By attempt twelve, I had the timing down to a science.

What makes these skewers so special is the contrast—warm, caramelized peaches against cold, creamy burrata, all tied together with a honey drizzle that gets just a little smoky from the grill. It’s one of those recipes that looks fancy but takes maybe 15 minutes total. You know that feeling when you bring something to a party and everyone asks for the recipe? That’s this dish. I’ve made it for summer barbecues, anniversary dinners, and even a random Tuesday when I needed something beautiful on my plate.

Why You’ll Love This Recipe

Let me tell you why these skewers have become my most-requested summer dish. I’ve tested this recipe more times than I care to admit, and every single version taught me something new about balancing flavors and textures on a grill.

• Quick & Easy: These come together in under 20 minutes from start to finish. Perfect for those evenings when you want something impressive but don’t have hours to spend in the kitchen.
• Simple Ingredients: You only need five main ingredients—peaches, burrata, honey, balsamic vinegar, and fresh basil. No fancy grocery store trips required.
• Perfect for Summer Entertaining: Whether it’s a backyard barbecue, a bridal shower, or a casual dinner party, these skewers look absolutely stunning on a platter.
• Crowd-Pleaser: I’ve served these to kids, grandparents, and picky eaters. Everyone loves the combination of sweet, savory, and creamy.
• Unbelievably Delicious: The way the honey caramelizes on the grill creates this almost candy-like coating on the peaches. Paired with the cool burrata? Pure magic.

What makes this recipe different from other grilled peach dishes is the technique of grilling the peaches just long enough to get those beautiful char marks without losing their structure. I learned through trial and error that a screaming hot grill and exactly 3 minutes per side gives you peaches that are warm and smoky on the outside but still hold their shape. This isn’t just another appetizer—it’s the appetizer that people text me about weeks later asking for the recipe again.

What Ingredients You Will Need

This recipe uses simple, fresh ingredients that work together to create something truly special. Most of these are summer staples you might already have on hand, but I’ll share a few tips I’ve learned about picking the best versions.

• Firm ripe peaches, 4 medium (look for peaches that give slightly when pressed but still feel firm—avoid any with soft spots or bruising; I prefer freestone peaches for easier slicing)
• Burrata cheese, 8 ounces (look for fresh burrata in the refrigerated cheese section; I recommend BelGioioso or fresh burrata from a local Italian market for the creamiest texture)
• Honey, 3 tablespoons (use a good quality honey—local wildflower honey adds a lovely floral note; avoid honey that’s crystallized or too thick)
• Balsamic vinegar, 2 tablespoons (aged balsamic works best here; you want something with a little sweetness and body, not just cheap vinegar)
• Fresh basil leaves, 1/4 cup packed (for garnish; use the smallest, most tender leaves you can find)
• Extra virgin olive oil, 1 tablespoon (for brushing the grill grates and the peaches)
• Flaky sea salt, 1/2 teaspoon (Maldon sea salt is my go-to for finishing—it adds that perfect salty crunch)
• Freshly ground black pepper, 1/4 teaspoon
• Wooden skewers, soaked in water for 30 minutes (metal skewers work too, but wooden ones look more rustic and don’t conduct heat)

For the honey drizzle, you’ll want to warm the honey slightly before serving so it pours easily. I just microwave it for 10 seconds in a small bowl. If you want to get fancy, you can infuse the honey with a sprig of rosemary or a pinch of red pepper flakes for a little heat.

Substitution wise, you can use nectarines instead of peaches if that’s what looks best at the market. For a dairy-free version, try cashew-based ricotta or a high-quality vegan mozzarella. Just know the texture won’t be quite the same—burrata’s creaminess is really what makes this dish sing.

Equipment Needed

You don’t need much for this recipe, which is part of why I love it. Here’s what you’ll want to have ready:

• Outdoor grill or grill pan (a gas grill works perfectly; I’ve also used a cast iron grill pan on the stove with great results when the weather didn’t cooperate)
• 8 wooden skewers, soaked in water for 30 minutes (soaking prevents them from burning on the grill; I learned this the hard way when my first batch went up in flames)
• Tongs (long-handled tongs are best for flipping the skewers without burning your knuckles)
• Pastry brush (for brushing oil on the peaches and honey on the finished skewers)
• Small saucepan or microwave-safe bowl (for warming the honey and balsamic together)
• Serving platter (a white or light-colored platter makes the colors pop beautifully)
• Sharp knife and cutting board (for slicing the peaches and tearing the burrata)

If you don’t have a grill, don’t worry. A cast iron skillet on high heat works surprisingly well. You won’t get those perfect grill marks, but the caramelization will still happen. I’ve done it this way when it was raining and honestly, it was still delicious.

