In under 30 minutes you can enjoy a Warm Peaches with Burrata, perfect as a starter or a light main course - and of course, a visual stunner. This peach salad recipe combines the sweetness of baked peaches with the creamy richness of burrata, all elevated by the fresh, aromatic touch of basil.
If you enjoy sweet & savory combinations, try my beetroot hummus or spiced delicata squash fries.
Jump to:
🌟 Why This Recipe is Great
Quick to Make: this summer side dish is a healthy peach salad with burrata, but with a beautiful balance of sweet and savory, salty and creamy. It's done in under 30 minutes, from fridge to oven to table.
Source of Vitamin C: in addition to being low in calories and a decent source of fiber, peaches are also a reliable source of Vitamin C, a mast cell-stabilizing nutrient that helps support your immune system as well as your joints.
🍑 Ingredients
Peaches: you can use either white or yellow peaches, but make sure you opt for slightly underripe peaches - like the kind you find at the grocery store - so that they don't fall apart in the oven. Also, there's no peeling required, so try to buy organic if possible.
💡 Fun Fact: peaches are closely related to almonds, so closely in fact that sometimes peach pits are used to make imitation marzipan. However peaches and nectarines are botanically the same species (though they're generally sold as different fruits), so you could also make this recipe with nectarines.
Burrata: this is the key to balancing out the sweetness of spiced baked peaches, and is a generally well-tolerated low histamine cheese since it's stored fresh in water rather than air dried prior to packaging.
Basil: this flavorful herb adds a green, sweet, and slightly licorice-y brightness to this baked stone fruit salad. Swap it for any other variety of basil (like lemon basil), for another pop of flavor.
Avocado Oil: while peaches are most commonly baked at a high temperature, they can also be microwaved, sautéed, grilled, or air fried. For such high heat cooking you need a low histamine oil that's safe to use at higher temps, like butter or the avocado oil I've used here.
You don't need much, either, especially if using an oil sprayer! For an intolerance, use ghee or another high-heat oil like refined coconut.
✔️ Tips for Cooking with Peaches
- Avoid donut peaches for cooking, unless you plan to cut them up to make slices, sauteed, or caramelized peaches.
- The best type of peaches to cook with are freestone varieties. If you're buying from the farmer's market, be sure to ask which of their varieties are freestone (as opposed ot 'clingstone'), because they'll be easiest to cut and core.
- Buy slightly under-ripe peaches if you plan to cook with them, as they'll stay whole for longer no matter how you cook them, and it gives you a bit more time to cook them.
- It's best to keep the skin on the peaches for a sturdier final product, as peeling the peaches can hurt the integrity of the fruits, making them fall apart more easily.
- Don't use canned or frozen peaches for baking, as they're too soft to stay completely together once baked. But if all you have are canned or frozen peaches, make sure to use a silicone pan liner in order to keep the pieces more whole.
- The best way to peel peaches, if needed, is to cut them in half, remove the stone inside, and then gently cut off the outside while holding the half in your other hand.
📖 How to Make Peaches With Burrata: Step-by-Step
Step 1) Preheat your oven to 450°F (230°C), and line a baking dish with parchment paper or lightly grease it.
Step 2) Place the peach halves, cut side up, in the prepared baking dish. Drizzle the tablespoon of avocado oil over the peaches and sprinkle with ¼ teaspoon of salt (image 1).
Step 3) Bake the peaches in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized (image 3). While the peaches are baking, tear the Burrata cheese into bite-sized pieces and set aside (image 2).
Step 4) Once the peaches are done, remove them from the oven and let them cool slightly, then arrange the baked peach halves on a serving platter or individual plates. Top each peach half with pieces of torn Burrata cheese.
Step 5) Drizzle the ½ tablespoon of olive oil over the peaches and Burrata, and then sprinkle them with the torn basil leaves and the remaining ¼ teaspoon of salt. Serve immediately, garnished with extra basil; add toasted or candied pistachios atop before serving, to add a bit of crunch and balanced sweetness.
📝 Substitutions & Variations
No Peaches - Nectarines are the next-best substitute for peaches, but this recipe is really formulated to be made with the flavor profile and density of fresh peaches, so you'll be charting new territory.
Alternate Oils - Since you need to bake the peaches at a high temp, you do need some high-heat oil. If you can't tolerate or don't want to use avocado oil or ghee, some good alternatives would be refined coconut oil or even high heat olive oil.
Spices & Flavorings - Add extra flavor to your baked peaches with a sprinkle of your favorite low histamine spices, specifically cardamom or cinnamon (if tolerated). Other spices that taste good with peaches, include coriander seed, vanilla, and ginger.
- Sweet Peaches and Burrata: for an extra touch of sweetness, drizzle a little honey over the peaches before serving or halfway through baking, or even drizzle it with some balsamic glaze (if not eating low histamine).
