Grilled Peach and Burrata Toast

Recipe by Brett Newman, Project Angel Heart executive chef

Sweet, spicy, savory, and full of fresh summer flavor, this grilled peach and burrata toast celebrates seasonal ingredients in every bite. Juicy grilled peaches, creamy burrata, fragrant basil, and a drizzle of Calabrian chili honey come together on crisp sourdough, while pistachio dukkah adds a warm, nutty crunch.

Peaches provide fiber, vitamin C, and antioxidants that support immune health and help protect cells from damage. Burrata contributes protein and calcium for bone and muscle health, while pistachios and extra-virgin olive oil provide heart-healthy unsaturated fats. The herbs and spices in the dukkah add flavor along with additional antioxidants.

Finished with fresh basil, lemon zest, and chili honey, this colorful toast balances contrasting flavors and textures without relying on excess sodium. Enjoy it as a satisfying appetizer, light meal, or seasonal addition to a summer gathering.

Plate of a grilled peach and Burrata toast on a wooden table.

Makes 8 toasts; serves 4–6 people

Ingredients

Pistachio Dukkah

  • 2 tablespoons coriander seeds
  • 1 tablespoon fennel seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon black peppercorns
  • 1/4 cup sesame seeds
  • 1 cup shelled roasted pistachios
  • 1 teaspoon flaky sea salt or kosher salt
  • 1 teaspoon Aleppo pepper, optional
  • 1 teaspoon dried thyme, optional

Calabrian Chili Honey

  • 1/4 cup honey
  • 1 teaspoon Calabrian chili paste
  • 1 teaspoon lemon juice

Grilled Peach and Burrata Toast

  • 4 to 5 tablespoons extra-virgin olive oil, divided
  • 1 loaf sourdough, cut into 8 thick slices
  • 2 ripe peaches, halved and pitted (local peaches if available)
  • 8 ounces burrata
  • 1 to 2 teaspoons pistachio dukkah
  • 1/4 cup fresh basil leaves
  • Zest of 1 lemon
  • Flaky sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Calabrian chili honey, for serving

Instructions

For the Pistachio Dukkah

Toast the coriander seeds, fennel seeds, cumin seeds and black peppercorns in a medium dry skillet over medium heat for 2 to 3 minutes, until fragrant. Transfer to a plate and cool slightly.

Toast the sesame seeds in the same skillet for 1 to 2 minutes, until lightly golden. Transfer to a small bowl.

Pulse the toasted coriander, fennel, cumin and black peppercorns in a spice grinder or crush with a mortar and pestle until coarsely ground.

Add the pistachios and pulse a few times, until the mixture is coarse and crumbly, not powdery.

Stir the pistachio mixture with the toasted sesame seeds, flaky sea salt, Aleppo pepper and dried thyme in a small bowl. Set aside.

For the Calabrian Chili Honey

Stir the honey, Calabrian chili paste and lemon juice together in a small bowl until smooth. Set aside.

For the Grilled Peach & Burrata Toast

Heat an outdoor grill or grill pan to medium-high heat.

Brush the bread and the cut sides of the peaches with 2 tablespoons olive oil.

Grill the bread for 2 to 3 minutes per side, until lightly charred and crisp at the edges. Transfer to a platter or cutting board.

Grill the peaches for 2 to 3 minutes, until grill marks develop and the fruit is slightly softened. Transfer to a cutting board and slice.

Spread the burrata evenly over the grilled toast slices.

Top each toast with grilled peach slices.

Drizzle the toasts with Calabrian chili honey and the remaining 2 to 3 tablespoons olive oil.

Finish with pistachio dukkah, basil leaves, lemon zest, flaky sea salt and freshly cracked black pepper.

Serve immediately.