Preparation Method

1. Soak the skewers in water for at least 30 minutes before you start grilling. This prevents them from catching fire on the grill. Set a timer—I’ve forgotten this step and watched skewers turn to ash mid-cook.
2. Preheat your grill to medium-high heat, around 400-450°F (200-230°C). You want it hot enough to get those beautiful char marks but not so hot that the peaches burn before they soften. Let the grill heat up for at least 10 minutes with the lid closed.
3. Prepare the peaches while the grill heats. Wash and dry the peaches, then cut each one in half and remove the pit. Slice each half into 4 wedges, so you get 8 wedges per peach. You want them thick enough to stay on the skewer but thin enough to cook through.
4. Thread the peach wedges onto the soaked skewers, dividing them evenly. I usually put 4 wedges on each skewer, leaving a little space between each piece so the heat can circulate. Don’t overcrowd them—you want each wedge to have contact with the grill.
5. Brush the peaches with olive oil on both sides. This helps prevent sticking and promotes even caramelization. Season lightly with salt and pepper at this stage.
6. Clean and oil the grill grates using a grill brush and a paper towel dipped in oil held with tongs. This is crucial—peaches are sticky and will absolutely stick to dirty grates.
7. Grill the peach skewers for 3-4 minutes per side. You’ll know they’re ready when you see distinct grill marks and the peaches have softened slightly but still hold their shape. Don’t move them around too much—let them sit and develop those marks.
8. While the peaches grill, warm the honey and balsamic vinegar together in a small saucepan over low heat or in the microwave for 15-20 seconds. Stir to combine. You want it warm enough to drizzle easily but not boiling.
9. Remove the skewers from the grill and arrange them on a serving platter. Let them cool for just 2-3 minutes—you want them warm when you add the burrata.
10. Tear the burrata into pieces and arrange it around the skewers. Don’t slice it—tearing gives you those beautiful ragged edges that catch the honey drizzle. The warmth from the peaches will soften the burrata slightly.
11. Drizzle the honey-balsamic mixture generously over everything. Use a spoon or a squeeze bottle if you have one. I like to drizzle in a zigzag pattern for presentation.
12. Finish with flaky sea salt, a few cracks of black pepper, and fresh basil leaves scattered over the top. The salt is non-negotiable—it balances the sweetness and makes everything pop.

Serve immediately while the peaches are still warm and the burrata is cool and creamy. This is not a dish that sits well, so plan to eat it right away.

Cooking Tips & Techniques

After my many failed attempts, I’ve gathered some hard-won wisdom about getting these skewers just right.

Pick the right peaches. This is the most important tip I can give you. Peaches that are too ripe will turn to mush on the grill. Peaches that are too hard won’t soften enough and will taste sour. You want peaches that yield slightly when you press them but still feel firm. Think of it like a tennis ball that’s been used a few times—not brand new, not worn out.

Don’t skip soaking the skewers. I know I mentioned this already, but I’ve had skewers catch fire twice now and it’s a mess. Soak them for at least 30 minutes, and if you’re using wooden skewers that are thin, soak them for an hour. Metal skewers are actually easier and you don’t have to worry about this at all.

Let the grill get really hot. I made the mistake of rushing this step more than once. A hot grill gives you those beautiful char marks and caramelizes the natural sugars in the peaches. If the grill isn’t hot enough, the peaches will steam instead of sear, and you’ll end up with sad, pale fruit.

Oil the grates well. Peaches are sticky little things. Even with oiled peaches, they can still stick to the grates. I brush the grates with oil using a paper towel held with tongs, and I do it right before I put the skewers on.

Don’t overcrowd the skewers. Leave space between each peach wedge so the heat can circulate. I learned this the hard way when I packed 6 wedges on one skewer and the middle ones came out steamed instead of grilled.

Warm the honey. Cold honey is thick and hard to drizzle. A quick 10 seconds in the microwave makes it pourable and helps it coat the peaches and burrata evenly.

Variations & Adaptations

One of the best things about this recipe is how easily you can change it up. Here are some variations I’ve tried and loved:

Spicy Honey Version: Add a pinch of red pepper flakes or a drizzle of hot honey to the honey-balsamic mixture. The heat plays beautifully with the sweet peaches and creamy burrata. I made this for a game night once and it disappeared in about 5 minutes.

Herb Infusion: Swap the basil for fresh mint or thyme. Mint adds a cool, fresh note that’s lovely on hot summer days. Thyme adds an earthy, almost savory element that makes the dish feel more sophisticated.

Grilled Nectarine Version: Use nectarines instead of peaches. They’re firmer and hold up slightly better on the grill, and their flavor is a little more tart, which balances the honey nicely.

Balsamic Reduction: Instead of just mixing honey and balsamic, simmer 1/2 cup of balsamic vinegar until it reduces by half and becomes syrupy. Drizzle that over the skewers for a more intense, tangy flavor.

