Grilled Peaches with Burrata, Nduja and Basil

Name: Grilled Peaches with Burrata, Nduja and Basil
Ingredients: 3 ripe but firm peaches, halved and stone removed; 1½ tbsp olive oil; 25 g nduja; 150 g ball of burrata, drained and patted dry; 150 g ball of burrata, drained and patted dry; small handful fresh basil leaves; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Makes
6

Difficulty
Easy

Appears in

Seasonal Snacks

By Gabriella English

Published 2026

About

The height of summer is the only time to buy peaches, so I eat them whenever I can. I particularly love the flavour they take on when they are slightly charred on the barbecue or griddle. Stuffed with burrata and a drizzle of spicy nduja – what more could you want on a warm evening with a cold glass of white wine?

Ingredients

3 ripe but firm peaches, halved and stone removed
1½ tbsp olive oil
25 g

Fish course
Snack
Dinner
Pescatarian
Summer
July

Method

Using a small, serrated knife, cut a thin slice from the rounded end of each peach half to give them a flat on a barbecue if you prefer. Transfer to a plate cut-side

Heat the remaining ½ tablespoon of oil in a small frying pan over a medium heat. Add the nduja and cook, stirring regularly, until it has completely melted into the oil. Continue to cook it for a further 2 minutes until sli