- Peach and Burrata Salad: serve the peaches and burrata over a bed of your favorite healthy greens, to turn this into a burrata and peaches salad.
- Crunchy Peaches With Burrata: if you prefer a bit of crunch, sprinkle some toasted nuts, like chopped almonds or candied pistachios, over the dish.
🥘 Freezing & Reheating
Honestly, I would not freeze this. It doesn't reheat well, so I purposefully use just two peaches when I make this recipe, as it can easily be halved or doubled for varying crowd sizes.
However if you need to freeze it, keep in mind that the texture will change - be sure to cook the peaches beforehand and consider using it in a mixed salad once reheated.
If you're not on a low histamine diet, these peaches and burrata can stay good in the fridge for up to 3 days when stored in an air-tight container and cooled to room temperature beforehand.
👨🏻🍳 Expert Tips
Peach Size: it's important to use peaches that are all roughly the same size, to ensure even cooking. I like to use peaches that are roughly the size of my palm (around 8oz., give or take an ounce).
Batching: to make more than 2 peaches in at once, you may want to cook everything in batches, unless you have a large enough container to bake several at a time.
Serving Suggestions: for a more sweet version, enjoy this with a drizzle of seasonal fruity simple syrup, like my blackberry simple syrup or even ginger syrup, and lemon basil in place of regular basil.
Other Cooking Methods: you could also cook air fryer peaches to make this dish, so that it takes about half the time to bake peaches with burrata.
❓ What to Serve with Burrata and Peaches
🙋🏻♂️ Frequently Asked Questions
Yes, peaches are widely considered low histamine, though they can be higher in sugar when very ripe, and so should be consumed in moderation.
Peaches will keep slightly longer in the fridge, but it's best to not refrigerate them until they're nearly or completely ripe, just to extend the shelf life by a bit.
The best peaches for baking are white or yellow peaches that are just a little underripe. When making desserts or appetizers with peaches, like burrata and peaches or caramelized peaches, make sure the fruits are no more than a little soft with clean skin.
If you don't have a grill, you can air fry, roast, broil, or bake peaches in the oven.
In other words, do you peel peaches before you cook them? The answer is that you can, but it's not necessary. Just make sure you wash the peaches very well before cooking or baking with them, if you're going to leave the peach skin on.
Most warm, sweet spices go well with peaches, including cinnamon, cardamom, ginger, vanilla, and even coriander or sweet paprika (in small amounts).
Have you tried this recipe?
If you like the recipe, please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card, or even a comment! I love to hear how your recipes turned out, and your feedback can help other readers! Also join us on Instagram, Facebook & Pinterest.
📖 Recipe
Baked Peaches with Burrata & Basil Salad
Ingredients
- 2 large ripe peaches about 400 grams, halved and pitted
- 1 ball of Burrata cheese about 225 grams
- ¼ cup fresh basil leaves torn
- 1 ½ tablespoon avocado oil
- ½ teaspoon salt
- ½ tablespoon olive oil for drizzling
Instructions
- Preheat your oven to 450°F (230°C), and line a baking dish with parchment paper or lightly grease it.
- Place the peach halves, cut side up, in the prepared baking dish. Drizzle 1 tablespoon of avocado oil over the peaches and sprinkle with ¼ teaspoon of salt.
- Bake the peaches in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
- While the peaches are baking, tear the Burrata cheese into bite-sized pieces and set aside.
- Once the peaches are done, remove them from the oven and let them cool slightly, then arrange the baked peach halves on a serving platter or individual plates. Top each peach half with pieces of torn Burrata cheese.
- Drizzle the ½ tablespoon of olive oil over the peaches and Burrata, and then sprinkle them with the torn basil leaves and the remaining ¼ teaspoon of salt. Serve immediately, garnished with extra basil; add toasted or candied pistachios atop before serving, to add a bit of crunch and balanced sweetness.
Notes
-
- For an extra touch of sweetness, drizzle a little honey over the peaches before serving or halfway through baking.
-
- Add extra flavor to your baked peaches with a sprinkle of your favorite low histamine spices, specifically cardamom or cinnamon (if tolerated).
-
- Serve the peaches and burrata over a bed of your favorite healthy greens, to turn this into more of a salad.
-
- If you prefer a bit of crunch, sprinkle some toasted nuts, like chopped almonds or candied pistachios, over the dish.
-
- You could also cook air fryer peaches to make this dish, so that it takes about half the time as when you bake peaches with burrata.
- It's important to use peaches that are all roughly the same size, to ensure even cooking. I like to use peaches that are roughly the size of my palm (around 8oz., give or take an ounce).
- For a more sweet version, enjoy this with a drizzle of seasonal fruity simple syrup, like my blackberry simple syrup or even ginger syrup, and lemon basil in place of regular basil.
Kary says
This was SO good!! I had no idea you could bak epeaches like this, but it turned out great
Max says
I'm so glad to hear that, Kary! Thank you for sharing your experience.