Add Prosciutto: Wrap each peach wedge in a thin slice of prosciutto before threading onto the skewer. The saltiness of the prosciutto against the sweet peaches and creamy burrata is absolutely incredible. Just be careful—the prosciutto can burn quickly on the grill, so watch it closely.

Dairy-Free Option: Use a cashew-based ricotta or a vegan mozzarella that melts well. The texture won’t be exactly the same, but the flavor combination still works beautifully.

Serving & Storage Suggestions

These skewers are best served immediately while the peaches are still warm and the burrata is cool and creamy. I like to arrange them on a large white platter with the burrata pieces scattered around, then drizzle everything with the honey-balsamic mixture and finish with fresh basil and flaky salt.

For a stunning presentation, serve them as an appetizer at your next summer gathering. They pair beautifully with a crisp white wine like Sauvignon Blanc or a light rosé. If you’re serving them as part of a larger meal, they go well with grilled chicken or fish, a simple arugula salad with lemon vinaigrette, and crusty bread for sopping up any leftover honey-balsamic goodness.

As for storage, honestly, these are really best eaten fresh. The peaches will continue to soften and release their juices, and the burrata will warm up and lose its lovely cold creaminess. If you absolutely must store leftovers, keep the components separate. Store the grilled peaches in an airtight container in the refrigerator for up to 2 days, and keep the burrata in its original packaging. When you’re ready to eat, let the peaches come to room temperature, tear fresh burrata over them, and drizzle with fresh honey and balsamic. The grilled peaches actually develop a deeper flavor overnight, so they’re still delicious—just not quite the same experience.

To reheat the peaches, pop them in a 350°F oven for 5 minutes or microwave them for 20 seconds. Just don’t reheat the burrata—add it fresh right before serving.

Nutritional Information & Benefits

Here’s a rough estimate of the nutritional content per serving (based on 4 servings):

Nutrient	Amount
Calories	285
Total Fat	18g
Saturated Fat	9g
Cholesterol	45mg
Sodium	320mg
Total Carbohydrates	28g
Dietary Fiber	3g
Sugars	22g
Protein	10g

Peaches are packed with vitamins A and C, plus fiber and antioxidants. Burrata provides calcium and protein, though it’s higher in fat than some other cheeses. The honey adds natural sweetness without refined sugar, and basil brings a dose of vitamin K and anti-inflammatory compounds. This dish is naturally gluten-free and can be made vegetarian-friendly. If you’re watching your dairy intake, just go easy on the burrata or try the dairy-free option I mentioned earlier.

Conclusion

These Grilled Peach and Burrata Skewers with Honey Drizzle are the kind of recipe that makes summer entertaining feel effortless. They look like you spent way more time than you actually did, and the flavor combination is honestly unforgettable. I still think about that rooftop in Charleston every time I make them, but now I have my own version that I’m proud of.

I’d love to hear how these turn out for you. Did you try a variation? Add something unexpected? Burn a few skewers in the process? Share your experience in the comments below—I read every single one and I love seeing your photos. Tag me on social media if you post them, and don’t forget to save this recipe for your next summer gathering. Trust me, you’ll want to make these again and again.

Frequently Asked Questions

Can I make these skewers ahead of time?

I don’t recommend making them completely ahead of time because the peaches are best warm and the burrata is best cold. However, you can prep the peaches by slicing them and threading them onto skewers up to a few hours ahead. Keep them covered in the refrigerator until you’re ready to grill. You can also mix the honey and balsamic ahead of time and store it at room temperature.

What if I can’t find burrata cheese?

Fresh mozzarella is the best substitute if you can’t find burrata. It won’t have that creamy center, but it will still taste delicious. You could also use ricotta cheese spread on the plate underneath the skewers for a similar creamy effect. Look for burrata in the specialty cheese section of most grocery stores—it’s becoming much more common.

Can I grill these on an indoor grill pan?

Absolutely. A cast iron grill pan works beautifully for this recipe. Just make sure it’s screaming hot before you add the peaches, and don’t overcrowd the pan. You might need to work in batches. The grill marks won’t be quite as defined as on an outdoor grill, but the caramelization will still happen.

How do I know when the peaches are done grilling?

You’re looking for distinct grill marks and slight softening of the peach flesh. The peaches should feel warm all the way through when you touch them with tongs. They should still hold their shape—if they’re falling apart, they’ve gone too far. I usually aim for 3-4 minutes per side on a hot grill.

Can I use frozen peaches instead of fresh?

I really don’t recommend frozen peaches for this recipe. They contain too much moisture and will turn into mush on the grill. Fresh, firm peaches are essential for getting that perfect texture. If peaches aren’t in season, try using nectarines or even firm plums instead. They’ll give you a similar result.

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