Last summer, I found myself at a backyard barbecue where the host brought out these beautiful skewers that instantly stole the show. They were simple yet unexpected—juicy grilled peaches paired with creamy burrata and fresh basil, all drizzled with honey and balsamic glaze. I remember thinking, “Why haven’t I thought of this before?” After a few tweaks back in my own kitchen (and burning a peach slice or two, because yes, that happened), I nailed the perfect balance of smoky, sweet, and creamy in under 20 minutes. These grilled peach caprese skewers with burrata have since become my go-to for quick summer appetizers and light dinners. They’re the kind of recipe that feels fancy but is so easy you can whip it up on a weeknight—or impress guests without breaking a sweat.
What makes these skewers stand out? It’s the magic of grilling peaches just enough to caramelize their natural sugars without turning them to mush, then pairing them with burrata’s rich creaminess and that fresh, peppery basil. Plus, the drizzle of honey and balsamic glaze? Game changer. I’ve tested this recipe at least 10 times (I’m serious, my family’s gotten tired of peaches for a bit), and I’ve learned the exact timing and ingredients that make it shine every single time.
If you’re craving a fresh, vibrant dish that’s ready in a flash and perfect for summer, you’re going to love this grilled peach caprese skewers recipe. Plus, it’s a fun way to use burrata, which I feel like doesn’t get as much love as mozzarella but deserves way more spotlight.
Why You’ll Love This Recipe
This recipe has totally changed my summer appetizer game. Here’s why I keep coming back to these grilled peach caprese skewers with burrata:
- Super Quick to Make — From start to finish, these skewers take about 20 minutes. I’ve made them multiple times before dinner guests arrived, and they always disappear fast.
- Fresh and Flavorful — The combination of grilled peaches and creamy burrata is a fresh twist on the classic caprese salad. It’s sweet, smoky, tangy, and creamy all at once.
- Minimal Ingredients — You only need a handful of ingredients, most of which I usually have on hand. Peaches, burrata, basil, olive oil, and a couple of pantry staples.
- Great for Entertaining — These skewers are perfect finger food for parties and BBQs. Plus, they look so pretty on a platter, people assume you slaved over them (which you didn’t).
- Customizable — Want to make it vegan? Swap burrata for a plant-based cheese or marinated tofu. Allergic to nuts? No problem—the recipe works well without any additions.
Honestly, these skewers have become my “easy wow” recipe for summer. Whether for a quick snack, picnic, or alongside grilled street corn (which pairs beautifully—more on that later), they never disappoint.
Ingredients You’ll Need
Here’s the thing: this ingredient list looks fancy, but you probably have most of it already. I’m picky about the quality of a few ingredients here because they really make a difference.
- Fresh Peaches (2 large, ripe but firm) — Peaches that are too soft won’t hold up well on the grill. Firm peaches develop the best caramelized flavor when grilled. I sometimes buy a few extra and snack on the rest.
- Burrata Cheese
- Fresh Basil Leaves (1 cup, loosely packed) — Fresh basil adds brightness and that classic caprese flavor. Don’t skip it!
- Extra Virgin Olive Oil (2 tablespoons / 30ml) — Use a good-quality olive oil for drizzling and brushing the peaches. It adds richness and depth.
- Honey (1 tablespoon / 15ml) — Balances the smoky grilled peaches with just a touch of sweetness.
- Balsamic Glaze (2 tablespoons / 30ml) — You can buy this ready-made or make your own by reducing balsamic vinegar. Adds tanginess and a beautiful finish.
- Wooden Skewers (6-8) — Soak in water for 30 minutes before grilling to prevent burning.
- Salt and Freshly Ground Black Pepper — Just a pinch to season.
Pro tip: If burrata isn’t available, fresh mozzarella balls work as a substitute, but the creaminess won’t be quite the same. And if you want to add a little crunch, toasted pine nuts or chopped pistachios sprinkled on top are incredible.
Equipment Needed
You don’t need a fancy kitchen setup for these skewers. Here’s what I use:
- Grill or Grill Pan — I prefer an outdoor grill for that authentic smoky flavor, but a grill pan works just fine on the stovetop. Just make sure it’s hot before you start.
- Mixing Bowl — For tossing peaches with olive oil and seasoning.
- Small Bowl or Jar — For mixing honey and balsamic glaze if you want to drizzle together.
- Tongs — To safely turn the skewers on the grill.
- Cutting Board and Knife — For slicing peaches and prepping basil.
- Wooden Skewers — Soaked to avoid burning.
If you don’t have skewers, you can also serve the ingredients deconstructed on a platter for a rustic vibe, but the skewers are just so fun and easy for guests to grab.
How to Make It: Step-by-Step
Alright, let’s get grilling. I’m walking you through exactly how I do it, including the little tricks I’ve learned from burnt peach slices and overcooked cheese moments.
