Grilled Peach Caprese

Posted On August 23rd, 2012 Author Lia Rinaldo  Comments: 0

It's peach season in Nova Scotia! And in an effort to NOT have to bake, I went on the search for a new savoury recipe to experiment with. Voilà! The grilled peach caprese. This is a riff on the ever popular, classic tomato & mozzarella salad. I also really wanted to try something stacked for kicks. We ended up having a great BBQ night, just the two of us, with mini lamb sliders (up next week), fresh valley corn and this awesome little salad. The peaches were sweet and smoky and lended themselves very nicely to the mozza, basil & pesto combo. I did end up having to stake them to hold them up for our meal, but I think that's more than acceptable. We started out treating them very preciously, but I realized the approach  was to just haul out the stake and with a few deft slices, just knock it over and dig in. We did. It worked. 

Before I get into the recipe below, I just wanted to take a minute to talk a bit about this ongoing experiment of mine here. I recently recieved some of the best & most straight forward advice from a friend, a certain honorary Italian family member, Spagnoli. Every one needs an honorary Spagnoli. To put it quite bluntly, she said to "Man up." She has been reading and liking this blog all along, but when she read my recent Brooklyn Warehouse dinner post, she was like "What the... ?". And, she's right. She said it was great in the set up, the photos, but not only was there not a review of any kind, I then went on to very wussily say I would never do that kind of thing. So, what's the point? A very good point, indeed. 

When I started this blog, I just never imagined myself out reviewing places, but the reality is, as I step a little more into this culinary world, the invites have started coming. I still can't pinpoint my hesitancy in this new arena, I wouldn't say it's a fear of rejection. I'm used to not making friends when my name appears on over 1,000 rejection letters annually for the Atlantic Film Festival. Bottom line, I feel like I may have done Brooklyn Warehouse a bit of a disservice in the process, which I certainly never intended. I love that place! In fact, the only complaint I have about that night was that I was too full. So, I am not a food critic or a restaurant reviewer by any stretch, but I certainly am going to give myself a little more permission and room to say what I mean and mean what I say. Know what I mean? Maybe I'll even start up a Yelp Halifax account. 

Anyway, onwards! and on to the recipe... millions of peaches, peaches for free

Grilled Peach Caprese

Originally referenced this recipe and then kind did my own thing, Serves 2

2 fresh peaches, pitted, sliced with skin on into 1/2 inch slices

2 balls of fresh Bocconcini (small balls of mozzarella), sliced into 3-4 equal parts a piece

Bunch of fresh basil, enough big leaves for layering

1/4 cup of Fresh Pesto, whatever recipe you have, or use mine but drop the olives

1 tablespoon of Cream of Balsamic Vinegar, just drops between layers, so use as much or as little as you like

Salt & Pepper

1. Heat your BBQ to high. When grill is hot, place the peach slices on. You only want to do a couple of minutes per side and establish some nice grill marks. Don't overcook to avoid a peach mush. Set aside and let them come to room temperature. 

2. It's all about the stacking... it can be done however you like. I did a couple of peaches, with a few drops of the cream of balsamic vinegar, then a basil leaf, then a slice of cheese, and then a dollop of pesto with a pip of salt & pepper. Then just repeat for the desired stack. I did three rounds. Like I said, I did have to stake them to with a toothpick to hold their shape for dinnertime. 

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