Burrata Cheese with Grilled Nectarines

by Sarah on July  31, 2014 in Freezer friendly, Main Dish, Veggie night


It can be tough work keeping a food blog. Like when you have to eat burrata three times in one week. (1) Create the recipe—eat the burrata. (2) Test the recipe—eat the burrata. (3) Photograph the recipe—eat the burrata. 

Burrata–if you haven’t tried it—may just be the most delicious food on the planet. Granted, I haven’t eaten EVERY food on the planet, but I honestly can’t imagine anything more scrumptious than a ball of fresh mozzarella cheese oozing with cream.

The most delicious food on earth becomes even MORE delicious—at the pinnacle of deliciousness, really—when you top it with sliced grilled nectarines, a sprinkle of basil, and some olive oil and balsamic vinegar, and scoop it up with slices of crispy salty grilled bread. Wow.


I know you are probably wondering how the heck this dish belongs on an “I cook kid-friendly family meals” blog. And while it’s true that I have never met a burrata-loving child (mine among them), I have yet to meet one who would not appreciate a side dish of sweet and salty grilled nectarines. (Just throw a couple of extra ones on the BBQ.) Not to mention that once you try burrata, you’ll be happy if there’s no one around to share it with. In fact, you might find yourself telling the kids that burrata—like beer, margaritas and cappuccinos—is “only for adults”.

You may also be wondering: is this breakfast? Lunch? Dinner? An appetizer? A main course? And to that I say this is all things and everything that you want it to be. The first time I made it, my mom, Kiwi, Bean and I ate it for dinner with a whack of grilled sausages, bread and roasted veggies (photo evidence above). The second time, I served it to friends at their lakeside cottage, alongside some flatiron steaks (marinated and finished with garlic scape butter), kale salad and roasted cauliflower salad (photo evidence below). And the third time, I ate it all by myself as a 430 pm pick-me-up.


If you can’t find burrata (I understand it can be hard to find in some places), you could probably substitute some cow’s or buffalo’s milk fresh mozzarella (aka bocconcini). It is sure to be tasty, but won’t have quite the same burrata wow factor.

Burrata Cheese with Grilled Nectarines

5 from 7 reviews

  • Total time: 15 mins


  • 1 large ball burrata cheese
  • 2 large ripe nectarines
  • Small fistful fresh basil, finely chopped
  • 1 1/2 tablespoons extra virgin olive oil
  • Balsamic vinegar or balsamic glaze
  • Sea salt, to taste
  • Grilled or pan-toasted sourdough bread or French baguette (see note below)


  1. Halve the nectarines, brush the fleshy sides with 1/2 tablespoon of the olive oil and dust with sea salt. Grill on high heat for a few minutes on each side (you want some grill marks, and a warm centre, but you don’t want to cook them to mush). Set aside to cool slightly, and then chop into thin wedges.
  2. Bring the burrata to room temperature, and then place it on a pretty serving dish and cut it down the middle to let the cream run out a bit. Arrange the nectarines and basil overtop, and then pour over the remaining 1 tablespoon olive oil, drizzle with balsamic vinegar or balsamic glaze, and sprinkle with a bit of sea salt.

Notes: To grill bread slices, brush both sides with olive oil and sprinkle with sea salt. Grill (or toast in a hot dry skillet) for a couple of minutes on each side, or until they start to turn brown and crisp.


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I am Sarah - lawyer, wife, mama, and semi-professional shower-singer. And this is the story of how I feed my hungry family.




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