- Prep Your Peaches and Basil (5 minutes)
Rinse and slice your peaches into wedges about ½ inch thick—thick enough to hold together on the skewer. Gently wash and pat dry your basil leaves. If the leaves are large, tear them into bite-sized pieces. - Season and Oil the Peaches (2 minutes)
In a mixing bowl, toss peach wedges with 1 tablespoon of the olive oil and a pinch of salt. This helps them caramelize and prevents sticking. - Assemble the Skewers (5 minutes)
Thread peach wedges, basil leaves, and small burrata balls (tear larger burrata into bite-sized pieces) onto the skewers, alternating for a colorful, balanced look. Aim for 3-4 peaches, 3-4 basil leaves, and 2-3 pieces of burrata per skewer. - Grill the Skewers (5 minutes)
Heat your grill or grill pan to medium-high. Brush the grates or pan with olive oil to prevent sticking. Place the skewers on the grill and cook for about 2-3 minutes per side. You want nice grill marks and the peaches to soften slightly but not turn mushy. Watch the cheese carefully—it should warm but not melt completely. - Drizzle and Serve (2 minutes)
Remove skewers from heat and arrange on a serving platter. Drizzle with remaining olive oil, honey, and balsamic glaze. Finish with freshly ground black pepper. Serve immediately.
Quick tip: If you want to make your own balsamic glaze, simmer ½ cup balsamic vinegar over low heat until it reduces by half and thickens slightly—takes about 10-15 minutes. Store extras in the fridge for salads and more.
Expert Tips & Tricks
Here’s everything I’ve picked up from making these skewers dozens of times. These tips will save you from my rookie mistakes:
- Don’t Overcook the Burrata — Burrata is delicate. The goal is to warm it slightly, not melt it into a puddle. Keep an eye on the skewers and remove them from the grill as soon as the cheese softens.
- Use Firm but Ripe Peaches — Too soft and the peaches fall apart on the grill; too firm and they won’t caramelize properly.
- Soak Wooden Skewers — This prevents the skewers from burning and makes grilling safer.
- Brush the Grill — Always oil your grill grates before cooking to prevent sticking and tearing of the peaches.
- Make the Balsamic Drizzle Ahead — It keeps well in the fridge and adds a beautiful tangy-sweet finish every time.
- Season the Peaches — A pinch of salt enhances the sweetness and balances the flavors.
- For a Toasty Crunch — Sprinkle toasted pine nuts or chopped pistachios on top just before serving.
Variations & Substitutions
Once you’ve mastered the basic grilled peach caprese skewers with burrata, here are some fun ways to mix it up:
- Swap Burrata for Mozzarella or Vegan Cheese — Fresh mozzarella balls work well if you want a milder, less creamy cheese. For a vegan twist, try marinated tofu or a nut-based cheese alternative.
- Add Prosciutto — Wrap each peach slice in a thin slice of prosciutto before skewering for a salty, savory addition that pairs beautifully with the sweetness.
- Grill Other Stone Fruits — Nectarines or plums work great if you want to switch up the fruit.
- Herb Mix — Try swapping basil for mint or adding a sprinkle of fresh thyme for a different aromatic note.
- Spicy Kick — Drizzle a little chili oil or sprinkle red pepper flakes on top for heat.
- Serve with a Side — These skewers pair perfectly with grilled street corn with cotija cheese, which is another quick summer favorite I love making.
Serving & Storage
I usually serve these skewers fresh off the grill, straight onto a pretty platter. They’re perfect as a light appetizer, part of a picnic, or alongside grilled meats or a simple green salad.
Serving Ideas:
- Drizzle extra balsamic glaze and honey on the side for dipping.
- Pair with crusty bread or crostini for a little crunch.
- Serve alongside grilled street corn with cotija cheese for a festive summer spread.
Storage: These skewers are best eaten fresh. Burrata doesn’t hold up well for leftovers, and grilled peaches will lose their texture. But if you have extras, store components separately:
- Peaches: Store in an airtight container in the fridge and reheat gently on the grill or stovetop before serving.
- Burrata: Keep refrigerated and add fresh when serving.
- Skewers: Can be assembled just before serving to keep everything fresh.
Reheating grilled peaches is easy—just warm them quickly in a hot pan or on the grill for a minute or two. Avoid microwaving as it makes the texture mushy.
Nutrition Information
I’m not a nutritionist, but here’s a rough breakdown per serving (based on 6 skewers):
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 7g |
| Carbohydrates | 14g |
| Fiber | 2g |
| Sugar | 11g |
| Fat | 12g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 110mg |
| Calcium | 150mg |
What’s good: The burrata provides a nice dose of calcium and protein, while the peaches add natural sweetness and fiber. The fat mostly comes from the cheese and olive oil, so it feels indulgent but not heavy.
