This whipped burrata with peaches is the perfect summer appetizer! The creamy burrata cheese gets even smoother and creamier when whipped. It makes the most refreshing dip, especially when topped with fresh peaches!
Serve this easy 15-minute appetizer with toasted baguette slices or your favorite crusty bread.
Burrata is my favorite cheese ever. It’s rich yet delicate, with a cool creaminess that pairs perfectly with fresh produce. And it also makes an amazing dip! Just like my Burrata Bowl and summer Tomato Burrata Salad, this creamy whipped burrata dip is always a hit!
This no-cook summer appetizer comes together pretty quickly in just 15 minutes, and it’s topped with juicy peaches and tomatoes tossed with honey and balsamic.
My whipped burrata with peaches recipe has it all! It’s very creamy and smooth, and sweet, savory and tangy from the peach topping. Love burrata? Try my Peach Burrata Salad!
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Why I Love This Recipe
- Amazing texture! This whipped ricotta dip is very creamy and so smooth.
- Light and fresh. The balsamic peach topping makes this the perfect summer appetizer.
- Easy to make. Ready in just 15 minutes and no-cook.
- Customizable. Instead of the peach topping, you can do roasted or fresh tomatoes, or anything you’d like.
Ingredient Notes
Below are a few notes from recipe testing that I hope you find helpful when shopping for ingredients.
- Burrata cheese: You need about 8 ounces.
- Heavy cream: We just need a little bit of cream to achieve the perfect, smooth consistency.
- Ripe yellow peaches: Make sure to find ripe, sweet yellow peaches. They should smell sweet and be slightly soft (not mushy) when slightly pressed.
- Cherry tomatoes: Quartered. Gives a juicy taste and a pop in color.
- Basil: Fresh basil always adds the best aroma to summer dishes!
- Extra virgin olive oil: Use high-quality olive oil since it’s a key ingredient.
- Balsamic vinegar: Provides that perfect tang that pairs so well with peaches.
- Balsamic glaze and honey: Adds the best sweet and tangy finish! I use store-bought balsamic glaze that comes in squeeze bottles.
- For serving: Sliced baguette or any rustic-style bread for dipping.
As always, quantities can be found in the recipe card down below.
How to Make Whipped Burrata Dip
This whipped burrata recipe comes together in just a few simple steps. Let’s make it!
Step 1: In a bowl, toss the diced peaches, cherry tomatoes and basil with extra virgin olive oil and balsamic vinegar. Season with salt and pepper.
Step 2: In a food processor, add the burrata, heavy cream, olive oil, and a pinch of salt. Process for a few seconds until smooth and creamy, adding more heavy cream as needed to achieve the desired consistency.
Step 3: Spread the whipped burrata onto a shallow serving bowl. Add a few drizzles of olive oil.
Step 4: Then, spoon the prepared balsamic peach topping over. Finish with a drizzle of balsamic glaze, honey and extra basil for garnish. Serve with toasted baguette slices.
Tips for Success
- Gently pat dry the burrata cheese with a paper towel to remove any excess liquid. This will help with consistency.
- Use good quality extra virgin olive oil. It’s a key ingredient and you’ll be able to taste it, so using a robust olive oil is recommended.
- You can use a food processor or high speed blender. For best results, don’t overmix.
- Adjust the consistency of the burrata by adding a little extra heavy cream to taste.
Serving Ideas
There are so many ways to serve this recipe! Here are my favorites:
- As a dip, obviously, with toasted bread or crackers. You can also make a batch of my rosemary focaccia bread!
- Swap the toppings. Try oven roasted cherry tomatoes, other fruits, or my avocado corn salad.
- Drizzle with my lemon basil vinaigrette instead of balsamic.
- As part of a beautiful charcuterie board!
Recipe FAQs
Preferably not. Burrata cheese has a high water content, so if you make it ahead, it can get soggy.
Yes. I recommend a food processor or a high-powered blender to ensure you get a a very smooth consistency. Don’t use a mixer.
It is typically served at room temperature or slightly chilled if you made it in advance.
I wouldn’t recommend it. It’s not creamy enough for dipping. However, you can use ricotta.
More Summer Appetizers
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Whipped Burrata with Peaches
Equipment
Ingredients
For the topping:
- ½ cup diced rip yellow peaches
- ½ cup cherry tomatoes - quartered
- 2 tablespoons fresh basil, thinly sliced - plus garnish
- 2 tablespoons extra virgin olive oil - use good quality
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Whipped burrata:
- 8 ounces burrata cheese
- 2 tablespoons extra virgin olive oil
- ⅓ cup heavy cream - plus more as needed
- Salt to taste
For garnish and serving:
- Store-bought balsamic glaze - for drizzling
- Honey - for drizzling
- 1 small baguette - sliced
Instructions
- In a bowl, toss the diced peaches, tomatoes, and basil with olive oil and balsamic vinegar. Season with salt and pepper to taste. Set aside.
- In a food processor, combine burrata, olive oil, and heavy cream. Process for a few seconds until smooth and creamy. Do not overmix. If needed, add more heavy cream (1 tablespoon at a time) until desired consistency. Season with salt to taste.
- Spread the whipped burrata onto a shallow serving bowl. Drizzle with a little bit more olive oil.
- Spoon the prepared topping over. Then finish with a few generous drizzles of balsamic glaze and honey. Garnish with more basil.
- Serve with sliced baguette or your favorite bread. Enjoy chilled or at room temperature!
Notes
- Use high quality robust extra virgin olive oil.
- I would not recommend making this recipe ahead. It can get soggy. It’s a quick no-cook recipe, so making it fresh is always best.
- Heavy cream is needed to achieve the right, creamy consistency. Adjust as needed.
- Use either a food processor (preferred) or a high-speed blender. Make sure not to overmix, for best results.
- Storage: Place in an airtight container and refrigerate for no more than 1 day.
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