Peach Burrata Bacon Quesadilla

This peach burrata bacon quesadilla is served open faced and topped with crunchy pistachios and fresh basil.

Burrata may be my all time favorite cheese. I thought I knew love when I tasted fresh (still warm!) mozzarella right out of the big pail it was made in at Eataly in Turin, Italy a couple of summers ago but no, burrata beats that.

Peach burrata bacon quesadilla

You think it’s like mozzarella from the outside but then the inside reveals this creamy, ricotta texture and you’re done for with the first bite.

Peach burrata bacon quesadilla with pistachios and basil

Last summer, Julie  and I had this amazing speck, fried caper and burrata pizza overlooking the bay in San Francisco and after snatching up the last package of this cheese gold at the store the other day, I knew I wanted to make a lazy (wo)man’s version of that except, you know, minus the speck, arugula and capers and with peaches, bacon, pistachios and basil instead. So really, nothing at all like that pizza except for the burrata but, whatever.

Peach burrata bacon open faced quesadilla with basil

My beloved peaches aren’t safe from any recipe for the next couple of months, even quesadillas.

Peach Burrata Bacon Quesadilla

Peach Burrata Bacon Quesadilla

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes

This peach burrata bacon quesadilla is served open faced and topped with crunchy pistachios and fresh basil


  • 2 slices bacon
  • 2 peaches, thinly sliced
  • 6 ounces burrata
  • 2 large flour tortillas
  • 3 tablespoons unsalted pistachios, chopped
  • 1/4 fresh basil, chiffonade


  1. Cook bacon in a large skillet over medium-high heat until crispy. Transfer to a paper towel to drain.
  2. Leave the bacon grease and place 1 tortilla in the skillet over medium heat for about 30 seconds per side until slightly browned and bubbled. Repeat with the other tortilla and place both on a large baking sheet.
  3. Preheat the oven to hi-broil.
  4. Top the tortillas with the sliced peaches, then burrata. Crumble the bacon into small pieces and sprinkle on top of the tortillas.
  5. Place under the broiler for about 2 minutes until the tortilla edges are browned and crispy and the burrata has melted.
  6. Remove from the oven, top with the pistachios and basil.
  7. Cut into wedges with a pizza cutter and serve.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

filed in: Appetizers
featuring: · · · · ·


  1. Allison

    Such a gorgeous, seasonal recipe! I’ve never made a quesadilla open-faced like this, but I really need to. It’s like a delicious, easy pizza! Love the flavour combo happening here. Yay for peach season!

  2. Alaina {Fabtastic Eats}

    I feel like Im missing out on something really spectacular, because I don’t think I’ve tried burrata. Everyone raves about it.. I need to change that asap.
    Love the combo here..I’m all about the peaches right now too, they go on everything! Keep it coming!

  3. Pingback: friday faves - greens & chocolate

  4. Pingback: culture: the word on cheese

  5. Dianne

    Made this tonite and although mine wasn’t as beautiful as the photos in this post, it was DELICIOUS!!! Just a note. ..2 minutes in the broiler was too much. The edges actually burned black but that didn’t matter. I just snapped the too-crispy edges off. Excellent flavor and an usual dish. Will get soggy quickly so eat ’em up quickly. That shouldn’t be a problem!

  6. Jane

    Had to substitute mozzarella for burrata, almonds for pistachios, and prosciutto for bacon to make it on the spot.
    Wasn’t a fan with the substitutes.

  7. Pingback: Peaches: The Ultimate Guide | Get In My Kitchen!

Leave a Reply

Your email address will not be published. Required fields are marked *