These grilled peaches and burrata make the perfect light summer meal. Summertime and grilled peaches go hand-in-hand like peanut butter and jelly.  Ripe, juicy and sweet, peaches are the quintessential summer fruit. Paired with fresh herbs, balsamic glaze, and creamy avocado and this recipe is hard to resist. Oh, and let’s not forget the garlic butter naan bread that can be torn apart and used to scoop up all the goodness. This is one of those dishes where you’re bound to get a little messy but feel completely satisfied.

Grilled Peaches and Burrata - Healthyish Foods

About this recipe

This grilled peaches and burrata recipe is messy, fun and insanely delicious. In my opinion, mealtime is so much more fun when your meal it is easy to make and share. It takes the pressure off knowing that you can effortlessly pull an amazing dinner recipe together in under 30 minutes. The only problem is that the garlic naan bread is so good, you’ll have to get some before it’s gone.

When grilling the peaches you will want to make sure that your peaches are firm and not overly ripe. Overly ripe peaches have had time to develop more sugar inside of the fruit. As a result these peaches are more likely to stick to the grill after the sugar caramelizes. So, make sure your peaches are more on the firm side.

Next, you’ll half the peach and remove the pit. Brush the inside of the peach with olive oil before grilling. This will make it easier to flip. Grill for 3-4 minutes on each side.

When prepping the garlic naan bread, I used store bought naan bread. Stonefire naan bread always tastes great and is easy to work with. Start by simply combining the butter garlic and Italian parsley in a small mixing bowl. Brush one side of the naan bread with the garlic butter mixture. Heat a skillet and toast the naan bread butter side down in the skillet until golden brown. Remove from the heat and set aside.

Once you assemble the dish feel free to dig in using your hands. Thats what makes this recipe is so fun. Tear a piece of naan bread and load it with your favorite bites. This grilled peaches and burrata recipe makes four light servings. Please see below for the nutritional information.

Grilled Peaches and Burrata - Healthyish Foods

Storage

Store any leftovers in an airtight container for two to three days. Looking for more grilled peach recipes? Try my grilled peach salad or my grilled peach and chicken kabobs. Both are easy recipes that tastes great in the warmer summer months! 

Grilled Peaches and Burrata - Healthyish Foods
Grilled Peaches and Burrata - Healthyish Foods

Grilled Peaches and Burrata

These grilled peaches and burrata make the perfect light summer meal. Summertime and grilled peaches go hand-in-hand like peanut butter and jelly. 
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Ingredients

  • 4 peaches, half, remove pit, and leave skin on
  • 2 large naan bread, Stonefire brand
  • 2 tablespoons butter
  • 1 teaspoon garlic paste
  • 1 tablespoon Italian parsley, plus extra to finish the dish
  • 3 cups arugula
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice, fresh squeezed
  • ½ avocado, sliced thin
  • 8 ounces burrata cheese, about 2 four ounce balls
  • 2 tablespoons reduced balsamic glaze
  • ½ teaspoon salt, to season
  • ¼ teaspoon black pepper

Equipment

  • grill
  • skillet
  • 2 mixing bowl
  • platter

Instructions 

  • Preheat the grill to 350-400 degrees.
  • Add the prepared peaches to the grill. See above for information on how to prepare them. Grill for 3-4 minutes per side.
  • Remove the peaches from the grill. Set aside.
  • In a small mixing bowl, toss the arugula lettuce with a drizzle of olive oil and fresh squeezed lemon. Season with some salt and pepper. Set the salad aside.
  • Combine butter, garlic paste, and parsley together. Mix well. Gently brush one side of the naan bread with the garlic butter.
  • Heat a medium-sized skillet over medium heat and lay the naan bread butter side down. Gently cook the naan bread until it’s golden brown and crispy. Once cooked to your liking, set aside.
  • Slice your avocado into thin slices and set it aside.
  • Drain any excess liquid off of your burrata.

Assemble the dish:

  • First, place the garlic butter naan bread down.
  • Next, add the arugula salad. Reserving some to finish the dish.
  • Then, add the grilled peach halves. You can place them anywhere; it doesn’t need to be perfect.
  • Next, nestle the burrata in the salad. Gently cut it open so the soft center begins to pour out.
  • Next, place avocado slices on top of the peaches, burrata, arugula, and garlic butter naan bread.
  • Drizzle everything with reduced balsamic glaze. Season with a pinch of salt and fresh cracked black pepper.
  • Finish with some of the extra chopped parsley and arugula lettuce.
  • Serve while the naan is still warm and enjoy!

Nutrition

Serving: 1serving, Calories: 528kcal, Carbohydrates: 51g, Protein: 17g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 771mg, Potassium: 480mg, Fiber: 5g, Sugar: 17g, Vitamin A: 1539IU, Vitamin C: 18mg, Calcium: 382mg, Iron: 1mg