What to know: This recipe contains dairy and is naturally gluten-free. If you want to lighten it up, use less cheese or swap burrata for fresh mozzarella.
Final Thoughts
So that’s my favorite way to enjoy summer’s best fruit in a fresh, easy, and elegant way. These grilled peach caprese skewers with burrata are proof that sometimes the simplest ingredients make the biggest impact. They’ve saved me more than once when I needed a last-minute appetizer or a light meal that feels special without fuss.
Don’t be afraid to make them your own—add a sprinkle of your favorite nuts, toss in some grilled cauliflower mac and cheese on the side for a heartier meal, or swap herbs to suit your mood. I’d love to hear how you customize this recipe, or if you run into any bumps along the way.
Drop a comment below if you make these skewers and tell me your favorite twist. Happy grilling! And may your kitchen smell as irresistible as mine does right now.
Frequently Asked Questions
Q: Can I use frozen peaches for this recipe?
A: Fresh peaches are definitely best for grilling because they hold their shape and caramelize nicely. Frozen peaches tend to be too soft and watery when thawed, which can make the skewers mushy. If you only have frozen, try patting them dry really well and grilling quickly, but results may vary.
Q: How do I prevent the burrata from melting too much on the grill?
A: Burrata is delicate, so grill the skewers over medium heat and watch carefully. You want just a slight warming and softening, not melting into a puddle. Alternatively, add the burrata fresh after grilling the peaches and basil.
Q: Can I make these skewers ahead of time?
A: You can prep the fruit and basil in advance and store separately in the fridge. Assemble and grill just before serving for best texture and flavor. Burrata should be added fresh before serving.
Q: What can I substitute if I can’t find balsamic glaze?
A: You can reduce balsamic vinegar on your stovetop until thickened, or simply drizzle good-quality balsamic vinegar and honey separately. Alternatively, a splash of aged balsamic vinegar works well.
Q: Can I grill these skewers indoors?
A: Yes! Use a cast iron grill pan or a regular non-stick pan with a bit of oil. The flavor won’t be quite as smoky as outdoor grilling, but you’ll still get the caramelization on the peaches.
Q: Are these skewers gluten-free?
A: Absolutely, this recipe is naturally gluten-free! Just watch any additional sides or dips if you’re serving to guests with gluten sensitivities.
Q: What’s the best way to cut peaches for skewers?
A: Slice peaches into wedges about ½ inch thick. This thickness keeps them sturdy enough to hold together on the skewer and grill without falling apart.
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Grilled Peach Caprese Skewers with Burrata
- Total Time: 17 minutes
- Yield: 6 skewers 1x
Description
Juicy grilled peaches paired with creamy burrata and fresh basil, drizzled with honey and balsamic glaze. A quick, fresh, and flavorful summer appetizer ready in 20 minutes.
Ingredients
- 2 large ripe but firm fresh peaches
- 8 oz (225g) burrata cheese
- 1 cup loosely packed fresh basil leaves
- 2 tablespoons (30ml) extra virgin olive oil
- 1 tablespoon (15ml) honey
- 2 tablespoons (30ml) balsamic glaze
- 6–8 wooden skewers, soaked in water for 30 minutes
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Rinse and slice peaches into ½ inch thick wedges. Wash and pat dry basil leaves; tear large leaves into bite-sized pieces.
- In a mixing bowl, toss peach wedges with 1 tablespoon olive oil and a pinch of salt.
- Thread peach wedges, basil leaves, and small burrata pieces onto skewers, alternating ingredients. Use 3-4 peach wedges, 3-4 basil leaves, and 2-3 burrata pieces per skewer.
- Heat grill or grill pan to medium-high and brush grates with olive oil. Grill skewers for 2-3 minutes per side until peaches have grill marks and soften slightly, and burrata warms but does not melt.
- Remove skewers from grill and arrange on a serving platter. Drizzle with remaining olive oil, honey, and balsamic glaze. Finish with freshly ground black pepper and serve immediately.
Notes
Use firm but ripe peaches to prevent them from falling apart on the grill. Soak wooden skewers before grilling to avoid burning. Watch burrata carefully to warm it without melting. Balsamic glaze can be homemade by reducing balsamic vinegar. For a vegan version, substitute burrata with plant-based cheese or marinated tofu. Toasted pine nuts or chopped pistachios add a nice crunch if desired.
- Prep Time: 12 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 180
- Sugar: 11
- Sodium: 110
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 14
- Fiber: 2
- Protein: 7
Keywords: grilled peaches, caprese skewers, burrata, summer appetizer, easy recipe, grilled fruit, basil, balsamic glaze, honey drizzle
