This post may contain affiliate links. Please see our disclosure policy.
This grilled peach & burrata ciabatta is so good. When peaches are in season, this is on repeat in my house. So simple and so good for summer. It just takes a handful of ingredients and a few minutes and it’s truly delicious. The combination of hot grilled peaches with cool and creamy burrata is just heaven. Topped with some parma ham, rocket and a drizzle of honey and oh my goodness, you need to try this.
This makes a great appetiser or summer lunch. And of course, you can enjoy this as a salad in its own right and serve it with a side of hot crusty bread rather than on top of the ciabatta. Peaches are at their best during the summer and this is a lovely recipe for making the most of them. They are so flavoursome and juicy and work so well with the flavours of the basil and rocket. I love the contrast with the cool, creamy burrata which I could honestly serve with everything!
Table of Contents
Why You’ll Love This Recipe
- The sweet, juicy grilled peaches contrast so well with the creamy, slightly tangy burrata.
- The texture of the crunchy bread, juicy peaches, cooling burrata and soft parma ham means you get a delicious texture in every bite.
- Grilled peaches are a revelation. It enhances the natural sweetness of the peaches that once you try, you won’t go back!
- It takes 15 minutes from start to finish to make this peach and burrata recipe.
Ingredients
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down to the bottom of the post!
Ciabatta – crusty Italian bread with large holes. I find it has great texture for this as it’s crisp without being rock-hard.
Peaches – sweet, juicy, ripe peaches are delicious when served with creamy burrata and salty ham. Ripe and in season is best.
Burrata – a cooling Italian cheese that is similar to mozzarella but much softer.
Rocket – this adds a peppery bite to the peach and burrata combination, as well as a nice bit of greenery.
Parma ham – an Italian cured meat that is fatty and salty. It is so good here and works well with the other components too.
Honey – this adds a sweetness to the ciabatta with almost a floral note. I love it with cheese too.
Basil – this adds colour and flavour to the sandwich.
Substitutions and Variations
Peaches – you could swap for tomatoes for something more classic. Otherwise, this would be delicious with other stone fruits – much like my plum yogurt cake. Try with plums, nectarines or apricots. Figs would also be great.
Parma ham – any other ham or cured meat would work. Try speck, bresaola, serrano ham or even salami.
Burrata – if you don’t have burrata, use mozzarella or stracciatella. Scroll down for our cheat’s burrata hack.
Basil – parsley or chives would be delicious here too if you can’t find basil.
Ciabatta – any crusty bread works. Try a baguette, crusty roll, sourdough or focaccia.
Here’s how to make Grilled Peach & Burrata Ciabatta:
This is a step by step guide to help you bring the recipe together but for the full recipe with measurements, scroll down to the bottom of the page to the recipe card.
ONE: First cut the peaches into slices. Heat a pan over medium-high then add 1 tbsp olive oil. Lay down the peaches and fry until golden on both sides, they should have a nice colour to them. Remove from the pan when golden.
TWO: Slice the ciabatta in half and drizzle with the olive oil. Fry the bread cut side down until crispy and golden. Top the toasted ciabatta with the burrata.
THREE: Add a handful of rocket. Always season your rocket with a little salt and pepper
FOUR: Then add the hot peaches and ribbons of parma ham.
FIVE: Top with a few basil sprigs and drizzle with honey.
SIX: Slice and enjoy.
Cooking Tips
Grilling peaches: I like to heat the pan until hot over medium-high heat. Once hot, then place down the peaches. This gets the best colour.
Burrata: let the burrata come to room temperature before spreading it onto the bread. It spreads much better and tastes best without the fridge chill.
Frequently Asked Questions
While ciabatta is my favourite you can substitute it with other crusty breads like a baguette, focaccia, or even sourdough if you prefer.
I wouldn’t advise keeping leftovers as it is best fresh but if you do have any left, store in the fridge covered for up to a day.
The grilled peaches and ciabatta can be prepared ahead of time, if needed. I like to do it at the time of eating, as I like that the bread and the peaches remain slightly warm. If you do prep ahead, it’s best to assemble the sandwich and add the burrata just before serving to avoid sogginess.
Serve with another salad alongside or some protein like a lemony roast chicken. It is also great just on its own and I find it filling enough.
Yes just swap the bread for something gluten-free. Or serve as a salad without the bread.
Other Recipes You Might Like
If you like this peach & burrata sandwich, try this goat’s cheese, mortadella and apricot sandwich, this parma ham & mozzarella toastie or this roast chicken and pesto sandwich. For something sweet, try my Peaches & Cream with Caramel.
Vegetarian Dishes
Feta Saganaki
Easy Baking Recipes
Plum Yogurt Cake
Easy Dessert Recipes
San Sebastián Cheesecake
Lunch Recipes
Torta Pasqualina
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
Grilled Peach and Burrata Ciabatta
Ingredients
- 1 small loaf of ciabatta
- 2 ripe peaches
- 2 tbsp olive oil
- 1 ball of burrata
- 1 handful of rocket
- 4 slices of Parma ham
- 1 tsp runny honey
- basil sprigs to garnish
Instructions
- First cut the peaches into slices. Heat a pan over medium-high then add 1 tbsp olive oil. Lay down the peaches and fry until golden on both sides, they should have a nice colour to them. You can also do this on a griddle pan – I would first drizzle them in olive oil and then when the griddle is hot, lay them down to cook for a few minutes on each side. Remove from the pan when golden.
- Slice the ciabatta in half and drizzle with the olive oil. Fry the bread cut side down until crispy and golden.
- Top the toasted ciabatta with the burrata, a handful of rocket. Always season your rocket with a little salt and pepper. Then add the hot peaches and ribbons of parma ham. Top with a few basil sprigs and drizzle with honey.
