Here is my favorite grilled peach and burrata flatbread recipe, with sweet grilled peaches, creamy burrata cheese, pesto, peppery arugula, and a drizzle of honey all piled on top of naan bread.
This flatbread is my go-to summer dinner when peaches are in season and I don’t want to spend much time in the kitchen. I love how the warm grilled peaches get all caramelized and sweet, and when they melt into that creamy burrata? Pure heaven. It’s fancy enough for guests but easy enough for a weeknight.
Why You’ll Love This Grilled Peach and Burrata Flatbread
- Ready in under 30 minutes – This flatbread comes together quickly, making it perfect for busy weeknights or when you need an impressive appetizer in a pinch.
- Sweet and savory combination – The grilled peaches paired with creamy burrata and peppery arugula create a flavor balance that’s hard to resist.
- Minimal ingredients – You only need a handful of simple ingredients to make this restaurant-quality dish at home.
- Works as a meal or appetizer – Serve it as a light dinner on warm summer evenings or slice it up for a crowd-pleasing party snack.
- No special equipment needed – You can make this on your grill or in your oven, so it’s accessible no matter your cooking setup.
What Kind of Peaches Should I Use?
For this flatbread, you’ll want to use ripe but still firm peaches that can hold up to grilling without turning to mush. Yellow peaches are the classic choice and have a sweet, traditional peach flavor, while white peaches tend to be a bit sweeter and less acidic if you prefer that. If your peaches are rock-hard, let them sit on the counter for a day or two until they give slightly when you press them – they should smell fragrant and peachy at the stem end. Freestone peaches are easier to work with than clingstone varieties since the pit comes out cleanly, making slicing much simpler.
Options for Substitutions
This recipe is pretty forgiving, so feel free to make a few swaps based on what you have:
- Peaches: If peaches aren’t in season, try nectarines, plums, or even fresh figs for a similar sweet-savory combo. Pears work too, though they’ll give you a slightly different flavor profile.
- Burrata: Don’t have burrata? Fresh mozzarella is a solid substitute, though it won’t have that creamy center. You could also use goat cheese or ricotta for a tangier twist.
- Flatbread or naan: Pita bread, pizza dough, or even a pre-made pizza crust will work just fine. Just adjust your cooking time based on thickness.
- Basil pesto: Store-bought pesto is totally fine, but you can also use sun-dried tomato pesto or even a drizzle of balsamic glaze if you’re out of the green stuff.
- Arugula: Baby spinach, mixed greens, or fresh basil leaves make great alternatives if you’re not into arugula’s peppery bite.
- Honey: Maple syrup or agave nectar can step in for honey if needed, giving you that sweet finish.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling flatbread is walking away from the grill – these thin breads can go from perfectly charred to burnt in under a minute, so keep a close eye on them and have your toppings ready to go.
Skipping the oil on your peaches is another common error that leads to fruit sticking to the grates and falling apart, so make sure to coat them lightly before they hit the heat.
Don’t add the burrata too early or it will melt completely and slide right off the flatbread – wait until after you flip the naan to add the cheese, and keep the grill covered so it softens without turning into a puddle.
Finally, resist the urge to press down on the flatbread while it’s grilling, as this squeezes out moisture and creates a tough, cardboard-like texture instead of a crispy base with a soft interior.
What to Serve With Grilled Peach and Burrata Flatbread?
This flatbread is pretty filling on its own, but I love serving it alongside a simple mixed greens salad dressed with lemon vinaigrette to balance out the sweetness of the peaches. If you’re making this for a group, it pairs really well with other appetizers like marinated olives, prosciutto-wrapped melon, or a charcuterie board. For a more complete meal, try it with a light soup like gazpacho or a chilled cucumber soup, especially during the summer months. You could also cut the flatbread into smaller pieces and serve it as an appetizer before grilling up some chicken or fish for the main course.
Storage Instructions
Store: This flatbread is best enjoyed fresh since the burrata and arugula don’t hold up well once assembled. If you have leftovers, store them in an airtight container in the fridge for up to 2 days, but keep in mind the bread will get a bit soggy and the greens will wilt.
Make Ahead: You can definitely prep the components separately to save time. Grill the peaches up to a day ahead and keep them in the fridge, and store the pesto in a sealed container for up to a week. Just assemble everything right before serving so the flatbread stays crispy and the burrata stays creamy.
Serve: If you do have leftover assembled flatbread, let it come to room temperature before eating, or warm it gently in the oven at 300°F for about 5 minutes. The burrata won’t be quite as creamy, but it still tastes pretty good with those sweet grilled peaches.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
| Servings | 4 slices |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1050
- Protein: 30-36 g
- Fat: 46-54 g
- Carbohydrates: 90-105 g
Ingredients
For the flatbread base:
- 3 peaches (sliced into 1/2-inch thick wedges for grilling)
- 2 naan flatbreads
- 3 tablespoons olive oil
- 6 tablespoons pesto (Barilla Creamy Genovese)
- 9 oz burrata (torn into 1-inch pieces to melt evenly)
For the toppings:
- 2 handfuls baby arugula
- 1/2 tablespoon fresh lemon juice (to toss with arugula)
- 2 tablespoons honey (for drizzling)
- 1 tablespoon balsamic glaze (optional for extra depth)
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon flakey sea salt
Step 1: Prepare the Mise en Place and Preheat the Grill
- 3 peaches, sliced into 1/2-inch wedges
- 2 handfuls baby arugula
- 1/2 tablespoon fresh lemon juice
- 9 oz burrata, torn into 1-inch pieces
Preheat your grill to 375°F and oil the grates well to prevent sticking.
While the grill heats, slice the peaches into 1/2-inch thick wedges, toss the arugula with the fresh lemon juice and a pinch of salt in a small bowl, and have the burrata torn into 1-inch pieces ready on a plate.
This prep work ensures everything moves smoothly once grilling begins.
Step 2: Grill the Peaches to Caramelize
- 3 peaches, sliced
- 1 tablespoon olive oil
Lightly brush the peach wedges with 1 tablespoon of olive oil on both sides.
Place them on the hot grill and cook for 3-4 minutes per side until you see beautiful caramelized grill marks.
The peaches will soften slightly and develop a sweet, smoky flavor—I like to grill them first so they’re ready to add at the end without any cooling down.
Step 3: Toast the Naan Flatbreads
- 2 naan flatbreads
- 1 tablespoon olive oil
Brush both naan flatbreads with 1 tablespoon of olive oil on one side.
Place them oil-side down on the grill and toast for 2-3 minutes until light golden and marked.
This initial grilling creates a crispy base and adds a subtle charred flavor that contrasts beautifully with the creamy toppings.
Step 4: Build and Melt the Flatbread
- Toasted naan from Step 3
- 6 tablespoons pesto
- Burrata pieces from Step 1
Flip the naan over and immediately spread 3 tablespoons of pesto evenly across each flatbread.
Distribute the torn burrata pieces from Step 1 generously over the pesto layer.
Lower the grill heat slightly if needed, cover the grill with the lid, and cook for 3-4 minutes until the burrata begins to melt and soften—it should be creamy but not completely dissolved.
Step 5: Assemble and Finish the Flatbreads
- Melted flatbread from Step 4
- Grilled peaches from Step 2
- Dressed arugula from Step 1
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon flaky sea salt
- 2 tablespoons honey
- 1 tablespoon balsamic glaze
Transfer the flatbreads to a serving platter or individual plates.
Arrange the grilled peach wedges from Step 2 on top of each flatbread, scattering them evenly.
Top with the dressed arugula from Step 1, then sprinkle with the cracked black pepper and flaky sea salt.
Drizzle with honey and balsamic glaze (if using) for a sweet-savory finish—I find the combination of warm, melted cheese with cool arugula and sweet peaches creates the perfect balance of temperatures and flavors.
Homemade Grilled Peach and Burrata Flatbread
Ingredients
For the flatbread base
- 3 peaches (sliced into 1/2-inch thick wedges for grilling)
- 2 naan flatbreads
- 3 tablespoons olive oil
- 6 tablespoons pesto (Barilla Creamy Genovese)
- 9 oz burrata (torn into 1-inch pieces to melt evenly)
For the toppings
- 2 handfuls baby arugula
- 1/2 tablespoon fresh lemon juice (to toss with arugula)
- 2 tablespoons honey (for drizzling)
- 1 tablespoon balsamic glaze (optional for extra depth)
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon flakey sea salt
Instructions
- Preheat your grill to 375°F and oil the grates well to prevent sticking. While the grill heats, slice the peaches into 1/2-inch thick wedges, toss the arugula with the fresh lemon juice and a pinch of salt in a small bowl, and have the burrata torn into 1-inch pieces ready on a plate. This prep work ensures everything moves smoothly once grilling begins.
- Lightly brush the peach wedges with 1 tablespoon of olive oil on both sides. Place them on the hot grill and cook for 3-4 minutes per side until you see beautiful caramelized grill marks. The peaches will soften slightly and develop a sweet, smoky flavor—I like to grill them first so they're ready to add at the end without any cooling down.
- Brush both naan flatbreads with 1 tablespoon of olive oil on one side. Place them oil-side down on the grill and toast for 2-3 minutes until light golden and marked. This initial grilling creates a crispy base and adds a subtle charred flavor that contrasts beautifully with the creamy toppings.
- Flip the naan over and immediately spread 3 tablespoons of pesto evenly across each flatbread. Distribute the torn burrata pieces from Step 1 generously over the pesto layer. Lower the grill heat slightly if needed, cover the grill with the lid, and cook for 3-4 minutes until the burrata begins to melt and soften—it should be creamy but not completely dissolved.
- Transfer the flatbreads to a serving platter or individual plates. Arrange the grilled peach wedges from Step 2 on top of each flatbread, scattering them evenly. Top with the dressed arugula from Step 1, then sprinkle with the cracked black pepper and flaky sea salt. Drizzle with honey and balsamic glaze (if using) for a sweet-savory finish—I find the combination of warm, melted cheese with cool arugula and sweet peaches creates the perfect balance of temperatures and flavors.
